November 16, 2011

Deep-Dish Chocolate Bourbon Pecan Pie

yes, this is a deja-vu from this month's gluten-free ratio rally post. i deemed it worthy of a repeat... let me explain why.

cheryl over at tidymom is hosting a third annual "love the pie party!"

this is awesome for two reasons.

first of all, thanksgiving is next week. (i know... how in heaven's name is it already here?!) so 'tis the season to make pie. just in time, there's a list of delicious, creative pies to choose from for next thursday. i am sure there will be a multitude of gluten-filled pies included. if you see one you can't resist and it's just a matter of needing a gluten-free crust (ie. the filling has no gluten in it), use my pâte brisée recipe below. it will make enough for a double crust pie. or cut the recipe in half for a single crust.

also, if you join the pie party, you'll be eligible to win some good stuff. you can even write a quick pie recipe in the comment section of her page... here's a little message from cheryl, "come join love the pie with tidymom sponsored by cherokee USA, le creuset, wilton, bags by bloom and harvard common press."

see, awesome, right!?

(i do have to add a special note: the heritage apple pie being given away from cherokee USA is the very same, very heavenly [though very gluten-filled] apple pie made by a bakery owned by the family of one of my dearest friends... it honestly may be the most delicious pie i ate in my gluten-eating life. we even served it at our texas wedding with bluebell ice cream in place of a groom's cake. if you or friends are not required to eat gluten-free, it ships beautifully, makes a wonderful gift and will make your house smell divine as it bakes. i promise, i have no financial relationship with these folks, other than that i did style and photograph some pie shots, including the ice cream-topped slice you'll see on the site 10 years ago. even then, i think i was paid in pie... and it was so worth it.)

and if you're really bothered that i reposted this recipe... relax already and know i'll post a new one tomorrow. and it's actually savory, if you can believe it.

Deep-Dish Chocolate Bourbon Pecan Pie

Pâte Brisée:
350 grams       (about 2 1/2 cups) kumquat's all-purpose flour
3/4                   teaspoon salt
1                       cup unsalted butter
1/3-1/2             cup ice water

1                      (16-ounce) bottle light corn syrup
1 1/2                cups packed brown sugar
1/3                   cup butter, melted
5                      large eggs, lightly beaten
4                      large egg yolks, lightly beaten
1                      tablespoon vanilla extract
3                      tablespoons bourbon (i used maker's mark)
1/2                   teaspoon salt
1                      cup miniature chocolate morsels
3 1/2                cups pecan halves or pieces

1. Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.

2. Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.

3. Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
Yield: 1 large (9-inch) pie.

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