Transfer the pie to rack and cool completely before cutting. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Bake until the filling is set and slightly puffed, about 45 minutes. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.Īrrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Recipes Desserts Pies Pecan Pie Recipes Chocolate Bourbon Pecan Pie 4.7 (658) 522 Reviews 11 Photos Kentucky bourbon gives a kick to this chocolate pecan pie, a Southern classic. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Add in the eggs, sweetened, condensed milk and melted butter. In a mixing bowl, combine the cup of sugar and cornstarch. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Roll out the dough and place in a 10 inch tart pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Roll out the dough on a lightly floured surface into a 12-inch circle. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. For twelve 10 cm tarts, roll out the dough as above but use a 4-inch biscuit cutter to cut the rounds. Bake at 350 for 45 minutes or until center is set. Variations - You can easily make this recipe using a traditional pie crust in a pie pan. cup light brown sugar, lightly packed cup granulated sugar cup all-purpose flour 1teaspoon kosher salt (such as Diamond Crystal) pound (1 stick). ![]() Roll dough into a 13-inch circle fit into a 9-inch removable-bottom tart pan coated with cooking spray. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Step 2 Combine first 10 ingredients, stirring well with a whisk. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. A great 12 blend of French buttery vanilla sable crust with chocolate imported. To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. French pastry meets classic American flavors.
0 Comments
Leave a Reply. |