Bourbon and Chocolate Pecan Pie
1 c all-purpose flour, plus more for dusting
1/4 c finely ground pecans
1 Tbsp sugar
1 stick unsalted butter, cold and cut into small chunks
2 Tbsp ice water, plus more if needed
1/2 stick unsalted butter
2 oz unsweetened baking chocolate
3 large eggs
1 c sugar
3/4 c dark corn syrup or sugar cane syrup (such as Steen's)
1/2 tsp pure vanilla extract
3 Tbsp bourbon
1/4 tsp salt
1 1/2 c pecan halves
To make the pie pastry: Combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or 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 (this may take a little practice) 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. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees F.
To make the filling: Melt the butter and chocolate 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 syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them.
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 the rack and cool completely before cutting.
39g Fat (15g Saturated fat, 115mg Cholesterol.) 85mg Sodium. 63g Carbohydrates (4g Fiber, 48g Total sugar.) 7g Protein.
Lower Fat: Use a low fat butter spread such as Smart Balance Light, and reduce to ½ stick in the pastry portion. Substitute 6 Tbsp unsweetened cocoa powder for baking chocolate and ¾ cup liquid egg whites for whole eggs. 430 Calories. 18g Fat (2g Saturated fat, 0mg Cholesterol.) 95mg Sodium. 63g Carbohydrates (5g Fiber, 48g Total sugar.) 7g Protein. Note: pecans are the primary fat-source in this recipe. Reducing fat any further would change the integrity of dish.
Lower Carbohydrate: Substitute 1 cup of apple sauce for the 1 cup of sugar in the filling portion and 3 Tbsp of zero-calorie stevia or monk fruit liquid sweetener, plus 1 tsp xanthan gum for the cane syrup. 450 Calories. 39g Fat (15g Saturated fat, 115mg Cholesterol.) 85mg Sodium. 21g Carbohydrates (5g Fiber, 6g Total sugar.) 7g Protein. To reduce carbohydrates further, consider using a keto pie crust, but understand it will double calories and fats.
Lower Sodium: Omitting salt does not significantly change sodium content in this recipe.
Dairy-free: Use dairy-free butter or margarine. 610 Calories. 37g Fat (8g Saturated fat, 70mg Cholesterol.) 200mg Sodium. 63g
Carbohydrates (4g Fiber, 48g Total sugar.) 7g Protein.
Gluten-free: Use gluten-free flour. 650 Calories. 39g Fat (15g Saturated fat, 115mg Cholesterol.) 85mg Sodium. 69g Carbohydrates (4g Fiber, 47g Total sugar.) 7g P