Monday, October 24, 2011

Three Words: Bourbon - Chocolate - Pecan

It's been awhile since I've made a pie from scratch. Ever since I rewatched Waitress with Keri Russell I've been itching to make a pie with a catchy name like, "I Hate My Husband Pie" or "Earl Murders Me Because I am Having an Affair Pie". It's actually hard to think of cool pie names that aren't negative though. I like to call this pie, "Three Shots for Pie One Shot for Me" Bourbon Chocolate Pecan Pie. I mean come one its what Julia Child would do.

Roll with it.

While my pie-naming skills may need some work, this recipe from David Lebowitz will make anyone look like a pie wizard. The crust is the hardest part of this recipe. But fear not ladies and gentleman with the help of a food processor anyone can make this pie. (NOTE: I made a little extra dough, because I like THICK crusts and I cannot lie.) You essentially throw flour, a spoonful of sugar, salt, a stick of cold butter, and cold water into a food processor and bam - pie dough is made.

The trick with the pie dough is keeping it cold enough so that the butter doesn't melt while you roll it out. After at least 30 minutes in the fridge you roll it out and place it in a pie plate. Then you refrigerate it again for at least 30 minutes (or until firm). You want the crust pretty cold when it goes in the oven, so the butter doesn't melt and your crusts look like blobs. I skimped a little on the time and you can see my crusts are a little flat (I mean RUSTIC). Seriously though, if your pie crusts fall a bit, just tell everyone you prefer the rustic aesthetic. People love that stuff.

I be up in the fridge just workin' on my chillness.

Mmm toasty.

Isn't that pumpkin just perfect for this still life.

While your pie crust is getting firm you can start on the filling. The most time consuming portion is toasting the pecans. Be sure to watch those nuts, you don't want them to burn! Make sure to toast some extras for snacking. It will go great with the shot of bourbon. For the filling you whisk together a lil bourbon (I used Bulleit Bourbon, but you don't have to go fancy as you're baking this), dark brown sugar, eggs, corn syrup, salt, and butter. Don't forget to give yourself some bourbon! Then you stir in the pecans and some bittersweet chocolate chips. You pour the filling into the pie crust and then pop it in the oven for 55 minutes or so on 375.

Bourbon, chocolate, pecans - oh my!

If you're like me and you're bringing this pie to a party or event, a long car ride is the perfect amount of time it needs to cool down. Your pie will still be warm on arrival, and everyone will thank you for your procrastination. Consider it for your Thanksgiving dinner you will be the hit of the party (or at least your pie will be).