Bourbon-Chocolate Pecan Pie Recipe
No holiday table is complete without pecan pie! This version is infused with bourbon and chocolate which gives it distinctive flavor and new richness. For an extra-decadent treat, serve the pie alongside a big bowl of homemade whipped cream so that guests may top their slices with as much as they like.
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
4-5 tablespoons ice cold water
1 cup granulated sugar
1 cup dark corn syrup
1/3 cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1-1/4 cups chopped pecans
4 ounces semisweet chocolate, finely chopped
1 cup pecan halves
For the pie crust: Place the flour, salt and cubed butter in the bowl of a food processor. Pulse 3-4 times until the butter is distributed and pea-sized pieces are visible. Pulse while adding the ice cold water through the processor’s feeding tube. The dough should come together with several pulses and form a ball to one side of the bowl.
Lightly flour a work surface and rolling pin. Roll the pie crust to 12 inches. Fit the dough inside the pan (Image 1) and turn the overhanging dough under; crimping the edges as desired (Image 2). Refrigerate the pie crust while you prepare the filling.
Preheat the oven to 375°F.
For the pie: Place the eggs in a large mixing bowl and beat lightly. Add the corn syrup, butter, bourbon, vanilla and salt (Image 1). Mix together until well combined. Fold in 1-1/4 cups chopped pecans and chocolate (Image 2). Pour the mixture on top of the prepared crust (Image 3) and arrange the pecan halves on top of the filling (Images 4 and 5).
Bake the pie for 45-50 minutes. Use aluminum foil to cover the pie if the pecans on top begin to over-brown. The pie is done when the edges are set and the center has a slight jiggle when moved. Cool the pie in the pan on a wire rack. Cover and chill for 2 hours.