Creator of John Jean Juan, Terry John Zila stopped by with a Chocolate Bourbon Pecan Pie recipe.
Try it at home!
Chocolate Bourbon Pecan Pie
1 ½ cups dark or light brown corn syrup
1 cup granulated sugar
2 tablespoons butter, melted
¼ teaspoon salt
1 teaspoon pure vanilla extract
3 tablespoons bourbon
¼ cup sour cream
1 ½ cups coarsely chopped pecans
1 cup bittersweet chocolate, chopped or 1 cup bittersweet chocolate chips
Perfect Pie Crust (recipe follows)
- Preheat oven to 350°F.
- Prepare pie crust and set aside
- Mix corn syrup, eggs, sugar, butter, salt, vanilla, bourbon and sour cream using an electric hand mixer. Stir in pecans and chopped chocolate and pour the mixture into pie crust.
- Make a foil collar and wrap around the exterior of the prepared pie. This will ensure the edges of the crust will not burn during the pie’s longer bake time.
- Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.
2¼ cups unbleached all-purpose flour, sifted
1 teaspoon salt
1 tablespoon sugar (if making crust for a dessert pie)
¾ cup shortening
1 egg yolk
1 tablespoon lemon juice
¼ cup whole milk
Pulse the flour, salt and sugar in the bowl of a food processor fitted with a metal blade. Pulse in shortening until the mixture resembles coarse cornmeal. In a mixing cup, measure milk, add egg yolk and lemon juice and blend. Pulse in the milk mixture into the flour/shortening mixture until a soft dough forms. Turn onto a work surface and knead the mixture until smooth and uniform. Place desired dough between two sheets of waxed paper and roll dough into an 11-inch round, ⅛ inch thick. Carefully peel off the top sheet of waxed paper, replace, turn dough over and carefully remove the second piece of waxed paper. Slide a hand underneath the waxed paper and place the tart pan over the dough and Repeat with the remaining dough for the top crust.