Bourbon Chocolate Pie
1 store-bought pie dough
For the filling
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8 large egg yolks
1 tsp. pure vanilla extract
2/3 cup packed light brown sugar
4 oz. (1/2 cup) unsalted butter, cut into 4 pieces
1/2 cup light corn syrup
1/2 cup heavy cream
3 Tbs. bourbon
1/2 tsp. kosher salt
1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped
1/2 cup chopped semisweet or bittersweet chocolate
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1) Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, cream, bourbon, and salt in a 1-quart saucepan.
2) Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes.
3) Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks.
4) Strain through a fine strainer set over a 1-quart measuring cup.
5) Spread the pecans evenly in the piecrust. Sprinkle the chopped chocolate evenly over the pecans. Slowly pour the filling over the pecans.
6) Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes.
7) Let cool for at least 1 hour before serving.
| Yield: | 8 servings | |||
| Prep Time: | 0 hr 10 mins | |||
| Cook Time: | 0 hr 40 mins | |||
| Ready In: | 0 hr 40 mins | |||
| Category: | Desserts | |||
| Main Ingredient: | Chocolate | |||
| Cooking Method: | Baking |
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| Nationality: | United States | |||
| Recipe Tags: | pecan | chocolate | pie | Thanksgiving |
The chocolate was distinct but not as overwhelming, simply tasty.
Absolutely Perfect!