Bourbon Pecan Pie with Bittersweet Chocolate Crust
It's the grownup pie in the holiday line-up, the one that tastes equally delicious with a glass of bourbon in the evening as it does with a cup of coffee in the morning
There is something about pecan pie that is really special. It's the grownup pie in the holiday line-up, the one that tastes equally delicious with a glass of bourbon in the evening as it does with a cup of coffee in the morning. Give the kids the pumpkin and apple and cranberry-pear pies and keep this one for the grownups.
I don't think classic pecan pie needs much improvement, but this year I wanted to try a chocolate crust. – a barely sweetened, rich chocolate crust. Chocolate and pecans are a classic pairing. I added the crunchy demarra sugar to give a little holiday sparkle.
Working with a chocolate crust can be challenging if you don't follow a few basic tips: do not over mix the butter into the dough and keep it cold. I properly rested my dough for 45 minutes in the refrigerator and after I rolled it out and fitted my pie pan, I popped it back into the refrigerator while making my filling.
I used Old Camp Whiskey this time around and it was very smooth. My husband says the bottle was full when I started, but that's not true! (He's just trying to blame some one for it being empty). All I have to say about Old Camp is that: if it's good enough for Elon Musk, it's good enough.