Food Network: Bourbon and Chocolate Pecan Pie

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Bourbon and Chocolate Pecan Pie
Recipe courtesy Tyler Florence

Ingredients
Pie Pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed

Filling:
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate

3 large eggs
1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves

Instructions
To make the pastry: combine the flour, ground pecans,
sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry
blender or your hands until the mixture resembles coarse crumbs. Pour in the ice
water and work it in to bind the dough until it holds together without being too
wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice

water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for
at least 30 minutes.

Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully
roll the dough up onto the pin (this may take a little practice) and lay it inside
a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the
excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be
easy to move in and out of the oven.

Preheat the oven to 350 degrees F.

To make the filling: melt the butter and chocolate in a small saucepan over
medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing
bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla,

bourbon, salt, and the melted butter mixture until well blended.

Arrange the pecans on the bottom of the pie crust and carefully pour the egg
mixture over them. Bake until the filling is set and slightly puffed, about 45
minutes. 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. Transfer the pie to rack and cool
completely before cutting.