From: Greg Reynolds
Date: Sun, 22 Oct 2000 13:34:00 -0400
Chocolate Bourbon Pecan Pie
Pastry dough for a double-crusted pie (see Note)
4 cups coarsely chopped pecans, toasted and cooled
1 1/2 pounds semisweet chocolate, finely chopped
8 eggs
1 1/2 cups packed light brown sugar
1 1/4 cups light corn syrup
1 1/2 cups heavy cream
3 tablespoons vanilla
1/2 cup bourbon whiskey
Line the bottom a 9- or 10-inch springform pan with parchment.
Roll the pastry dough out to fit the springform pan, all the way up the
sides, using any extra dough to reinforce the sides with extra
thickness. (If using unbaked commercial pie crusts, place one crust in
the bottom of the springform pan. Cut the other crust into strips
roughly 3-inch strips. Using moistened fingertips, join the strips to
the bottom disk of dough to form the sides of the pastry shell.) Chill
thoroughly.
Preheat oven to 350 degrees and set oven rack for baking in lower third
of oven. Combine pecans with chocolate and pour enough into chilled
pastry shell to fill 3/4 of the way. (Depending on the size of your
springform pan, you may have some of the pecan-chocolate mixture left
over. If you do, feel free to nibble.)
With an electric mixer, whisk together eggs, brown sugar, corn syrup,
cream, vanilla and bourbon until well-blended. Strain through a sieve
and pour over the chocolate and pecans, stopping about 1/2 inch from the
top of the pan (the filling rises a little in baking). With your hands,
gently mix nuts and chocolate into egg mixture.
Bake 30 to 40 minutes until lightly browned. Cover with aluminum foil
and bake 30 to 40 minutes until the middle of the pie "souffles" (it
will puff up, and no longer look liquid in the center when lightly
shaken). Total cooking time should be 1 hour to 1 1/4 hours. Chill
thoroughly, preferably overnight.
Serve with lightly sweetened whipped cream or vanilla ice cream.
Note: Use either your favorite pie crust recipe or 2 unbaked commercial
pie crusts from your grocer's refrigerated section.
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