Glenn's Bourbon Pecan Pie
Kentucky Chocolate Bourbon Pecan Pie
From The Kentucky Bourbon Cookbook with photography by Kriech-Higdon Photography
This recipe, which is adapted from a recipe by Chef Dean Fearing,3 Chef Tucker’s mentor, is known by many names, including “Twin Spires Pie” and “Thoroughbred Pie.” The pie is similar to Derby Pie, whose name is trademarked by the Kern’s Kitchen Corporation.
6 servings
All-Purpose Pastry
1½ cups all purpose flour
½ teaspoon salt
1½ cups sugar
¼ pound very cold unsalted butter, cut into pieces
2 extra-large egg yolks, lightly beaten
¼ cup ice water
Pie Filling
3 extra-large eggs
1 cup sugar
2 tablespoons butter, melted
1 cup dark corn syrup
1 teaspoon vanilla extract
¼ cup bourbon
½ cup semisweet chocolate chips
1 cup pecan halves
1 To make the all-purpose pastry: Combine the flour, salt, and sugar in a mixing bowl. Cut the butter into the flour mixture, using a pastry blender, until the mixture resembles coarse meal. With your hands, gradually add the egg yolks and ice water until a ball of dough is formed (do not overwork the dough). Wrap the dough and chill it for 30 minutes before rolling it out. When the dough is chilled, roll it on a lightly floured surface to a thickness of about 1⁄8 inch Make a circle 12 inches in diameter. Place the dough in a 10-inch pie pan and preheat the oven to 375 degrees.
2 To make the pie filling: In a mixing bowl beat the eggs, sugar, melted butter, orn syrup, vanilla, and bourbon. Strain this mixture into another bowl, using a fine mesh. Sprinkle the chocolate chips on the bottom of the unbaked piecrust, and cover with the pecans. Pour the filling on top of the chocolate and pecans. Bake for 35 to 40 minutes. The pie is done when a knife inserted 2 inches from the side comes out clean. Cool the pie for at least 30 minutes before serving.
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