Chocolate Pecan Pie with Bourbon

 

Chocolate Pecan Pie with Bourbon

This delightful, nutty, luxurious, aromatic treat is essential for Derby Day — or the highlight of your upcoming Thanksgiving feast. 

In certain circles, this bourbon-chocolate pecan pie might be referred to as "Kentucky Derby pie" — a favorite recipe for Derby celebrations, created just outside Louisville. This decadent, flavorful chocolate pecan pie will surely be a hit at any potluck or holiday celebration. 

The crust made entirely of butter is easy to prepare in the food processor, while bittersweet chocolate and caramel-flavored bourbon enhance the richness of the typically very sweet filling. Here, we present a detailed chocolate pecan pie recipe from pastry chef and cookbook writer David Lebovitz. 

Commonly Asked Questions 

What is a pie from the Kentucky Derby? 

This pie style was developed in 1954 by the Kern family, who ran the Melrose Inn restaurant in Prospect, Kentucky, near Louisville. The initial version, named after the state's renowned horse race, features a rich chocolate-and-walnut filling baked in a classic pie crust. 

The family ultimately secured a trademark, and the pie continues to be made today at Kern's Kitchen in Louisville. Bourbon isn't found in the original Kerns' recipe — the true formula is a closely guarded secret — but numerous variations feature the traditional Kentucky whiskey, frequently replacing walnuts with pecans, as Lebovitz demonstrates here. 

Does pecan pie lose its alcohol content when baked? 

Indeed, the majority of the alcohol dissipates during the pie's baking, retaining bourbon's caramel-vanilla flavors without the alcoholic sharpness. However, for individuals wanting to steer clear of alcohol completely, nonalcoholic bourbon, robust espresso, or a little bit of imitation bourbon extract can effectively mimic the deep, aromatic taste it would bring. 

Notes from the Culinary & Beverage Test Kitchen 

To achieve a more polished appearance, reserve a portion of the nuts prior to chopping and place a layer of whole pecans on top of the pie before baking. If needed, shield the pie's surface with foil near the end of baking to avoid burning the pecans. 

Prepare in advance 

To get a head start, the dough can be prepared weeks or months early and stored in the freezer; defrost in the refrigerator prior to using. The prepared pie can be kept at room temperature for a maximum of one day. Heat again at 325°F for 15 minutes prior to serving. 

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.

Asup-ayam-angkak-ala-vileens-kitchen.

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.

Braised-short-ribs-in-tomatillo-sauce.

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.

 Chocolate Pecan Pie with Bourbon Video :