Sooo Christmas was absolutely incredible. We had my dads family and his girlfriends family joined together at our house, with a duck-fat-and-truffle-oil deep-fried turkey and marmalade ham. There was plenty of stuffing, mashed potatoes, vegetables, booze, and of course desserts.
One of the pies I made was Sugarplums Chocolate bourbon pecan pie. The bourbon flavour is quite strong, but I liked that about it. It combined nicely with the gooey chocolate and crunchy pecans. I made the crust, but you can easily just buy a pre-made deep-dish pie shell.
Bourbon Chocolate Pecan Pie
1 1/2 cups all purpose flour
2 tablespoons brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
4 tablespoons cold cream cheese
2 cups pecan halves
1/2 cup unsalted butter
8 oz semi-sweet chocolate
3 large eggs
1 cup corn syrup
3/4 cup brown sugar
1/4 cup bourbon
1 teaspoon vanilla extract
1/8 teaspoon salt
For the pie dough, combine flour, sugar, baking powder and salt in a food processor and pulse until combined. Add butter and cream cheese, and pulse until just combined, and a dough ball forms. If it is still too crumbly, add a tsp of butter. Shape dough into a disc, wrap in plastic wrap, and chill in the freezer for 30 minutes.
Thinly roll out dough on a lightly floured surface. Transfer dough to a pie dish, crimp edges, and press in any cracks.
Heat oven to 350 degrees F. Place pecans on a cookie sheet and bake 10 minutes or until toasted and fragrant.
Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and turns light golden brown. Cool 5 minutes. Whisk in chocolate chips until melted.
In a large mixing bowl, whisk together eggs, corn syrup, brown sugar, bourbon, vanilla and salt until well combined, then whisk in chocolate butter mixture. Mix in pecans until combined. Pour filling into pie shell. Bake 50 minutes, or until well risen, set, and golden brown. Cool completely on a wire rack.
Makes 9 servings