Pour into the chilled pastry shell and place the pan on a baking sheet. To make the filling, in a bowl, stir together the sugar, corn syrup, melted butter, eggs, bourbon, orange zest, vanilla, salt, pecan halves and chopped pecans. Add the egg, 1/4 cup cold water, bourbon and vinegar. Position a rack in the lower third of an oven and preheat to 325☏. Add the cold butter and, using a pastry cutter, work the butter into the dry ingredients until the mixture resembles tiny pebbles. Slice the pie into wedges and top with the whipped cream.Ĭombine the flour and salt in a bowl. Allow to cool for 2 hours or up to overnight.īefore serving, make the whipped cream by combining the heavy cream, powdered sugar and bourbon in a large bowl and whisking until soft peaks form. Remove the foil and bake until set, being careful not to burn the crust, another 20 to 30 minutes. While the crust is baking, prepare the filling. Sprinkle evenly into the baking dish, and press into the bottom. Add the cold butter, and rub in with your fingers until it resembles bread crumbs. Lightly cover the crust with foil so it does not burn.īake for 50 minutes. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Combine the dry ingredients in a large mixing bowl, and whisk until combined. Pour the pecans in the bottom of the unbaked pie shell.
Go around the pie plate, pinching and tucking the dough to make a clean edge. Gently press the dough against the corner of the plate. With a spatula, lift the dough carefully from the surface of the counter into the pie plate. Roll out the dough on a lightly floured surface to fit a 9-inch deep-dish pie plate. Carefully slide the tart pan bottom onto a serving plate.Mix together the granulated sugar, corn syrup, butter, bourbon, brown sugar, vanilla, salt and eggs in a bowl. Transfer to a wire rack, let cool for 10 minutes then remove the pan sides and let cool completely. Pour the filling into the prepared tart shell.īake until a knife inserted near the center comes out clean, 45 to 50 minutes. Step 2 Prick the sides and bottom of the pie shell. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended. Transfer to a wire rack, let cool for 10 minutes then remove the pan sides and let cool completely. Preparation Step 1 Preheat oven to 375 degrees.
Bake until a knife inserted near the center comes out clean, 45 to 50 minutes. Add the molasses, butter and bourbon and beat until thoroughly combined. Pour the filling into the prepared tart shell. To make the filling, in a bowl, using an electric mixer on medium speed, beat together the eggs, sugar, salt and cinnamon until smooth. Press the pastry gently into the bottom and sides of the pan, then roll the pin across the top of the pan, trimming off the excess dough. Roll the round loosely around the pin, then carefully unroll it over the top of a 9-inch (23-cm) tart pan with a removable bottom, allowing the excess to drape over the sides. On a lightly floured work surface, roll out the dough into a round 12 inches (30 cm) in diameter and 1/8 inch (3 mm) thick. Shape the dough into a disk 3/4 inch (2 cm) thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight. The dough will appear rather loose but should hold together when pressed between your fingers. Sprinkle the ice water over the surface and pulse 7 more times. Pulse 10 times, or until the mixture resembles coarse meal. Cut the butter into 8 pieces and distribute the pieces evenly over the flour. To make the pastry, in a food processor, combine the flour and salt and pulse briefly to blend. 2 tablespoons good bourbon (Garten recommends Maker's Mark) 1 teaspoon pure vanilla extract. 1 cups semisweet chocolate chips (Garten recommends Nestl) cup light brown sugar, lightly packed. (1 stick) (4 oz./125 g) chilled unsalted butter 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled. A shot of bourbon is added for good measure.ġ 1/2 cups (7 1/2 oz./235 g) all-purpose flourĨ Tbs. Here it is transformed into a buttery tart that requires less sugar than the original but preserves the crisp top layer of nuts. Gooey and sticky sweet, pecan pie is the quintessential Southern dessert. Make the filling: Whisk together brown sugar and flour in a 2- or 4-cup liquid measuring cup with a spout (or similar spouted container).
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