Chocolate Pecan Pie with Bourbon

 

Chocolate Pecan Pie with Bourbon

Walnut Pie Ingredients

Covering:

1 ¼ cups universally handy flour

2 teaspoons sugar

¼ teaspoon salt

1 stick cold unsalted margarine (4 ounces cut into pieces)

¼ cup ice water

Filling:

2 cups walnuts (around 7 ounces)

3 enormous eggs

¾ cup dim earthy colored sugar

⅔ cup light corn syrup

1 teaspoon unadulterated vanilla concentrate

2 tablespoons unsalted spread (liquefied)

3 tablespoons whiskey

½ teaspoon salt

¾ cup semisweet or mixed chocolate chips

Walnut Pie Directions

Stage 1

In a food processor, beat the flour with the sugar and salt. Add the spread and heartbeat until the blend looks like coarse dinner. Move to a bowl and mix in the ice water. Work the batter 2 or multiple times on a delicately floured surface and pat into a plate. Enclose by plastic and refrigerate for something like 30 minutes.

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Stage 2

On a daintily floured surface, carry out the batter to a 12-inch round. Squeeze the batter into a 9-inch glass pie plate. Trim the shade to 1/2 inch, overlap the edge under itself and pleat gorgeously. Refrigerate until firm.

Stage 3

Preheat the broiler to 375°. On a rimmed baking sheet, toast the walnuts for around 8 minutes, or until fragrant; coarsely slash. In a huge bowl, whisk the eggs with the earthy colored sugar, corn syrup, vanilla, liquefied margarine, whiskey and salt until mixed. Mix in the walnuts and chocolate chips until equally dispersed.

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Stage 4

Empty the filling into the pie shell. Prepare on the base rack of the broiler for around 55 minutes, or until the focal point of the pie is set. Tent the outside with foil partially through the baking time assuming that the edge is searing excessively fast. Move the pie to a rack and let cool for somewhere around 1 hour prior to serving. Cool. Partake in the Chocolate Pecan Pie with Bourbon !!!Best-cream-cheese-wonton.

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