Written by: Publisher • November 12, 2013• In the Community

UPDATE: CHOCOLATE BOURBON PECAN PIE

Add this to your holiday dessert table and you will surely have your guests “giving thanks”!

CHOCOLATE-BOURBON-PECAN PIE

SERVES 8

Preheat oven to 375 degrees. On a lightly floured surface, roll out pie dough to an 11-inch circle, about 1/8-inch thick. Fit dough into a 9-inch pie plate and trim edge to 1-inch thick. Fold edge under and crimp decoratively. Prick bottom of crust several times with tines of a fork. Freeze for 15 minutes.
Remove crust from freezer; line with parchment paper and fill with pie weights (dried beans work well). Bake for 20 minutes. Remove parchment and weights and bake crust for about 5 minutes more, until dry, though not brown. Let crust cool on a wire rack until completely cool. Reduce oven temperature to 350 degrees.
Stir together butter, sugar, flour, corn syrup, eggs, bourbon and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling.
Whisk cream and egg yolk in a small bowl, and brush over edges of the pie. Bake until the pie is just set in the center and the crust is golden, about 40 minutes. If crust begins to brown too quickly, cover the pie loosely with tin foil. Let pie cool completely before serving.
Serve with a dollop of whipped cream if desired.

BASIC PIE CRUST

Makes enough for one 9-inch double crust pie or two 9-10 inch single crust pies.

It is always best to start with very cold ingredients, including the flour.

Pulse flour, sugar, and salt in a food processor. Add butter and shortening and process until mixture resembles coarse meal, about 10 seconds.
Add water in a slow stream, processing just until dough holds together, about 30 seconds. Be careful not to over-process. Squeeze a small amount of dough between your fingers; if it doesn’t hold together, add more water, a tablespoon at a time.
Remove dough from processor and knead gently twice. Divide dough in half and shape into 2 disks. Wrap each disk in plastic wrap and refrigerate at least one hour or overnight. If you are using only one piece, immediately freeze the second one for later use.

Use your favorite store-bought pie crust!

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