I’m not typically a pie for dessert type of person, so when I do get down with the rolling pin and pie crust thing, it’s usually because I’ve found something pretty special to motivate me. In this case it was a dark chocolate crust, a semi sweet black bottom, and some bourbon, spiffing up a pecan pie in all the right ways. I love the colors and textures in this pie…the pecans get super crisped, and the filling is the silkiest pecan pie filling I’ve ever had. The little bit of bourbon lingers in every bite, and that chocolate crust just adds drama.
The crust is a showstopper all by itself, and it proved no more difficult to make than a regular crust, just a little messier is all. I think it adds a fun touch.
The black bottom is a layer of semi sweet chocolate chips. I expected them to create an even layer of chocolate at the bottom of the pie, but they ended up migrating here and there during the cooking…no worries though, it all gets mixed up in your mouth eventually anyway :)
The pecans do cost a bit, and you need almost 10 oz for this pie. If you want to decorate the top with the halves, they are the priciest of all. You could, i guess, use chopped nuts and skip the arranging, but it won’t be nearly as good looking.
- 1 cup flour
- 2 Tbsp sugar
- 2 Tbsp unsweetened cocoa
- 1/4 tsp salt
- 2 1/2 Tbsp shortening
- 2 Tbsp cold butter
- ice water
- 1/4 cup bourbon
- 1/4 cup cornstarch
- 3 eggs
- 1/2 cup light corn syrup
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted and slightly cooled
- approximately 10 oz pecan halves
- about 6 oz or a good cup of semi sweet chocolate chips
- Set oven to 350F
- First make the crust. Put the flour, sugar, cocoa and salt in the bowl of a food processor. Pulse a few times to combine.
- Break up the shortening and butter into smaller pieces and drop into the bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are well distributed.
- While the machine is running, drizzle in the ice water, and stop just when the dough comes together. Stop the machine and feel the dough, if it comes together when pressed between your fingers, it's ready.
- Turn the dough out on a lightly floured surface and bring together with your hands into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
- Roll the dough out on a floured (in this case I used more cocoa) surface. Fit the dough into your 9" pie pan and trim the edges. Put the crust back in the refrigerator while you prepare the filling.
- For the filling, whisk together the bourbon and the cornstarch in a mixing bowl. Whisk in the eggs, and then the corn syrup and sugar.
- Chop enough of the pecans to make 1 cup.
- Stir in the melted butter and the chopped pecans.
- Take the pie crust out of the fridge and cover the bottom with the chocolate chips.
- Pour the filling over the chips. Arrange the remaining pecan halves over the entire top of the pie.
- Bake for about an hour until bubbling and puffed on top. TIP: I usually lay a piece of foil loosely over the top to prevent too much browning...I think the pecans look better when they aren't dark brown. Let the pie cool on a rack before cutting.
I don’t promise it will cut neatly and cleanly, in fact you’ll end up with lots of deep chocolate crumbs, shards of crisp pecans, and sticky filling everywhere…but I DO promise it will be fabulously delicious.
And I highly recommend a scoop of vanilla bean ice cream or whipped cream to go along with it, and I’m really kicking myself for not photographing it that way.
If you love pie, check out last Sunday’s post, PIE TALK!