Bourbon Chocolate Pecan Pie

A real southern holiday treat is this bourbon-dark chocolate pecan pie.

Bourbon Chocolate Pecan Pie I'm so glad you picked those because we are about to make one of my favorite pies in the entire world. We’re going to make a chocolate bourbon pecan pie, all world southern classic. So we’re going to use some really good ingredients, some simple techniques and we’re going to make a really delicious pie here. Now what we’re doing first is we’re going to start with a crust and I'm going to walk you the whole process, so you can really make it at home. All right, so what we got first is a cup of flour, right. We’re going to take a cup of flour. We’re going to put it right into a food processor and this is going to be the base for our crust. Now since we’re making a chocolate bourbon pecan pie, we’re actually takes some pecans and fold it into our crust as well to really kind of hit those flavors on. All right, so we got equal parts. We got flour and ground pecans. So its cup of flour, cup of ground pecans and then, we’re also going to add two tablespoons of sugar to the crust itself. And then a pinch of salt, always really great for making a pie crust. You want to season it. And it actually helps the sugar and all those nuts and the great flavors, we’re going to add to this and come out a little butter. Then we’re going to take the top of the food processor. We’re going to put right on and we’re just going to whisk the whole thing around. All right, just until it’s completely well incorporated by all the flour and pecans, the sugar dissolve all equally mix together, all right, great. Here's the second part of this. We’re going to take a whole stick of butter, cold stick of butter. It’s very, very important, right. We’re going to chop it in small pieces. Now the crust itself, some people like to use vegetable shortening. Some people like to use butter when it comes to pie crust. I like butter, so like the flavor a little better. All right, but either way, its got to be really cold because once it starts to bake, the cold butter is going to give your pie crust lots of flake and lots of lift. All right, so we’ll take our cold chunks of butter and put it right on top. It rebuts it down one more time. Just the whole thing starts to look like wet sand. All right, it takes a second to come together. And this is what the holidays when it comes to baking, I like to use machines because it makes so efficient. You can really make a crust like two seconds flat. Now if you see to start to come together like that, all right, one, two, three, boom. We got a dough, okay. Now what we’re going to do to this, we’re also going to add these two tablespoons maybe even one tablespoon of ice cold water to this. All right, so you're going to help to keep the fat nice and cold. Again, if you got nice cold fat inside the pie crust, it’s going to get a lot of lift and a lot of flake once it bakes. All right, a little bit of cold water and that’s it, one, two, three and you’ve got a beautiful pie crust. All right, here's the deal, pie crust has to rest. So we've got a piece of plastic. We’re going to take the pie crust out of the food processor and we’re going to start right on top and we throw it in the fridge. Again, you want to keep the fat nice and cold. And you also want the dough nice and rested. That way you're going to ensure that you're going to get a nice big beautiful circle. It's not going to break up on your when you try to roll the whole thing out. So take the pie crust wrap it up, nice and tight. Keep the -- of it until we go into the fridge just like that for 30 minutes. All right, cool. A quick little clean up and let me show you what our pie crust looks like once we get it to the plate. It’s a real simple process. You roll it out to one inch wider than pipe plate enable, a little bit of flour in the surface. All right and here's the process with crimping, right. It’s a really easy technique. You want to take the index finger of one hand and you will take the index finger and the thumb of the other. And you want to kind of create like a little gap. You crimp the whole crust just like this. It’s a good for kids to get into. So you can get your little fingers inside of it. All right, we’ll crimp the whole crust all the way around. Now let's make the filling. The fillings are very simple and really rich. And this is where all the action happens. All right, so we've got a bowl here. And what we’re going to do is mix a couple of basic and simple ingredients. I've got some dark corn syrup. I got a cup of dark corn syrup and we should fold that in. Break it all out. And if you can see, all right, this is going to give a lot of texture and color. You can also use molasses for this recipe as well. Now into this, we’re going to add three eggs and drop these in. and then, we’re going to add three tablespoons each of bourbon, a nice little splash. And if you don’t like bourbon or you don’t like the alcohol, you can totally leave it out. But again, it’s a really kind of classic on the recipe. Then we’re going to add a cup of sugar to this. And we’re going to add a tablespoon of really good pure vanilla extract. All right, just like that. Okay, now we’re going to take all of this and we’re going to whisk it together. Crack the yolks and just give it one good stir, all right. Now it wouldn’t be chocolate pecan pie of course without chocolate. All right, so I've got two ounces of really good dark unsweetened chocolate and also half a stick of butter. And it’s kind of melted through here. And what we’re going to do is just take spatula and we’re just going to rake all the beautiful delicious. Look at that. Melt the chocolate right into our filling, okay. It smells delicious already. We’re going to stir one more time and that my friend is the filling for a beautiful bourbon chocolate pecan pie. Look at that. Okay, so we take some pecans. We’re going to dip right across. I've got pecan halves that have not been toasted because we’re going to bake this off in the oven. And we’re going to put right into the bottom of the pie. I'm going to take all this, dip it right in just like that, all right. And then pecans will come right up to the surface when the whole thing starts to bake. All right, perfect. Now, I've got my oven preset to 350 degrees. Let me just give it a little shake to make sure everything is nice and settled. And its going to bake for around 45 minutes or until the chocolate pecan pie is nice and fluffy on top because we’re going to have liked little kind of crunchy crust. It’s going to go right in just like that. Right in the middle on the rack and this is what the whole thing looks like when it’s done. That’s the hard part. You really have to keep your fork out of it until the whole thing start to cool down. -- we take this whole, cut it nice and slice out of it. You start the knife in the middle just like that. Pull out a beautiful slice of chocolate pecan pie. Take a look at that and beautiful. We've got some homemade whipped cream. Adds a little bit of coco on top just like that. It’s all about the chocolate. That’s what I'm talking about for the holidays. It’s a perfect dessert. It’s a chocolate bourbon pecan pie.