It tastes the way heaven might, not an exaggeration. If you love pecan pie, or even just like it, trust me, with the addition of chocolate ganache baked underneath all the buttery, sweet and gooey goodness plus the addition of toasty, smoky bourbon, it all becomes beautiful alchemy.
Sub in whiskey or brandy for the bourbon, if that's what you have!
Notes: Butter is unsalted. Bourbon is Knob Creek.
BLACK-BOTTOM BOURBON PECAN PIE
Ingredients: 1 single pie crust, 1/2 cup semi-sweet chocolate chips, 1/4 cup heavy whipping cream, 1 1/4 cups light brown sugar, 5 tbsp. butter, 3/4 cup light corn syrup, 1 tsp. sea salt, 1 tsp. vanilla extract, 3 large eggs at room temperature, 1-ounce bourbon, 2 1/4-1/2 cups whole pecans.
Makes 1 nine-inch pie.
1. Preheat oven to 350*. Prepare homemade or store-bought pie crust, if necessary. Place into refrigerator.
2. Gently heat the whipping cream in a small saucepan over medium-low until just hot, when bubbles are forming around the edges and it is hot to the touch- not simmering! Pour over chocolate chips and let sit for 3 minutes. Whisk cream into the chocolate until combined and glossy, spread over the crust. Place into the freezer for 20 minutes.
3. In a medium saucepan over low, heat butter and brown sugar together until butter is melted. Whisk to combine. Whisk in salt, vanilla extract and eggs. Remove from heat and whisk in bourbon. Set aside.
4. Remove crust from freezer. Tip pecans into the bottom of the crust. Pour over the sugar mixture.
5. Brust the crust edge with an egg wash or a little whipping cream. This helps it keep from burning and gives it a sheen.
6. Bake for 55-60 minutes, until center is completely set, but upon patting, you will still see slight movement underneath. Cool completely. The pie will set as it cools.
Tip: Store the pie covered, in the fridge, if you are not eating the same day. Then slice, and warm each piece in the micro for 20 seconds or so, if desired.
Tip: Check your crust at 45 minutes. If it looks too brown, add pie guards or rounded pieces of foil to protect the crust while it cooks the rest of the way.