Ah, Mardi Gras. Time to mix alcohol, fat and sugar.  I present, the pie of my dreams…

I found the recipe on Kentucky Derby Party and it seems to be from a fancy chef, so I gave it a whirl and it was very good! I especially like that he has you blind bake the crust (most pecan pie recipes tell you not to). Here are the proportions I used (you can check the link for directions).

  • 4 eggs
  • 7 oz brown sugar
  • 5 oz corn syrup
  • 1  oz molasses (I switched this from half corn syrup and half molasses because I had some serious blackstrap molasses on hand)
  • 1/2 t salt
  • 1/2  t vanilla
  • 3 oz  quality Bourbon (I used Elijah Craig)
  • 4 oz melted butter
  • 2 C pecan pieces (at least)
  • 1 C chocolate chips (I think this was a little much for me. Next time I’ll do 1/2 a cup.)
  • 4 oz half and half (I’ve NEVER heard of this in a pecan pie, but yum anyway!)

I think one thing that really helped is that I melted my butter in a pan on the stove with the brown sugar and it was truly a silky pie, no grainy texture at all.

Also, I was using a 10″ pie plate and wanted a really nutty pie, so I loaded it with the nuts then only used as much sugar mix as the pie could hold, so I have some left over in the fridge for some special food love time later. (Need to remember to cook it since it has eggs.)

I did make a small mistake, but people didn’t seem to mind.  I wanted to make sure I had enough dough because I really like crust and my recipe makes it a little thin, so I made 1.5 times the recipe for a single crust.  But somehow I managed to actually DOUBLE the Crisco.  I only added 4 of the 6 tablespoons of water and stil, the dough seemed pretty damned wet.  “Oh, well,” I thought, “we must have some high humidity today.”  Then, when I was checking to see if the pie was done I noticed something odd.  The crust was boiling.  I have no other word for it, except maybe simmering.  There were tiny little bubbles bubbling up out of the crust.   “Oh, this isn’t right,” I then thought.  You know what happened?  Super flaky crust.  Sure, a piece of this pie may have one billion calories but it turned out pretty all right.

4 eggss
7 oz Brown sugar
3 oz corn syrup
3  oz molasses
1/2 t salt
1/2  t vanilla
3 oz  quality Bourbon
4 oz melted butter
2 C Pecan pieces
1 C Chocolate chips
4 oz cream or half and half

Persue some more food like this:

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3 Responses to Bourbon Chocolate Pecan Pie

  1. Arngelo says:

    First off, great minds TOTALLY think alike! I’ve been watching evoryene’s Project 365 on FB and I’ve just been waiting patiently for my birthday to come around so I can document Year 26 of My Life. lol. It’s so funny that you’re doing that too. Although, you’re getting a headstart on me since I still have to wait until May…boo on that. lol. Second, I LOVE LOVE LOVE (cannot say LOVE enough here) LOVE LOVE LOVE your mom’s little notes in the church bulletin. Cutest and sweetest thing ever and I hope I grow up to be a mom like her. She’s fabulous. And don’t worry, you don’t have to tell her, it’s obvious she already knows it. lol! ;) Love ya Ash!Regina

  2. looks awesome! i like the addition of the molasses… mmmmm!

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