Chocolate Pecan Pie
Change up your average pecan pie this holiday season with our two secret ingredients: Bourbon whiskey and chocolate pie crust!
Chocolate Pie Crust:
- 1 1/4 C. all-purpose flour
- 1/4 C. cocoa powder
- 1/4 tsp. Clabber Girl Baking Powder
- 1 Tbsp. granulated sugar
- 1/4 tsp. kosher salt
- 10 Tbsp. butter, cold and cut into bits
- 3-4 Tbsp. ice water, as needed
- 1/4 C. Clabber Girl Corn Starch
- 1/4 C. bourbon
- 3 lg. eggs
- 1/2 C. light corn syrup
- 3/4 C. packed brown sugar
- 1/2 C. unsalted butter, melted and cooled
- 1 C. chopped pecans
- 1-1 1/2 C. pecan halves
Preheat the oven to 350° F.
Place flour, cocoa powder, baking powder, sugar and salt in the bowl of a food processor and process for a few seconds to combine.
Add the butter pieces to the flour mixture and process until the mixture resembles coarse meal, about 10 seconds.
Add the ice water in a slow steady steam, pouring it through the feed tube with the machine running, just until the dough holds together.
Gather up the dough and form into a disc, wrap in plastic wrap and refrigerate until chilled but not hard, 1-2 hours.
On a lightly floured work surface, roll out the dough into a 1/8 inch thick round (rolling pin). Transfer to a 9-inch pie dish, trimming the excess dough 10 a half inch from rim, tuck in edges to make crust. Set in fridge until needed.
Whisk together the bourbon and cornstarch, whisk in the eggs, corn syrup, brown sugar, and melted butter.
Remove chocolate pie crust from the oven and sprinkle bottom with chopped pecans, pour filling mixture over the pecans. Arrange the pecan halves over the entire top of the pie. Bake in a 350° F oven for 45-55 minutes or until pie is bubbling and slightly puffed on top. Let pie cool before serving.