Kentucky Pecan Pie2014-11-20
- Yield : 1 9" single crust pie
- Servings : 10-12
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 2:0 h
A pecan pie with a hint of bourbon and a semi-sweet chocolate ganache bottom highlights the toasted pecans suspended in the creamy filling.
- 1 cup semi sweet chocolate chips
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 cup heavy cream, divided
- 1/2 cup all purpose flour
- 1/4 cup bourbon
- 1 cup pecan pieces, toasted
- 1 prepared 9" pie crust, unbaked
- Garnish: Toasted whole pecans, whipped cream
Preheat oven to 350 degrees. Ganache: Melt together chocolate chips and 1/4 cup heavy whipping cream in a medium saucepan over low heat. Cool.
Pour cooled ganache into pie crust. Set in freezer until needed.
In the bowl of a stand mixer using the paddle attachment, beat together butter, granulated sugar, and brown sugar until fluffy.
Beat in egg, and heavy cream.
Stir in flour. Then add bourbon, and mix again.
Add pecan pieces. Stir slowly to combine, but not break up nuts too much.
Remove crust from freezer. Top with pecan filling. Smooth.
Add a rim of whole pecans around outer perimeter of pie.
Bake on lower shelf in preheated oven for 45 minutes, or until pie is slightly puffed. There should be no jiggling whatsoever.
If crust appears to be browning too quickly, cover edges with pieces of aluminum foil.
NOTE: Again, pie filling should not jiggle. Less expensive bourbon is better for baking; strong flavor comes through better.
Chill to set ganache, about 2 hours.
Serve with whipped cream.
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