National Pecan Pie Day
Today is National Pecan Pie Day! Culinary Director & Executive Chef Nicholas Walker created a delicious Chocolate Bourbon Pecan Pie. Let us know if you try it out and tag us on social media! Facebook, Twitter, and Instagram: @CobbGalleria
1 cup all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup Karo Syrup
1/2 Vanilla Bean (Seeded)
3 tablespoons bourbon
1/4 teaspoon salt
11/2 cups pecan pieces (roasted)
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim.
Preheat the oven to 350 degrees F.
To make the filling: melt the butter in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the pecans, syrup, vanilla, bourbon, salt, chocolate chips and the melted butter until well blended.
Pour mixture into pie shell. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you’re good to go. Transfer the pie to rack and cool completely before cutting.