Chocolate-Bourbon Pecan Pie

Yield

One 9” pie.

Notes

• Don’t use a deep-dish pie plate.
• Don’t underbake: look out for just a little bit of jiggle in the center, you don’t want the whole filling jiggling.

Ingredients

• Prepared pie crust, blind-baked at least 45 minutes
• 2 cups (200 g) pecan halves, whole
• 6 tbsp butter
• 130 g bittersweet chocolate, divided
• 3/4 cup (240 g) dark corn syrup
• 4 eggs
• 1/2 cup (100 g) brown sugar
• 1 tbsp unsweetened cocoa powder
• 2 tbsp (30 mL) bourbon
• 1/4 tsp fine sea salt

Steps

1. Heat oven to 350 °F. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool. Chop half the pecans and reserve the other half for topping the pie.
2. In a small saucepan over low heat, melt butter and 60 g chocolate, stirring until smooth; cool.
3. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt.
4. Stir in chopped pecans and remaining 70 g chocolate (coarsely chopped).
5. Pour the mixture into the prepared crust. Arrange reserved whole pecans over filling.
6. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes.
7. Remove pie from the oven and cool completely on a wire rack before serving.

Variations

• Use maple syrup rather than corn syrup, walnuts rather than pecans.

Source

https://cooking.nytimes.com/recipes/1015434-chocolate-pecan-pie