I like pecan pie. I like it alot but I often have problems getting it to set up right. I mean, I have mastered laminated pastry dough and STILL can’t do a decent pecan pie…Until now.
I wanted something different. Pecan pie is so sweet that it hurts, you know? I thought that chocolate would be really good with it but I was worried that it would make it even sweeter. Bourbon is a natural with pecans…and it would cut the chocolate…but would it cut it enough?
My solution was to add chocolate chips to the pie rather than melt chocolate into the filling. This way you get chocolate in every bite but it is not overwhelming… and there is enough bourbon flavor to cut the sweetness and round it out nicely. This recipe will make one ten inch pie or two eight inch pies. If you do the ten inch you might need to bake it a little longer.
Also… my filling came out very golden. This is because I have chickens and the eggs are bright orange-yellow right now. If you use store bought eggs the color will be a bit more delicate I think.
The flavor is at first sweet, then you get a taste of the pecans and chocolate flavors..and then the bourbon finishes it. And holds. Be careful if you drive after this… your mouth will smell like bourbon.
I based my pie off of Tyler Florence’s Bourbon Chocolate Pecan Pie. I really loved it and I will be making it again… and tweaking!
Recipe: Chocolate Chip Pecan Pie with Bourbon
Summary: chocolate, pecans, and bourbon…what’s not to like?
- 1 stick unsalted butter
- 3 cups pecan halves
- 1 1/2 cups bittersweet chocolate chips
- 6 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 1/2 cups organic corn syrup
- 1 tsp vanilla
- 1/3 cup good bourbon whiskey
- 1/2 tsp kosher salt
- 1 unbaked 10 inch pie crust
- Preheat the oven to 350 F
- Melt the butter in a heavy saucepan and let it turn golden brown. Watch it carefully so that it doesn’t burn.
- Add the bourbon, and the corn syrup and simmer for about 3 minutes. Let cool.
- Beat the eggs until frothy. Add the sugars and beat until the mixture is thick. Add the vanilla.
- Fit the pastry into a 10 inch pie plate
- Arrange 2 cups of the pecan halves on the bottom of the pastry
- Chop the remaining cup of pecans and sprinkle over the pecan halves
- Sprinkle the chocolate chips over the pecans
- Mix the egg and the butter mixtures until well blended
- Carefully pour over the pecans
- Bake for 45 minutes or until a knife inserted in center comes out nearly clean.
- Let cool completely before cutting.
Cooking time (duration): 60
Number of servings (yield): 8
Meal type: dessert
Culinary tradition: USA (Southern)
images: Marye Audet