Bittersweet Chocolate Bourbon Pecan Pie Recipe
Servings: 1
Ingredients
- 1 1/4 c. flour
- 1/4 tsp salt
- 1/2 c. [1 stick] chilled butter cut into 8 pcs
- 1/4 c. ice water for food processor method 5 - 7 tbls ice water for by hand method
- 3 lrg Large eggs
- 1/4 c. light corn syrup
- 1 pch salt
- 1 Tbsp. Kentucky bourbon
- 2 Tbsp. butter
- 2 c. chocolate chips
- 1 tsp instant decaffeinated coffee granules
- 1 1/2 c. coarsely minced pecans
- 1 1/2 c. heavy cream whipped
- 1 Tbsp. Kentucky bourbon warmed
- 1 Tbsp. instant decaffeinated coffee granules.
Directions
- To Make the Crust:* Add in the flour, salt and butter to the workbowl of a food processor fitted with the metal blade. Process off and on till the mix has pcs of butter in it the size of lima beans.
- * With the motor running, pour 1/4 c. ice water through the feed tube; stop processing just as the mix begins to create a ball; shape into a disc, wrap in plastic wrap and chill for 30 min or possibly more.
- * Preheat the oven to 350 deg.
- * Roll out the dough on a lightly floured surface to fit into a tart pan with a scalloped rim which is 9 inches in diameter and 1 1/4 inches high.
- * Chill while making the filling.
- To Make the Filling:* Beat the Large eggs, syrup, salt and bourbon on medium speed till well blended, about 2 min.
- * Heat the butter, 1 1/2 c. chocolate chips and coffee granules over very low heat.
- * Mix in 1 c. minced pecans and pour into the prepared crust.
- Sprinkle with the remaining 1/2 c. minced pecans and the 1/2 c. chocolate chips.
- Bake in the center of the oven till hard, about 35 min.
- * cold on wire rack, then remove outer rim of pan.
- To Make the Topping:* Beat the heavy cream till stiff peak forms.*
- * Stir the warmed bourbon with the coffee till dissolved.
- * fold into the whipped cream.
- * Serve cake hot, at room temperature or possibly chilled. with a dollop of topping.
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