Pecan, Bourbon & Chocolate Pie
From Imbibe Magazine·View original →
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Ingredients
- CRUST:
- 11⁄3 cups all-purpose flour, plus extra for rolling out
- A good pinch of salt
- 1⁄2 cup minus 1 Tbsp. unsalted butter, diced and chilled
- 2 tbsplight brown sugar
- 1medium egg yolk
- 1 tbspice-cold water
- 1 tspcider vinegar or lemon juice
- ***
- FILLING:
- 3 cupspecans
- 13⁄4 oz. dark chocolate, plus another 1 oz. to decorate
- 4medium eggs
- Scant 2⁄3 cup dark brown sugar
- 6 tbspgolden or corn syrup
- 2 tbspbourbon
- 1 tspvanilla extract or bean paste
- 31⁄2 Tbsp. unsalted butter, melted
- 1 tsplemon juice or cider vinegar
- A good pinch of sea salt flakes
Preparation
- 1.
Start by making the crust. In a bowl, combine the flour, salt and diced butter, and cut the butter into the flour using a pastry blender or palette knife. When the butter pieces are coated in flour and about half their original size, switch to using your hands to rub the butter in, working quickly and lightly. When there are only very small flecks of butter still visible, add the sugar and mix again to combine.
- 2.
Make a well in the middle of the mixture, drop in the egg yolk, water and vinegar or lemon juice. Using the knife again, cut the wet ingredients into the dry. Then use your hands to continue mixing, but do not overwork the mixture. Turn the dough out onto the work surface, gather into a ball, flatten into a disc, cover with plastic wrap and chill for at least 1 hour until firm.