Tuesday, November 8, 2011

Thanksgiving Recipe: Chocolate Bourbon Pecan Pie

There's no better time of year to indulge in one of our holiday season favorites - Chocolate Bourbon Pecan Pie.  Topped off with cinnamon spiced whipped cream, we hope this decadent dessert convinces you and yours to save room after Thanksgiving dinner!

Lisa Dupar's Chocolate Bourbon Pecan Pie

1 flaky pie crust (see page 222 for Lisa's recipe in Fried Chicken & Champagne or use your own!)
1 cup sugar

1/2 cup corn syrup
1/2 cup brown sugar
2 teaspoons molasses
1 tablespoon cream
1 tablespoon unsalted butter
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon maple flavoring
2 tablespoons bourbon
3 eggs
1-1/2 cups pecan halves

Cinnamon spiced whipped cream:
1 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon cinnamon
To par-bake the pie crust: Preheat the oven to 400°F. To use the upside down method, you need 2 pie pans that are the same size. Arrange the rolled-out pie dough in one of the pie pans, cover it with a piece of parchment paper, put the second pie pan over it, and invert the pans. Bake for 15 minutes or until crust is blonde but not brown. Return pans to right side up and remove the extra pie pan; set aside. To bake using pie weights, arrange the rolled-out pie dough in a pie pan. Cover with parchment paper and fill with pie weights or dried beans or rice. Bake at 400°F for 15 minutes or until the crust is blonde but not brown; remove weights and set aside.

Preheat the oven to 350°F.

In a heavy medium-size saucepot, warm the sugar, corn syrup, brown sugar, molasses, cream, butter, cocoa powder, vanilla, maple flavoring, and bourbon over medium-low heat. Warm slowly, stirring with a wooden spoon, until the sugars are dissolved and the butter is melted (the mix should appear smooth and thick); remove from the heat as soon as the mixture is smooth. Cool the mixture slightly. Beat the eggs together and whisk them into the mixture.

Arrange the pecan halves in the bottom of the par-baked pie crust and pour the filling over the pecans (the pecans will float to the top, which is normal). Bake for about 40 minutes.
Let the pie cool to room temperature before slicing and serving, garnished with cinnamon spiced whipped cream.

To make the cinnamon spiced whipped cream: Mix cream, powdered sugar, and cinnamon, then whip into soft peaks.

Makes one 9-inch pie

1 comment:

  1. This looks divine! I haven't had this kind of pie since living in Lousiana. Love the recipe Lisa!