Tuesday, November 29, 2016

Chocolate Bourbon Pecan Pie

Thanksgiving has come and gone. I have so much to be grateful for this year. From my new business to my new home to my lovely family to my perfect dog to my super supportive and amazing boyfriend- goodness, 2016 has been great to me!! Blessed doesn't even cover it- but enough about me and more about pies. This thanksgiving I made a pie that has been raved about enough to be requested by a local Darien restaurant (yes, my desserts are served at a restaurant in Darien- yet another thing to be thankful for). So I figure this recipe is good enough to blog about! Enjoy this pie- it's so easy, especially if you cheat and use Trader Joe's pie crust- my fave since they use real butter in it. 

 

Chocolate Bourbon Pecan Pie  

Fridge:
3 eggs 
5 tbs butter, melted 

Freezer:
Pie crust of your choice- I use Trader Joe's 

Pantry:
1 1/4 cup chopped pecans 
1 1/4 cup semi sweet chocolate chips 
3/4 cup dark corn syrup
3/4 light brown sugar 
3 tbs cocoa powder 
2 tbs ap flour 
1 tbs instant espresso 
2 1/2 tbs Bourbon 
1 1/2 tsp vanilla extract 
1/2 tsp salt 

Tools:
1 large bowl 
Whisk
Measuring cups/spoons 
10-inch pie dish 
Baking spatula 

Preheat oven to 335 degrees. I prefer it a little cooler than the usual 350 degrees for pies. 

Roll your dough and line your pie dish with it. Prick with a fork a few times on the bottom. 

In the large bowl- whisk the eggs. Add corn syrup, brown sugar, vanilla extract, ap flour, cocoa powder, instant espresso powder and salt. Mix well. Add chocolate chips and pecans. Mix and pour into prepared pie dish. 

Bake for 40-45 minutes. Check after 30 minutes- if the crust begins to get too dark, cover the whole pie with tin foil. Continue baking until the crust is slightly firm- it will give a little after pressing- that's ok. It will firm up when cooling. Remove from oven and cool. Serve with homemade whipped cream. Enjoy!! 

 

 

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