Tipsy Chocolate Pecan Pie

Tuesday, February 7


Have you ever sighed, woefully, because pecan pies are so cloyingly sweet? Or wept internally over the fact that you couldn't have a second piece because you just complained, aloud, that pecan pies are cloyingly sweet?

Well, sigh no more, would-be pecan pie lovers. Sigh no more.

This is the pecan pie to end all pecan pies. It's boozy, rich, bursting with pecans & chocolate, and, best of all, it's made with golden syrup. If you're not familiar with golden syrup, it looks like honey and tastes like heaven. Yes, it is very sweet, but unlike corn syrup, it won't make your teeth ache...ergo you can dive, unabashedly, into that second slice.

The all-butter crust also deserves a shout-out. It's flaky, subtly-salty nature is the perfect companion to the sweet, chunky, nutty, filling. Such a happy, tasty union is enough to make anyone smile...bourbon always helps too.



Tipsy Chocolate Pecan Pie Print

crust (adapted from Epicurious)
1 cup all purpose flour
1/4 cup cake flour
1/2 Tablespoon sugar
1/4 teaspoon salt
1/2 cup (that's 1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 teaspoon lemon juice
about 3 Tablespoons (or more) ice water

method
Place both flours, sugar, and salt into the bowl of a food processor. Pulse to combine. Add the cold cubes of butter and pulse just until the mixture resembles coarse meal.
Add lemon juice, and 3 Tablespoons ice water; process just until moist clumps form. If the dough doesn't stick together when pinched, add about 1 teaspoon more of ice water, keep adding more water just until the dough comes together.
Gather the dough into a ball and flatten into a disk. Wrap up the disk and refrigerate at least 2 hours. [Note: Well-wrapped, the dough can be refrigerated for 2 days, or frozen for 2 months.]
Butter a 9-inch pie plate.
Lightly flour a work surface. Roll the chilled disk out to a 13-14-inch circle (about 1/8-inch thick).
Transfer dough to the pie plate. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. [Note: You can also use the tines of a fork to create pleats around the crust.]

filling
1 1/2 cups chopped pecans
3/4 cup bittersweet chocolate chips
1 cup golden syrup (if you can't find golden syrup, dark corn syrup will work too)
1/2 cup sugar
1/2 cup dark brown sugar (tightly packed)
1/4 cup bourbon (or a dark rum)
4 eggs
1/4 cup (that's 4 Tablespoons), unsalted butter, melted and cooled
2 teaspoons cornmeal
1/2 teaspoon salt

method
Preheat the oven to 325 F.
Sprinkle the chopped pecans and chocolate evenly onto the bottom of the pie crust; Set aside.
In a large saucepan, combine the golden syrup, both sugars, and bourbon. Bring to a boil over medium heat and cook, stirring constantly for about 3 minutes. Remove the saucepan from the heat and set aside.
In a separate large, heat-proof bowl, whisk together the eggs, melted butter, corn meal, and salt.
Whisking constantly, slowly add about 1/4 of the hot bourbon mixture to the egg mixture. Once combined, gradually add the remaining hot mixture. (Keep whisking while adding the hot mixture, this will prevent the eggs from scrambling.)
Once combined, pour the filling over the pecans and chocolate.
Bake for 55 minutes, or until the center is set.
Cool completely on a wire rack before serving.

15 comments:

  1. That's a cheeky pie! Twice as delicious as the traditional version. ;-)

    Cheers,

    Rosa

    ReplyDelete
  2. This looks amazing! My husband is from New Orleans & I've never made Pecan Pie - this is the first one I've been tempted to try - it looks like just the thing for Valentine's dinner!

    ReplyDelete
  3. Susan, this would make a wonderful Valentine's Day dessert! :-)
    If you can't find golden syrup in the grocery store, it can usually be found on Amazon. (It's worth the hassle...the golden syrup is what makes this recipe stand out from the rest.)

    ReplyDelete
  4. Oh yum, this sounds absolutely decadent - I love pecans!

    ReplyDelete
  5. Valentine's Day will be fun and memorable having this pie! =)Yummy!!!

    ReplyDelete
  6. I've always loved the idea of pecan pie but can't stand eating it because like you said it's so cloyingly sweet. You might just deserve to be sainted for this!

    ReplyDelete
  7. Yum, this pecan pie is just toying with my emotions! :) Looks so delicious. Beautiful and creative work, as always!

    ReplyDelete
  8. I love pecan pie, but often pass it up, afraid that it will be cloyingly sweet. I guess the solution is to make my own. I always have golden syrup in the cupboard--it makes everything awesome, doesn't it? Beautiful pie--I'll take seconds.

    ReplyDelete
  9. Pecan pie is one thing I love and have never made myself - pinning this to change that :) And I kinda love corn syrup, not gonna lie :)

    ReplyDelete
  10. What a pefect way to end a meal or celebrate a special occasion. This sounds really wonderful and I will try your version sometime before Lent begins. Have a wonderful weekend. Blessings...Mary

    ReplyDelete
  11. this looks amazing!! so beautiful and delicious!

    ReplyDelete
  12. This looks incredible! I love chocolate in pecan pie, it's just incredible! :)

    ReplyDelete
  13. Loving this recipe so much. I made it at my grandma’s house. The combination of recipes goes well with each other and the taste is certainly admirable. www.gourmandia.ca and www.coffeefashion .com also have interesting recipes that you’ll surely want to try!

    ReplyDelete
  14. I'm so happy to hear that you enjoyed the recipe!
    Thanks for the links! :D

    ReplyDelete
  15. This pie sounds amazing. Can't wait to try it :)

    ReplyDelete

Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie

 

une gamine dans la cuisine © All rights reserved · Theme by Blog Milk · Blogger