Friday, May 14, 2010
Chocolate Pecan Pie
Ever since I've returned from my trip to Kentucky I've had Kentucky Derby Pie on my mind. Between that trip and the Kentucky Derby earlier this month I decided that I should make an attempt at my own chocolate nut pie. Apparently Kentucky Derby Pie is trademarked (plus this pie wasn't exactly the same in texture and taste), so I'm re-naming this one Chocolate Pecan Pie.
I did some research online, found this recipe and I am pleased with the results. I simplified it by using a frozen deep dish crust (I nearly had too much filling, though, so be careful). One major note of caution: this pie will be extremely soft, even after it cools. If you want it to cut neatly, bake it a day in advance and refrigerate it prior to cutting and serving.
This pie is very, very easy to make, especially if you cheat and use a pre-made crust. I don't normally have bourbon in the house, so I went to the liquor store and paid $2.50 for one of these (which is exactly 1/4 cup, perfect for this recipe):
Yes, I know Jack Daniels is from Tennessee. The dude at the liquor store said it would work for bourbon even though it is whiskey. What do I know? The pie tasted good.
You just mix up all the wet stuff, then stir in the chocolate chunks and pecans...
Pour it into a prepared pie crust (cover the edges before baking!)...
Bake it for about an hour and 15 minutes...
Oh yes... another dessert worthy of its own dinner party. Serve it with good vanilla ice cream and/or fresh whipped cream. Oooh... and coffee... or an ice cold glass of milk.
Just make sure you cool and refrigerate it before you attempt to cut it! (You can always microwave individual sections after you cut them.)
Chocolate Pecan Pie (a.k.a. Kentucky Derby Pie, but not really...)
from Providence Food Examiner
1/2 cup butter (1 stick), melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup Karo light corn syrup
4 large eggs
1 1/2 teaspoons vanilla
1/4 cup bourbon
3/4 cup gourmet chocolate chips
1 1/4 cup toasted pecans or walnuts, shelled and chopped in half if desired
Preheat oven to 350 degrees F.
Roll crust according to my directions in the Best Ever Pie Crust Recipe, or use a store bought pre-baked pie crust, line a 10-inch deep dish pie pan with the dough, and flute the edges as desired.
In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
Serve warm, or cool completely before serving with whipped cream or a scoop of vanilla ice cream.
Yields 8-10 slices.