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
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
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.]
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)
1/4 cup (that's 4 Tablespoons), unsalted butter, melted and cooled
2 teaspoons cornmeal
1/2 teaspoon salt
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.