Clarion County Recipe of the Day: Bourbon Chocolate Pecan Pie

J.C. Taggart

J.C. Taggart

Published December 5, 2017 5:01 am
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A decadent and delightful dessert!

Bourbon Chocolate Pecan Pie

Ingredients

1-1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
3 to 5 tablespoons ice water

Filling:

3 large eggs
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup bourbon
2 tablespoons butter, melted
1/2 teaspoon salt
1-1/2 cups pecan halves, divided
3/4 cup chocolate baking chips, divided

Directions

~Combine flour, sugar, and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about one hour.

~Preheat oven to 325°.

~On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.

~Beat first seven filling ingredients until blended. Stir in one cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips.

~Bake until crust is golden brown and filling is puffed for approximately 50 to 60 minutes. Cool completely on a wire rack.

~Makes eight servings.

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