November 19, 2012


some recipes deserve a re-post... making this today!
 
happy thanksgiving!

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

Pie:
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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