Chocolate Bourbon Pecan Pie

 

Chocolate Bourbon Pecan Pie

Crust

Mostly your standard pie crust, but with the addition of bourbon.  This pie dough needs to chill a lot because of that.  Minimum 2 hours. If this dough sat in the fridge for a day, so much the better.

makes 1 pie crust.  Freezes well for about 6 weeks.  Thaw in fridge before using.

1 ounce cold bourbon
1 cup flour
1 tablespoon sugar
pinch salt
6 tablespoons cold butter
2 tablespoons lard, goose or duck if you have it around (or vegetable shortening, if you must)

I put the bourbon in the freezer while I prep the other ingredients.

Whisk together the dry ingredients.  Cut in the butter and lard into the flour until you have pea sized bits.  Pour in bourbon and gently knead, just until dough comes together. Chill for 2 hours in fridge before rolling.  More detailed instructions, if you need them.

Ganache

1/2 cup heavy cream
1/2 cup chopped bittersweet chocolate or bittersweet chocolate chips

Heat cream in a high sided pot until bubbles begin to form around the edge.  Do not boil.  Take off heat.  Add chocolate.  Wait for one minute.  Whisk until smooth.  This can be stored in the fridge for a few weeks.

Pecan mixture

5 tablespoons of unsalted butter
1 1/4 cups dark brown sugar, packed
1/2 teaspoon fine salt
2 cups chopped pecans, toasted if desired
1/3 cup of bourbon
1 tablespoon vanilla bean paste
3 large eggs, beaten

Melt butter in pan.  Add brown sugar and salt.  Turn heat to medium and stir continuously until sugar comes to a boil.  Keep stirring and cook one minute. Take off heat, add bourbon and stir until incorporated.  Add vanilla bean paste and nuts and stir.  Allow to cool for 5 minutes.  Stir in eggs.

Assembly

Preheat oven to 350. Roll out dough and let chill in fridge for 10-20 minutes.  Add ganache in an even layer on bottom of crust. Add pecan mixture.  Bake until edges are brown and pecans are set. 40 – 50 minutes.

For a crispier crust, blind bake shell for 15 minutes.  Then add fillings, and check at 25 minutes to see if you need to cover the edge of the pie with foil to prevent further browning.

I topped mine with some heavy cream I whipped with a little powdered sugar and a touch of vanilla paste, but bourbon would have been a nice addition to that whipped cream.

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