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For a special treat, try this Pecan Pie bursting with pecans, made with maple syrup (instead of corn syrup), with a hint of bourbon, and loaded with dark chocolate chips. With a buttery flaky pastry crust, and topped with either whipped cream or ice cream this is sure to become a family favorite.
Created for the first Pie of the Month for GoodDay Sacramento, be sure to watch today and stay tuned for next month’s!
Pecan Pie with Bourbon and Chocolate
1 hour, 15 minutes
1 hour, 55 minutes
- 9-inch pie pan (not deep dish
- 2 medium bowls, 1 small bowl
- whisk, measure cups or scale, pastry cutter, bench scraper, bowl scraper
- aluminum foil, parchment paper or aluminum foil, pie weights
- plastic wrap
- 2 1/2 cups (315g) all-purpose flour, plus more for rolling out
- 2 tbsp (25g) granulated sugar
- 1 teaspoon kosher salt
- 6 Tablespoons (90g) unsalted butter, chilled and cubed
- 2/3 cup (130g) vegetable shortening, chilled
- 1/2 cup (120g) ice cold water
- Pie Filling:
- 2 tbsp (30 grams) butter, melted
- 1/3 cup (85 grams) heavy whipping cream
- 2/3 cup (220 grams) pure maple syrup
- 1/4 cup (55 grams) dark brown sugar (packed if using 1/4 cup)
- 2 large eggs, (about 100 grams) at room temperature
- 1 tbsp (15 grams) bourbon
- 1/2 tsp (2 grams) salt
- 2 cups (250 grams) pecans, chopped
- 1 cup (180 grams) dark chocolate chips or chunks
- 1 1/2 tablespoons (30 grams) dark corn syrup
- 4 tsp (20 grams) Granulated Sugar
- about 60-70 whole pecans
- In a large bowl, whisk the flour, sugar and salt together in a large bowl.
- Add the cold cubed butter and shortening.
- Using your hands, toss the flour over the butter and shortening, and quickly smash the cubes and shortening into the flour between your fingers gently until big chunks are apparent, but coated in flour.
- Using a pastry blender or continue with your hands if you prefer,
- Continue smashing the butter and shortening into the mixture until you have smashed all cubes, and you have pea-sized bits with a few larger bits of fat. You’re breaking up the cold fat into tiny little flour-coated pieces; you’re not completely incorporating it. Do not overwork the ingredients.
- Measure 1/2 cup (120ml) of ice water.
- Drizzle the cold water in, 1 tablespoon (15ml) at a time, and stir with a fork (or your hands if you’re extra quick and gentle) after every tablespoon has been added. Stop adding water when the dough begins to form large clumps. Do not add any more water than you need.
- With your bowl scraper and your hands, transfer the pie dough to your work surface. (cutting board, silicone mat, or granite worktop)
- Using your bench scraper, =starting at one end of the pile, chop the dough until the butter and flour gets broken up into smaller bits and the flour is sticking together.
- Chop, and gather gentle into a pile, and continue to chop until the dough starts coming together in big pieces. Because of the shortening, it will be very soft!
- Avoid overworking the dough. If there are dry or crumbly areas, add a little bit of water only to the dry areas.
- Cutting the dough with the bench scraper, gathering it together in a pile, and gently pressing the top and edges into a flat rectangular shape.
- Cut the rectangle into two big pieces. Gently using the bench scraper, pick up one half and place it on top of the other.
- Press gently.
- Cut in half again. These are your two pie crusts.
- Gently flatten and shape each half into 1-inch-thick discs using your hands.
- Wrap each disc tightly in plastic wrap. Refrigerate for at least 2 hours (or up to 5 days).
- After the dough has chilled for at least 2 hours, roll it out. Work with one crust at a time, keeping the other in the refrigerator until you’re ready to roll it out.
- Lightly flour the work surface, rolling pin, and your hands, and sprinkle a little flour on top of the dough, start from the center and work your way out in all directions, turning the dough as you go.
- Rotate the pie crust, dusting flour when needed to avoid any sticking, quickly rolling out before it reaches room temperature.
- If you notice the dough is sticking too much or is getting too soft, stop working on the dough and move it into the refrigerator or freezer until the butter/shortening firms up again and the dough is cold to the touch again.
- Roll the dough about 1/8 inch thick, and about 12 inches in circumference. (you can store the tightly wrapped discs of pie dough in the freezer for up to 3 months).
- Carefully transfer the dough to the pie pan, and gently drape the dough into the pie base, letting the edges drape over the edge.
- Trim the raw edge leaving 1.5 inches over hang.
- Put the dough covered pie pan into the refrigerator and let it chill again for about 15 minutes, until the raw edge/overhang is cold again.
- Remove the pie pan from the refrigerator, and quickly fold the overhang under, creating an even edge all the way around.
- Using 2 fingers on one hand, and one finger on the other, crimp the edge all the way around.
- Return the pie pan/cruimped dough to the freezer for 30 minutes.
- Meanwhile, preheat the over to 350°F
- Once the dough is chilled again, line the chilled pie crust with 2 sheets of aluminum foil or parchment paper. (pre-crease the foil by wrapping it around the bottom of the pie pan first, or crunch up the parchment paper so that you can easily shape either type of liner into the crust.) Fill with pie weights or dried beans.
- Bake until the edges of the crust are starting to brown and appear set, about 20 minutes.
- Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie.
- With a fork, dock or prick the bottom of the pie.
- Return the pie crust to the oven, bake uncovered for 8 – 10 minutes, or until the crust looks matte (not shiny) and slightly brown all over.
- Watch carefully, so the edge doesn’t get too dark.
- In a large mixing bowl, whisk together all the wet ingredients – butter, cream, maple syrup, sugar, eggs, and bourbon.
- Place your chopped pecans on the bottom of your blind baked pie cruse, spreading it evenly.
- Add the chocolate on top of the nuts in the pie pan.
- Pour the liquid filling into the blind-baked pie shell over the pecans and chocolate until it is just below the edge.
- In a preheated oven set to 350 ̊F, bake until fully set and firm (roughly 40-45 minutes).
- After 20 minutes, and the crust is golden brown, use your pie shields to avoid over-browning, and continue to bake for the remaining 25 minutes.
- While the pie is baking, prep the pecan topping for your pie: Microwave the corn syrup for about 20 – 30 seconds so it is more liquid. In a small bowl, toss your whole pecans gently in with the corn syrup, until it is evenly and lightly coated. Then add in the small amount of granulated sugar. Once your pecan pie is finished baking, place the whole pecans on top in a spiral starting with the center.
- Once the glazed pecans are arranged, flash bake in the oven for just 5-10 minutes to lightly caramelize.
- Let the pie cool completely, or it’s better when is fresh and warm! Top with either whipped cream or serve with a scoop of ice cream for a delicious treat.
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