Once again, I was told NOT to bring much, particularly not dessert.
“We have too much food. We have way too much dessert. I’m baking pumpkin pie.”
Once again, I opted not to listen and to do my own thing.
Of course I did.
I’m sure glad I did.
I know I made the right choice.
And as a result, we have Double Chocolate Bourbon Pecan Pie for the holiday table.
Double Chocolate Bourbon Pecan Pie
Crust:
8 Tbs. ice cold butter, cubed into 1″ pieces
1 large egg
1 1/2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 Tbs. vinegar
2-3 Tbs. ice water
In the bowl of a large food processor, pulse together the butter, egg, flour, cocoa, and vinegar until crumbly. Slowly drizzle in just enough water to wet the dough. Continue pulsing until beady.
Transfer to flour dusted parchment paper and form into a disc, using your hands.
Top with another layer of parchment and roll out into an 11″ crust.
Transfer to a 9″ pie plate, folding under the edges and then crimping for a decorative effect.
Chill the crust for 30 minutes.
Preheat the oven to 375 degrees.
Filling:
3 large eggs, lightly beaten
1 cup white sugar
1 cup dark corn syrup
1/3 cup butter, melted
1/4 cup bourbon
2 tsp. vanilla extract
1/4 tsp. sea salt
10 oz. chopped pecans
10 oz. dark chocolate chunks
Whisk together the eggs, sugar, syrup, butter, bourbon, vanilla, and sea salt.
In a separate bowl, mix together the nuts and chocolate.
Top the chilled pie crust with the chocolate and nuts, and then fill over with the egg filling.
Bake for 35-40 minutes.
Remove from the oven and and to cool for 15 minutes before topping with the *Candied Pecan Topping and extra chocolate chunks.
Remove from the oven and allow to cool.
*Candied Pecan Topping: (make ahead)
4 Tbs. butter
1/2 cup brown sugar
1 cup pecan halves
2 Tbs. bourbon
Melt the butter in a large skillet. Add the brown sugar and allow the sugar to melt into the butter.
Stir in the pecans and coat all surfaces generously.
Reduce the butter sugar mixture by 3/4, stirring continuously over low heat.
Stir in the bourbon. Allow most of the additional liquid to evaporate.
Transfer to parchment or waxed paper and spread the nuts apart from each other, so they don’t overlap or touch while “drying.”
“Dry” the Candied Pecan Topping in a well ventilated area before topping the almost cooked pie.
Happy Holidays! (ALL of them!)
