Sunday, December 26, 2010

Chocolate Bourbon Pecan Pie with Hard Sauce

A celebration in a pie crust.

Chocolate Bourbon Pecan Pie
From Allrecipes

1 9-inch Pie Shell
1 C. White Sugar
1 C. Light Corn Syrup
1/2 C. Butter
4 Eggs, beaten
1/4 C. Bourbon
1 t. Vanilla extract
1/4 t. Salt
6 oz. Semi-sweet Chocolate Chips
1 C. Pecans, roughly chopped

Preheat oven to 325 degrees.  In a small saucepan, combine sugar, corn syrup, and butter.  Cook over medium heat, stirring constantly, until butter melts and sugar dissolves.

In a large bowl, combine eggs, bourbon, vanilla, and salt.  Mix well.  Slowly pour sugar mixture into egg mixture, whisking constantly.  Stir in chocolate chips and pecans.  Pour mixture into pie shell and top with whole pecan in the decorative pattern you prefer.  Bake in preheated oven for 50 to 55 minutes, or until set and golden.  Serve warm with hard sauce to completely blow your mind or, you know, cold - as you prefer.

Hard Sauce
From the Pioneer Woman

1/2 C. Butter, softened
1 1/2 C. Powdered Sugar
2 T. Whiskey, or to taste

Beat butter until fluffy.  Gradually, add powdered sugar.  Once incorporated, add whiskey and beat again until everything is mixed together. Serve immediately with warm pie or keep refrigerated.  If refrigerated, remove it at least a couple of hours before you want to serve - it should be smooth and easily spooned onto desserts.

No comments:

Post a Comment