Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie might be just the side dish you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 559 calories, 9g of protein, and 38g of fat per serving. For $1.39 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your Thanksgiving event. If you have bourbon, granulated sugar, eggs, and a few other ingredients on hand, you can make it. 2913 people were glad they tried this recipe. From preparation to the plate, this recipe takes approximately 4 hours and 35 minutes. This recipe is typical of Southern cuisine. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting, Bourbon St . Chocolate Pecan Pie, and Bourbon And Chocolate Pecan Pie.

Servings: 8

Preparation duration: 35 minutes

Cooking duration: 240 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Special equipment: baking weights or beans Preheat the oven to 400 degrees F. Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour. Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes. Lower the oven temperature to 350 degrees F. Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans. Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

 

Step by step:

1. Special equipment: baking weights or beans

2. Preheat the oven to 400 degrees F.

3. Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times.

4. Add the butter and pulse until there are pea-size pieces.

5. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.

Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round

1. Roll out the dough from the center outward, like the rays of the sun.

2. Place the dough in the pie pan and fold over the overhang to create a nice crust no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans.

3. Bake on the bottom rack of the oven for 12 minutes.

4. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.

5. Lower the oven temperature to 350 degrees F.

6. Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes.

7. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes.

8. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.

9. Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling.

10. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

Nutrition Information:

covered percent of daily need