Bourbon Pecan Pie with Chocolate Ganache
Ingredients
Sweet Pastry Dough
-
1
cup
all purpose flour
-
3
tablespoons
sugar
-
¼
teaspoon
baking powder
-
⅕
teaspoon
salt
-
4
tablespoons
unsalted butter (cut into small pieces)
-
1
large
egg
Pecan Pie Filling
-
5
large
eggs
-
1
cup
light corn syrup
-
¼
cup
packed brown sugar
-
¼
cup
sugar
-
2
tablespoons
unsalted butter (melted)
-
1
tablespoon
bourbon
-
1
teaspoon
vanilla
-
½
teaspoon
salt
-
2
cups
chopped pecans
Chocolate Ganache
-
3
oz
semi sweet chocolate
-
2
oz
heavy cream
-
36
pieces
pecan halves (for decoration)
Instructions
- Prepare the sweet pastry dough by combining flour, sugar, baking powder, and salt in a food processor, then pulse to mix.
- Add cold butter pieces and pulse until mixed, then add the egg and pulse until the dough forms a ball.
- Turn the dough onto a floured surface, flatten into a disc, and refrigerate or freeze as needed.
- Roll out the pastry dough and transfer it to a pie pan, then refrigerate the crust until needed.
- Preheat the oven to 350°F.
- In a stand mixer, beat the eggs slightly, then add corn syrup, sugars, salt, melted butter, bourbon, and vanilla, mixing well.
- Stir in chopped pecans and pour the mixture into the prepared crust.
- Bake for 60 minutes, then cool on a wire rack.
- While the pie bakes, prepare the chocolate ganache by melting chocolate and heavy cream over a double boiler until smooth.
- Allow the pie to cool for 30 minutes before topping with chocolate ganache and pecan halves.
- Refrigerate for an hour to set before serving.
Nutrition Facts (estimated)
Servings
8
Calories
649
Total fat
38g
Total carbohydrates
72g
Total protein
9g
Sodium
285mg
Cholesterol
158mg
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