This is an elegant twist on classic pecan pie. Sprinkling bourbon on the warm pie adds a rich flavor. Recipe source: Everyday Food, November 2003. Preparation time: 1 hour 15 minutes. Ready in: 15 minutes. Yield: 8 servings.
Ingredients: – 1 store-bought refrigerated pie crust (not pie shell) – 2 large eggs – 2/3 cup sugar – 1/2 cup light corn syrup – 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled, cut into small pieces – 3/4 teaspoon vanilla extract – 1/4 cup semisweet chocolate chips – 1 1/3 cups pecan halves, divided – 1 tablespoon bourbon (optional)
Directions: 1. Preheat oven to 350 degrees. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin and unroll over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim dough edges. 2. In a large bowl, whisk together eggs, sugar, corn syrup, 4 teaspoons melted butter, and vanilla. Sprinkle chocolate chips evenly over bottom of pie crust. Pour egg mixture into crust. Arrange pecans on top as desired. Dot with 2 teaspoons chilled butter. 3. Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans brown too quickly, tent pie with foil. Remove from oven; if desired, while still hot, sprinkle with bourbon. Let cool completely before serving.
Cooks Note: You can also use your favorite homemade pie dough or a frozen 9-inch pie shell to bake the chocolate-pecan filling; you may need fewer pecans.
26.04.2023 @ 23:07
This is an elegant twist on classic pecan pie. Sprinkling bourbon on the warm pie adds a rich flavor. Recipe source: Everyday Food, November 2003. Preparation time: 1 hour 15 minutes. Ready in: 15 minutes. Yield: 8 servings.
Ingredients:
– 1 store-bought refrigerated pie crust (not pie shell)
– 2 large eggs
– 2/3 cup sugar
– 1/2 cup light corn syrup
– 4 teaspoons unsalted butter, melted, plus 2 teaspoons, chilled, cut into small pieces
– 3/4 teaspoon vanilla extract
– 1/4 cup semisweet chocolate chips
– 1 1/3 cups pecan halves, divided
– 1 tablespoon bourbon (optional)
Directions:
1. Preheat oven to 350 degrees. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin and unroll over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim dough edges.
2. In a large bowl, whisk together eggs, sugar, corn syrup, 4 teaspoons melted butter, and vanilla. Sprinkle chocolate chips evenly over bottom of pie crust. Pour egg mixture into crust. Arrange pecans on top as desired. Dot with 2 teaspoons chilled butter.
3. Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans brown too quickly, tent pie with foil. Remove from oven; if desired, while still hot, sprinkle with bourbon. Let cool completely before serving.
Cooks Note:
You can also use your favorite homemade pie dough or a frozen 9-inch pie shell to bake the chocolate-pecan filling; you may need fewer pecans.