Maybe the best pie ever…
Happy Easter Monday! Let’s celebrate with some pie…
Everybody loves pies, and pecan is a traditional favourite. This Bourbon Chocolate Pecan Pie takes that goodness to a whole new level with the addition of chocolate, but’s it’s the Kentucky bourbon that gives a kick to this Southern classic.
This recipe first appeared in the Fall 2014 issue of EatInEatOut Magazine, and was a big hit. Creamy chocolate combines with crunchy nuts in a great, gooey filling. Yum!
While everyone loves pie, we disagree is on what type of pie crust we love. Some of us are in the ‘super flaky’ shortening camp while others swear by the ‘rich taste’ of butter. In this recipe I replaced the bad-for-you saturated fats with the goodness of canola oil. Feel free to use your favourite pie dough recipe, or use one of my favourite recipes Flakiest Pie Crust. Who thought you could ever make a flaky pastry with canola oil… whaaat? The oil is frozen to a semi-solid, that’s how.
• When blending the fat-flour mixture, whether by hand or in a food processor, the pieces should range in size from crumbs to 1/2 inch
• Add the water and look for a crumbly texture – when squeezed it should hold together but not be sticky.
• Keep the work surface floured so the dough does not stick, lose its shape or tear.
• Try to make it an even thickness.
• The rolled out round should be 3 inches larger than the pie shell (for a 9” pan roll out a 12” round).
• Don’t be afraid to pile your fruit filling high, it does condense during the cooking process.
- 5 Tbsp canola oil
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- ¾ cup light corn syrup
- 4 eggs
- ¼ cup bourbon
- 1½ tsp vanilla extract
- 1¼ cups pecans, coarsely chopped
- ¾ cup semisweet chocolate chips
- Preheat oven to 425ºF. Prepare the single pie shell as directed in recipe, I used Flakiest Pie Crust. Blind bake (line with a square of parchment then filled with weights or beans OR prick shell many times with fork) on lower rack 12-15 minutes.
- Remove and set aside.
- Adjust the oven temperature to 350ºF.
- In the bowl of an electric mixer on medium-high speed whip together the oil, sugars, corn syrup, eggs, bourbon and vanilla extract until light caramel colour (about 1-2 minutes). Fold in the pecans and chocolate chips.
- Pour into the baked pie crust (you may have more filling than will fit into your pie pan - just fill it up as far as you can). Bake for 50 to 60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie. Serve with ice cream or whipped cream.