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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
Sweet Pastry Dough*
2 cups all purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, cut into 10 pieces
2 large eggs
Pie
5 large eggs
1 cup light corn syrup
1/4 cup packed brown sugar
1/4 cup sugar
2 tbsp (1/4 stick) unsalted butter melted
1 tbsp bourbon
1 tsp vanilla
1/2 tsp salt
2 cups chopped pecans (6 oz dry weight)
Chocolate Ganache
6 oz semi sweet chocolate
4 oz heavy cream
36 Pecan Halves for decoration
Sweet Pastry Dough
1-dot-combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
2.add cold butter pieces and pulse at one second intervals until the butter is mixed in
3.add the eggs and pulse until the dough forms a ball on the blade of the processor.
4.Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
5.Divide the dough in half and flatten into discs.
6.Use immediately or wrap with plastic wrap and refrigerate for up to three days or freeze for future use.*
Pecan Pie
1.Preheat oven to 350 degrees
2.on a floured surface roll out pastry dough with rolling pin, roll out dough about 1½ inches bigger all the way around than a 9 inch pie plate inverted.
3.Place dough in pan, and decorate the edges as you like.
4.refrigerate finished pie dough until needed.
5.In the bowl of your mixer beat eggs slightly, and add in corn syrup, sugars, salt, butter, bourbon, and vanilla, mix well.
6.Add in chopped pecans
7.Pour mixture into crust and bake for 60 minutes.**
Chocolate Ganache
1.While pie is baking make chocolate ganache
2.In a bowl over a pot of simmering water melt the chocolate with the heavy cream.
3.mix well and allow to cool slightly
4.When the pie is done baking, allow to cool for about twenty minutes then top with chocolate ganache and pecan halves.
5.Refrigerate for about an hour to allow to fully set up for about an hour.
Notes
*I always make two doughs, even if I freeze one for later, it’s just as easy to make a full batch and then I have a dough for later. **Crust may get too dark, cover edges of pie dough with foil to prevent it from burning.
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Bourbon Pecan Pie with Chocolate Ganache
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
Sweet Pastry Dough*
2 cups all purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
8 tbsp (1 stick) unsalted butter, cut into 10 pieces
2 large eggs
Pie
5 large eggs
1 cup light corn syrup
1/4 cup packed brown sugar
1/4 cup sugar
2 tbsp (1/4 stick) unsalted butter melted
1 tbsp bourbon
1 tsp vanilla
1/2 tsp salt
2 cups chopped pecans (6 oz dry weight)
Chocolate Ganache
6 oz semi sweet chocolate
4 oz heavy cream
36 Pecan Halves for decoration
Sweet Pastry Dough
1-dot-combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
2.add cold butter pieces and pulse at one second intervals until the butter is mixed in
3.add the eggs and pulse until the dough forms a ball on the blade of the processor.
4.Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
5.Divide the dough in half and flatten into discs.
6.Use immediately or wrap with plastic wrap and refrigerate for up to three days or freeze for future use.*
Pecan Pie
1.Preheat oven to 350 degrees
2.on a floured surface roll out pastry dough with rolling pin, roll out dough about 1½ inches bigger all the way around than a 9 inch pie plate inverted.
3.Place dough in pan, and decorate the edges as you like.
4.refrigerate finished pie dough until needed.
5.In the bowl of your mixer beat eggs slightly, and add in corn syrup, sugars, salt, butter, bourbon, and vanilla, mix well.
6.Add in chopped pecans
7.Pour mixture into crust and bake for 60 minutes.**
Chocolate Ganache
1.While pie is baking make chocolate ganache
2.In a bowl over a pot of simmering water melt the chocolate with the heavy cream.
3.mix well and allow to cool slightly
4.When the pie is done baking, allow to cool for about twenty minutes then top with chocolate ganache and pecan halves.
5.Refrigerate for about an hour to allow to fully set up for about an hour.
Notes
*I always make two doughs, even if I freeze one for later, it’s just as easy to make a full batch and then I have a dough for later. **Crust may get too dark, cover edges of pie dough with foil to prevent it from burning.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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