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CHOCOLATE BOURBON PECAN PIE

 

Country Living Flavors of Country Cookbook
by the Editors of Country Living
This over-the-top flavor combination is a real crowd pleaser. Serve it with whipped cream.
Makes 12 Servings (One 11-inch Pie)

Ingredients
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1/2 cup plus 3 tablespoons sugar
• 3/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsa1ted butter, cut into small pieces and chilled
• 3-6 tablespoons ice water
• 1 cup light corn syrup
• 3 large eggs
• 5 tablespoons unsalted butter, melted
• 1/4 cup bourbon
• 2 teaspoons pure vanilla extract
• 4 ounces bittersweet chocolate, grated
• 2 cups chopped pecans plus 1/2 cup pecan halves


1. Make The Pastry:
• In a food processor fitted with the metal blade, place the flour, 2 tablespoons sugar, and 1/4 teaspoon salt and pulse until combined. Add the cold butter and pulse until mixture resembles coarse meal. Drizzle in 3 to 6 tablespoons ice water, 1 tablespoon at a time, and pulse until a dough just begins to form.
• Gather the dough into a disk, wrap in plastic, and chill until firm—about 45 minutes.

2. Blind-Bake The Crust:
• Preheat the oven to 400°F.
• Roll out the dough to a 13-inch circle, place into an 11-inch pie plate, and crimp the edges. Line with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights, and bake for 5 more minutes.

3. Make The Filling:
• Lower the oven setting to 350°F.
• In a large bowl, combine the corn syrup, remaining sugar, eggs, melted butter, bourbon, vanilla, and remaining salt and set aside. Sprinkle the chocolate and chopped nuts over the bottom of the pie shell and pour the egg-vanilla mixture on top. Place the pecan halves in a decorative pattern on top of the filled pie and bake until golden and set—about 45 minutes.
• Transfer the pie to a wire rack and let cool for 90 minutes.
• Pie will keep covered for up to 3 days.

Nutrition information per serving—protein: 6.4 g; fat: 37.9 g; carbohydrate: 55.3 g; fiber: 2.1 g; sodium: 185 mg; cholesterol: 97.3 mg; calories: 571.