Serves: 10-12
Prep time: 40 minutes
Rest time: 20 minutes
Cook time: 45 minutes
1/2 batch of pastry crust
150 g (5.3 oz) pecan halves
15 g (1 tbsp) unsalted butter
1 cup light brown sugar, packed
3/4 cup golden syrup (or dark brown corn syrup)
Pinch of salt (or 1/4 tsp if using the corn syrup)
3 tbsp flour (or GF alternative)
1.5 tbsp molasses
1 tsp apple cider vinegar
1 tsp vanilla
30 g (1 oz) bittersweet dark chocolate
30-40 ml (2 tbsp) bourbon
2 large eggs
1 large egg white
Whipping cream (optional)
Pecan pie begs for bourbon and this recipe delivers. Adding a bit of dark chocolate helps round out the sweet caramelisation of the pastry crust and filling. I adapted my Nana's recipe with Smitten Kitchen's recipe to concoct this stunning masterpiece.
The pastry crust is crisp and caramel-y from the butter which offsets the smooth and dark sugary filling and the toasted crunch from the pecans. This is a sweet pie, let there be no mistake. It is a rich delight and a beautiful take on an American tradition. I especially love that this adapted recipe has golden syrup vs. dark corn syrup (however, use whichever you have available).
Ingredients:
1/2 batch of pastry crust
Ingredients:
1/2 batch of pastry crust
150 g (5.3 oz) pecan halves
15 g (1 tbsp) unsalted butter
1 cup light brown sugar, packed
3/4 cup golden syrup (or dark brown corn syrup)
Pinch of salt (or 1/4 tsp if using the corn syrup)
3 tbsp flour (or GF alternative)
1.5 tbsp molasses
1 tsp apple cider vinegar
1 tsp vanilla
30 g (1 oz) bittersweet dark chocolate
30-40 ml (2 tbsp) bourbon
2 large eggs
1 large egg white
Whipping cream (optional)
Directions:
1. Prepare the pastry dough ahead of time.
Directions:
1. Prepare the pastry dough ahead of time.
2. Preheat the oven to 204 C / 400 F. Lay pecans out on a baking tray and toast in the oven for 10-12 minutes, then set aside to cool.
3. Decrease the oven temperature to 177 C / 350 F.
4. In a medium saucepan, add the butter, brown sugar, golden syrup, and salt. Bring the mixture to a simmer, stirring frequently (2 minutes).
5. Pour the warm sugar mix into a bowl and immediately mix in the flour, molasses, vinegar, and vanilla. Set aside to cool (5-10 minutes).
6. Meanwhile prepare a pie pan with the dough and place in the freezer.
7. Carefully melt the chocolate in the microwave or in a double boiler by filling a small pot of water and setting a heat-proof bowl on top, ensuring the water does not touch the bottom of the bowl. Add the chocolate to the bowl and bring the water to a boil. Stir the chocolate with a whisk or spatula until melted and then carefully remove from heat.
8. Whilst the chocolate is still liquid, drizzle it over the base of the chilled pie dough and place the pie pan back in the freezer.
9. Once the sugar mixture has cooled, stir in the bourbon, and then whisk the eggs and egg white in, one at a time, until well combined.
10. Gently fold in the pecans to the sugar mixture.
11. Pour the pie filling into the chilled pie pan and bake 45 minutes or until it has set (no longer jiggles).
12. Let the pie cool completely and keep chilled.
13. Serve topped with whipped whipping cream (optional).
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