Chocolate Bourbon Pecan Pie
I’ve been fiddling with a basic pecan pie recipe for the past 3 or 4 holiday seasons. This year’s rendition got the biggest applause, so I’m posting it here.
- 1 1/2 c. flour
- 1 T. sugar
- 1/2 t. salt
- 4 T. cold butter (cut into small pieces)
- 4 T. cold Crisco (cut into small pieces)
- 5 to 7 T. ice water
- 1/2 c. sugar
- 2 T. flour
- 2 eggs, slightly beaten
- 1 c. light Karo syrup
- 2 T. melted butter
- 1 t. vanilla
- pinch salt
- 2 T. top-shelf bourbon (such as Knob Creek)
- 2 or 3 t. dutch-processed cocoa powder
- 2-1/2 to 3 c. shelled pecan halves
- For the crust, combine the flour, sugar, and salt in a medium bowl. Cut in the butter and shortening until the fats are pea-sized and smaller and the flour is well distributed. Add ice water one tablespoon at a time until the dough just holds together. Press the dough into a disc on wax paper, cover with plastic wrap, and refrigerate about 1 hour.
- Preheat the oven to 325°. Allow the dough to sit at room temperature to soften slightly before rolling it out on a lightly floured surface into an 11” round. Fit dough, without stretching it, into a 9” pie pan. Fold edge under and crimp all around. Using a fork, prick bottom lightly and make a decorative edge around the rim.
- For the filling: combine the sugar and flour in a medium bowl. Add eggs, Karo syrup, butter, vanilla, salt, bourbon, chocolate, and pecans and mix well. Pour filling into the prepared pie crust and bake until the crust is golden and filling is set, about 1 to 1 1/4 hours. Allow to cool thoroughly before serving.
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