Chocolate Bourbon Pecan Pie
Inspired by The Back in the Day Bakery Cookbook by Cheryl Day and Griffith Day
½ cup granulated sugar
¼ cup packed light brown sugar
1 ½ cups dark corn syrup
½ tsp fine sea salt
1 ½ tsp all-purpose flour
3 large eggs
1 ½ tsp pure vanilla extract
2 Tb bourbon
1 ½ tsp butter, melted
1 ¾ cups pecan halves
½ cup semisweet chocolate chips
1 recipe Shortcut Piecrust, made with brown sugar, unbaked (See Below)
Position a rack in the lower third of the oven and preheat the oven to 350°.
In a medium bowl, stir together both sugars, the corn syrup, salt, flour and eggs, mixing until completely combined, 1 to 2 minutes.
Stir in the vanilla, bourbon, and butter until well combined. Fold in the pecans and chocolate chips.
Pour the filling into the unbaked pie shell.. Bake for 1 hour or until the pie is firm around the edges and just a bit loose in the center.
Remove the pie from the oven and cool for at least 1 hour on a wire rack before slicing. It’s best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
Shortcut Piecrust
“easier than pie!”
From Back in the Day Bakery Cookbook
Makes one 9” piecrust
1 ½ cups unbleached all-purpose flour
¼ cup granulated sugar or packed light brown sugar
½ tsp. fine sea salt
11 Tablespoons unsalted butter, melted
In medium bowl, whisk together the flour, sugar, and salt. Slowly drizzle in the butter and stir with a fork until the mixture looks moist and crumbly.
Press the dough evenly over the bottom and up the sides of a 9-inch pie dish. You can crimp the edges decoratively or leave them rustic.
If the recipe calls for a prebaked piecrust, preheat the oven to 350°. Line the pie shell with aluminum foil or parchment and fill with dried beans or pie weights
Bake for 15-20 minutes. Remove the foil and beans and bake for an additional 5 minutes, or until golden brown. Let cool before filling.
