Chocolatepecanpiewithbourbon 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 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.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Gather the ingredients.
• Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine.
• Add the cream cheese and butter and pulse until the mixture resembles a coarse meal.
• Transfer the dough to a large bowl. Drizzle the water over the dough and gently use your fingers or a flexible spatula to toss the dough around in order to hydrate the flour.
• Once a bit of dough can be pinched together between two fingers and hold its shape, bring the dough together into a disc.
• Wrap it in plastic wrap and refrigerate for at least 1 hour, but preferably overnight.
• On a lightly floured work surface, roll the dough into a circle, an inch or two larger than a 9-inch glass pie plate.
• Place the dough in the plate and decoratively crimp the edges . Place in the freezer for 1 hour.
• Preheat the oven to 425 F. Line the pie crust with parchment paper and fill with pie weights .
• To make the egg wash, whisk together the egg and salt in a small bowl. Brush the crimped edges with the egg wash.
• Bake for 20 minutes until the crimped edges are brown. When you gently lift the parchment paper, the bottom of the crust should look dry.
• Remove the paper and weights, and return the crust to the oven until the bottom is nicely browned, about 10 minutes more.
• Set aside to cool and reduce the heat to 350 F. Make the pie filling. In a large bowl, lightly whisk the eggs and yolk.
• Add the corn syrup, sugars, and salt and whisk again.
• Add the melted butter, vanilla , and bourbon and whisk to combine.
• Coarsely chop one cup of the pecans.
• Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust.
• Pour the filling over the chopped nuts and chips.
• Decorate the pie with the remaining 1/2 cup of whole pecans, gently nestling them on top of the filling in a pattern.
• Bake the pie for 40 to 50 minutes, rotating at the halfway point, until the filling is puffy and set around the edges, but the center still jiggles slightly when you carefully nudge the pie plate.
• Let the pie come to room temperature before serving, at least 4 hours.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.
• Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.
• Whisk corn syrup, sugar, eggs, melted butter, bourbon, and salt together in a large bowl. Stir pecans, dark chocolate chips, milk chocolate chips, and white chocolate chips into the filling.
• Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.
• Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.
• Bake in the preheated oven until edges are firm and center is mostly set, about 45 minutes. Transfer to a cooling rack; cool for at least 1 hour before serving.

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-BOURBON-PECAN PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes.
• Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees.
• Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely.

CHOCOLATE PECAN PIE WITH BOURBON

Steps:

• MAKE THE CRUST: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
• On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
• MAKE THE FILLING: Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
• Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
• Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
• Lower the oven temperature to 350 degrees F.
• Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
• Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours 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.

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.

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.