Chocolate Pecan Pies With Bourbon Vanilla Sauce Recipes

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Beat first seven filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.

CHOCOLATE PECAN PIES WITH BOURBON VANILLA SAUCE

Steps:

• MAKE COCOA SUGAR DOUGH:.
• Sift flour and cocoa powder onto a piece of waxed paper and set aside.
• Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
• Beat in egg yolk and vanilla.
• Add sifted ingredients to butter mixture and beat just until combined.
• Do not overwork.
• Divide the dough into ten small disks on a generously floured work surface.
• Stack the disks of dough, placing a piece of waxed paper between each.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
• Set aside.
• MAKE PIE FILLING::.
• Preheat oven to 350°F and position rack in center of oven.
• Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
• Beat eggs in bowl with a whisk.
• Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
• Whisk in bourbon.
• Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
• Divide filling among tart pans, filling each about three-fourths full.
• Bake for 12 minutes or until set.
• Cool on wire rack.
• Refrigerate until serving time.
• MAKE CANDIED PECANS:.
• Preheat oven to 375°F.
• Heat water and sugar in small saucepan to a boil.
• Remove from heat.
• Reserve 1/3 cup.
• *Remaining syrup can be saved for another use, such as sweetening drinks.
• Spread pecans in a single layer on a parchment-lined baking sheet.
• Bake for about 5 minutes.
• Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
• Bake for 7 minutes more or until syrup begins to crystallize.
• Drizzle with remaining syrup and toss again.
• Bake for 5 minutes more.
• MAKE BOURBON BANILLA SAUCE:.
• Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
• Beat remaining sugar with egg yolks in bowl with a whisk.
• Carefully pour one-third milk mixture into eggs, whisking constantly.
• Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
• Stir in bourbon.
• Remove from heat and strain into a bowl through a fine sieve.
• Chill in an ice bath and add remaining cream when cool.
• TO SERVE:.
• Spoon some bourbon vanilla sauce on plate.
• Sprinkle with some candied pecans & raspberries.
• Remove tarts from pans and place on sauce mixture.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
• Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

EASY BOURBON CHOCOLATE-PECAN PIE

Steps:

• Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle chocolate chips into crust. Set aside., In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into crust; sprinkle with remaining pecans., Bake at 350° for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.

NEW ORLEANS CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

BOURBON-CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 350 degrees. Fit the pie crust into a pie plate, prick the bottom with a fork and set aside.
• Combine the eggs, sugar, brown sugar, flour, corn syrup, melted butter and bourbon in a bowl. Lay the pecans evenly across the bottom of the pie crust. Top with the chocolate bits. Pour the egg mixture over the nuts and chocolate and bake for 50 to 55 minutes, until firm. Serve with whipped cream or vanilla ice cream.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
• Pour into piecrust.
• Bake on lowest oven rack at 350 degrees for 1 hour or until set.