This is an amazing pie. That’s all I know to say about it. Dark, creamy chocolate flavored with just a touch of bourbon… pecan praline with some chocolate chips tossed in… Drift a thick layer of heavy cream on top and you have chocolate heaven. Oh yeah.
What is it about pie, anyway? Most people are either pie people or cake people… kind of like dog people and cat people, I suppose. I have always been partial to pies (and cats). Maybe it is the flaky pastry… creamy-oozy fillings…the textural differences? I don’t know. I just know that I like pie…Or… Pah as my friend Donna would say.
Pie is awesome. Once you learn how to make crust (please don’t use frozen) that is. It took me ten years of hard work to learn how to make a crust that would roll without crumbling into tiny pieces, or being too wet… or having the texture of leather covered cement. What is the trick, you ask? HA! Add enough water. Simple. Make sure you measure the flour and butter right (you DO use butter?) and then add enough water to make it pliable like playdough. It’s a cinch. Easy as (wait for it)…… pie.
This is a showstopper… but is so easy that I promise you can do it. You can even bake the crust ahead, make the custard the day before and assemble the whole thing in a few minutes…
It’s just as easy…. as…. well, you know.
Chocolate Bourbon Praline Pie
1 baked 9″ pie crus
- Melt together, stirring constantly, until sugar loses it’s graininess.
- Quickly pour into the bottom of the prepared crust, spreading to cover.
- Sprinkle with 1 1/2 c chopped pecans and 1/2 cup chocolate chips. Set aside.
Chocolate Bourbon Layer:
- 1c sugar
- 2 tbs flour
- 1/3 cup cocoa
- 2 egg yolks, beaten
- 2 14 oz cans evaporated milk (they have downsized! 12 oz now)
- 1/2 cup heavy cream
- 2 Tbs bourbon
- 1 tsp vanilla
- 1/4 cup butter
- pinch salt
- Stir all ingredients except the egg yolks, vanilla, and butter together until they just begin to boil.
- Alllow to simmer until the mixture coats the back of a spoon and you can leave a clean trail down it with your finger.
- Add a little of the hot mixture to the egg yolks, stirring constantly.
- Add the egg yolks into the hot mixture, stirring so that it doesn’t form curds.
- Simmer for 2 minutes, whisking constantly.
- Remove from heat and add the butter and vanilla.
- Spoon into pie crust on top of the praline layer. Put it around the edges first and then fill in the middle.
Bourbon Whipped Cream
If you want to negate the alcohol content just simmer the bourbon for a few minutes and let cool before using.
- 1 cup heavy cream
- 2 – 4 tablespoons sugar
- 2 tablespoons bourbon
- Whip the cream until slightly thickened and then add the bourbon.
- Keep whipping while adding the sugar.
- Whip to soft peaks and spoon over pie.
8 servings (1 9 – 10 inch pie)