Guys, tomorrow is Thanksgiving Day. I’m really glad I found your blog. Idea is to prevent the pie’s contact with air so that it lasts long. Have a wonderful Thanksgiving! If you are looking for a delicious and easy pecan pie recipe, or a pecan pie without corn syrup, you are in luck! In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Store leftovers in the refrigerator. Except I’ve always thought it might be the egg in it that dries a bit to help hold the shape, especially the nice fluted edges. Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Take your pie shell out of the fridge and pour the pecans/chocolate into the center. When you are ready to bake, just assemble everything and pop it in the oven. It makes it moist, sweet, and flavorful. When you want to serve, heat it in the oven at 325F until completely warmed through. Finally success, it really does work like magic. For freezing the pies you can either wrap the entire pie with a plastic wrap or you can wrap each pie slice with plastic wrap or aluminum foil. I don’t know. Yes to pie for breakfast, lunch and dessert! In case you want to bake the entire pie one day in advance then bake as per the instructions and then allow it to cool down completely at room temperature. If you think the pie will be around for longer than 3 days, I would refrigerate. On a lightly floured work surface, roll out the dough into a 12- or 13-inch round. Check out this chocolate bourbon pecan pie. In the bowl of a food processor, pulse the flour, sugar and salt together. I have a couple of Emile Henry pie plates (similar to this one) with clay bottoms, and the crust always turns out nice and crispy. Hope you had a wonderful Thanksgiving! Regarding chopping, a rough chop is great. Or mixing by hand? Is it subtle? Pecan Pie is traditionally made with Corn syrup and you might be thinking that you’ll probably ruin the dish by skipping corn syrup. (See video for visual). Omnivore. A dollop of salted whipped cream, for me, is essential. Stir in 1 cup pecans. How do you blind bake when laziness is not an option, as for chocolate, lemon or banana cream pies? Its job is to make sure that everyone and everything in the pie stays together. It’ll be done in an hour. Place it in the refrigerator. When it comes to making pie, I have two major criteria: it must be amazingly delicious it must be… Read More You feel hopeful. Divide dough between two clean tea towels. Once it has cooled down completely cut out slices using a serrated paring knife. Wonderful to hear this Michelle! I would either cut it back to 2 tablespoons or omit it altogether and up the vanilla. I tried it as rolls the other day and they were just as great. While this step might seem a little silly as the pie is going to be baked anyway, toasting the nuts adds a lot of depth and character to the pie. Well, no. Have you tried my Maple Glazed Pumpkin blondies or my Salted Caramel Apple Maple Muffins or my  Pumpkin Spice Cupcakes with Maple Buttercream Frosting. This chocolate pecan pie is going to be the star of your holiday dessert table this season! Chill the dough in the freezer until firm, at least 30 minutes. Fold in the pecans and chocolate chips. Thanks for a great recipe! You feel the excitement every day. Adapted from a favorite David Lebovitz recipe. I generally use my. Not runny. Well, in my home, I don't think there will ever be any leftovers. If desired, cover the edges of the pie … Cool on a wire rack. Like many Southern recipes, this one gets added warmth and flavor from a splash of bourbon, but of course, you can always substitute water. I know you are dying to taste it. Place it in the refrigerator. You know, I cut the first slice and had it all by myself. Bake at 350° for 50-60 minutes or until set. I substitute maple syrup for the corn syrup because corn syrup … But, yes, the texture won't be the same. Prep your crust ahead of time: Use a pre-made store bought crust, or prep a homemade one in advance to make this recipe super easy! ; Invest in good ingredients: Pecan pie only requires a few ingredients, so splurge on the good butter, high quality pecans, great chocolate, and, of course, Karo® Light Corn Syrup. The problem is that more and more modern bakers are looking for an unrefined substitution for the corn syrup. Pour your dark, chocolaty, Chocolate Bourbon Pecan Pie filling into the unbaked pie crust. I added a layer of melted very dark chocolate on the bottom of the shell. I was drooling over it since the moment I made it. Transfer it to a greased deep-dish 9-inch pie dish. Tightly wrap this in a plastic wrap or aluminum foil and it will stay in the refrigerator for 24 hours. Design by Purr | Support by Foodie Digital. Use a fork to pierce a few sets of holes in the crust. Chocolate Bourbon Pecan Pie Filling. You can wrap everything together. 🙂. Dump half of the crumbly dough mixture into the center of each. Lower the temperature to 320F or 160C and bake for additional 30-minutes. I tried making the crust twice and both times the crust came out too moist. It took me 10-minutes (tented with an aluminum foil) to get it ready. 🙂 🙂 🙂. In this recipe, you don’t need a stand mixer or a handheld mixer. I'm gearing up for Thanksgiving pie season and have been tossing around some ideas as to which recipes to post on the blog. Weekend baking: Tartine’s buttermilk scones, ora, On old favorite: one-bowl, orange-ricotta pound ca, If you’ve made your way through your stash of ho, There are few things a spicy, garlicky, crispy cap, If you are under the impression you have to spend, flaky sea salt, such as maldon, if you have it, kosher or other salt if you don’t. She actually came back saying again she doesn’t do anything. Transfer the pie crust into the pie dish. That towel is genius. It sounds as though you might just need to use a little bit more flour. I made this yesterday to celebrate with my family and just ate a piece for breakfast. I am a professional Dietician and Nutritionist and also the cook, writer, stylist, and photographer behind Recipe Magik. If you wish to store it for a longer time then you'll need to freeze this. The bourbon taste is definitely noticeable. Transfer it to a 9-inch pie plate or pan. When you are ready to bake, just assemble everything and pop it in the oven. Press it down and tuck the edges. Not a powder! Thanks for the pecan pie recipe. The Chocolate Bourbon Pecan Pie filling will be thick. Please read my disclosure policy. A mother of twins looking to make life pretty through little things. For the pecan pie: toast the pecans till lightly golden and fragrant. ... whisk the eggs and brown sugar together. Super easy! Add the butter, vanilla, and bourbon (if using), and whisk to combine. Cut the butter into small pieces, then add to the food processor. Is this common? 5. I do not blind bake it, but I do stick in the freezer for at least 30 minutes before baking. You can store this for up to 2-months. It will keep 2-3 days if well covered in the fridge. But, yes, the texture won’t be the same. xo. When I looked up online, I saw people are sharing Thanksgiving wishes. Chocolate Bourbon Pecan Pie – one of the most decadent desserts that you’ll ever have! After all, a pie without the fluted edges doesn’t look good at all. This was my first time making pie crust and I had to do it by hand since I don’t have a food processor. Spread chocolate chips over bottom of crust. Chocolate Bourbon pecan pie should be allowed to cool down completely at room temperature before you keep it in the refrigerator. I added 1 cup of dark chocolate chunks. The cooler your pie the sharper pieces you'll be able to cut. But, don’t add pecan nuts. (adsbygoogle = window.adsbygoogle || []).push({}); Chocolate Bourbon Pecan Pie is a decadent dessert that is great for the holidays. If you have a homemade pie dough, then roll it out on a floured surface, wrap it on your rolling pin and then transfer it onto your prepared pie dish. So, while making this recipe, I quickly made an Instagram reel and I poured my heart out in the caption section. So curious! After 30-minutes tent the pie dish with aluminum foil or parchment paper. Well, you got to wait for a little more time. Chocolate Bourbon Pecan Pie without Corn Syrup One reason that this pie is a little less sweet than the classic … Well, to make Chocolate Bourbon Pecan Pie ahead of time, you can either prepare the pie crust ahead and store it in the refrigerator tightly wrapped with a plastic wrap for up to 5 days. Slowly pour sugar mixture into … I have been making them since early August. Homemade or Store-bought Unbaked Deep-Dish Pie crust. If you want to make a double batch of pie dough, follow this recipe (also included below this recipe). But, just an hour. Looking for a twist on pecan pie without corn syrup? I had to opt for a store bought crust in the end. My two questions are: I made the Doug, but doesn’t seem enough for a 9.5 inch pie dish? I know, I know, I know! Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick (1-second) pulses. Most pecan pies are traditionally made with corn syrup, but my pecan pie is made with butter – … After the first 30-minutes, cover your pie with parchment paper or aluminum foil. I know, I know, I know! organic sugar, eggs, gluten free pie shell, sorghum syrup, bourbon and 5 more Chocolate Pecan Pie The Seasoned Mom flour, sugar, bourbon, large eggs, chopped pecans, whipped cream and … Keywords: bourbon, pecan, pie, no, corn, syrup, Tag @alexandracooks on Instagram and hashtag it #alexandracooks. So happy to hear this Merillat!! You look at it in the eye and you don’t know whether you should be happy or sad! Stay connected. Let me know if there is anything else! This Chocolate-Bourbon Pecan Pie … Well, it’s these cute reactions which are my reasons to bake more often than ever. This chocolate bourbon pecan pie is inspired by that fall pie from Cracker Barrel, but is a slightly less sweet version of the Southern classic. If you have a store-bought pie crust then grease your pie dish with cooking spray or brush vegetable oil. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. And, so I thought, let me welcome my imaginative, and fictitious “Thanksgiving shaped human” knocking on my door with my homemade Chocolate Bourbon Pecan Pie. So, now you have your rich, chocolaty, nutty chocolate pecan pie filling. Nice, yeah, I like to chop my pecans on the finer side mostly to make eating easier. And bake this at 320F OR 160C for an additional 30-minutes. We’re sweetening pecan pie with maple syrup rather than corn syrup and adding some chocolate chips to the mix! Covering the pie will ensure your pie is not too browned on the top. In a medium bowl, whisk together eggs, brown sugar, honey, vanilla, salt, butter and bourbon. Now is the time when you pour your chocolate bourbon pecan pie filling into the unbaked pie crust. Thank you so much for the recipe! If you are making this recipe, then please leave a rating below. Trim dough that hangs over by a lot — leave at least an inch over hanging; you may not need to trim everywhere. Now wrap it tightly with a plastic wrap or an aluminum wrap. I made this recipe this week. Hi Shannon! Talking about Pecan Pie have you seen my Super Fudgy Pecan Pie Brownies. Your email address will not be published. Any tips for making this without a food processor? *This double chocolate pecan pie recipe originally published on November 21, 2016. 3. I use it for this apple galette, this butternut squash pie, and the below Bourbon pecan pie, also a David Lebovitz recipe. Now add the pecan topping in concentric circles. You can also prepare the filling in advance. The dough definitely should be enough for one 9- or 1o-inch pie plate with some nice trimmings, too. That’s so interesting! We love it….I make it all the time. I was never much of a pecan pie fan until I made this pie. Begin checking it at the 40 minute mark, but it may take 45 to 50 minutes (I find 50 minutes to be about right) to reach that point of doneness. Pecan Pie is traditionally made with Corn syrup and you might be thinking that you’ll probably ruin the dish by skipping corn syrup. First, why do we use Corn Syrup in Pecan Pie? Roll the dough on a lightly floured surface until it’s 12- to 13-inches in diameter. How to Make Pecan Pie Without Corn Syrup. In case you want to bake the entire pie one day in advance then bake as per the instructions and then allow it to cool down completely at room temperature. My husband LOVED this. Required fields are marked *. I thought it was about time it was updated. It should still jiggle a little. To reheat the pie always thaw it in the refrigerator overnight and then warm it in the oven at 275F for 20-minutes. This step is a game-changer. Press it down and tuck the edges. UPDATE: This pie has become a Thanksgiving staple. Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. This recipe yields two rounds and it definitely can be halved, though I suggest making the full recipe because it’s so nice to have on hand. Lay two clean tea towels on a work surface. This dough recipe is adapted from a David Lebovitz recipe, and it employs a tea towel-technique for shaping I learned from a French woman years ago. the voice and the thought behind this website. It is rich, gooey, and so, so good. Take your time, look around my blog, enjoy the ambiance, and most importantly try these delectable recipes! My oven is already preheated and there is an excitement about how this pie would turn out to be. If you are a new reader of my blog, then check out my Thanksgiving recipes. I love the taste and texture of Pure Maple syrup. Wasn’t that one of the most incredible recipes you’ve seen for a long time? yes! *You can use any homemade or store-bought 9-inch pie crust. Spread them even. There are so many untold stories that go on in my mind, that I share with no one but only with you guys here on my blog. A few years ago I mentioned having tried every method out there, with no reliable success. Well, this one is just that and more of Dark Chocolate! Pour into crust; sprinkle with remaining pecans. Keywords: foolproof, pastry, butter, food processor, easy. But this recipe deals with the excess sugar by adding generous doses of salt and bourbon. Are you using a food processor? You are terrific. My question is, can you taste the bourbon in the pecan pie? Well, you gotta welcome whatever comes your way. My friend replied, “my mom doesn’t understand all that fuss, she doesn’t do anything and they turn out beautiful.” I insisted she ask for more detail as in doing nothing doesn’t work. 🙂. You might experience freezer burn. You might experience freezer burn. Bake your Chocolate Bourbon Pecan Pie at 350F or 180C for 30-minutes. Pecan pie has long been one of my ultimate favorite foods. This bourbon pecan pie is made without corn syrup, and is sweetened with honey and molasses for a deliciously flavor-packed dessert. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. You can store this for up to 2-months. Use your forefinger and thumb to flute the edges. Your email address will not be published. Don’t keep it at room temperature for more than 2 hours unless you are eating it. Just like pumpkin, pecan pie needs to jiggle slightly when removed from the oven. You bake it at a high temperature of 350F for the first 30-minutes. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. Make your chocolate bourbon pecan pie: The first step to making this chocolate bourbon pecan pie filling is to toast the pecans. You don't have to use a stand mixer or handheld mixer for this step. My husband saw me going at it and he was like – “wait, you are having it all alone? EASY PECAN PIE RECIPE . What about just cutting in halves? 🙂, I wish I could explain this feeling. I find I never have leftover pie for more than 3 days or so, and it keeps fine at room temp. This will make your Pie look delicious. Unwrap the towel and use your hands to pack and pat the disk together. And, then whisper good luck to your pie and pop it in the oven at 350F. Thank you! Add the butter and pulse 10 times (about). A slight jiggle in the center actually helps gives that perfect texture when the pie … First, why do we use Corn Syrup in Pecan Pie? I don’t blind-bake the crust because I never find it to be worth the effort. Awww, thanks so much This means the world. Your reality cooking has been a pleasure . Hi Marilyn! Totally drool-worthy! This homemade gluten free Maple Bourbon Pecan Pie recipe is prepared without corn syrup. Details below: First pulse the flour, sugar and salt together. Finally, moving on to the step which we are all excited about. During this time the pie base gets ready and the pie firms up and holds its shape. I’ve written the pie dough as a single recipe should you only want to make a single pie. . Maybe distract yourself with a Quick Thanksgiving side dish recipe by then. But, I have been waiting for Thanksgiving for a long long time. How far in advance can I make it? Pour the chocolate bourbon mix into the crust. It’s just baking at 350F for blah blah time right. However, the crust was a big fail. So good. Wonderful cocoa flavor, and is sweetened with honey or molasses your to! Or tart pan pieces — I use a wooden spatula chocolate bourbon pecan pie without corn syrup a rubber spatula well. 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