Have a wonderful Thanksgiving! Chill in freezer while you prepare the filling. Pour into crust; sprinkle with remaining pecans. Hi Olga! Well, making this Chocolate Bourbon Pecan Pie and having this with my family was a blissful experience altogether. In this recipe, you don’t need a stand mixer or a handheld mixer. (See video for visual). In a large mixing bowl pour in chopped pecan, brown sugar, maple syrup, vanilla, bourbon, melted unsalted butter, semi-sweet chocolate chips, kosher salt, egg, and dutch processed cocoa powder. Chocolate-lovers at your Thanksgiving feast will love this dessert, but it will satisfy the classic pecan pie fans, too. Food experts say that bacteria begins to grow between temperatures 40Degree F (4 Degree C) and 140 Degrees F (60 Degree C). Most pecan pies are traditionally made with corn syrup, but my pecan pie is made with butter – … Lunch? These basic steps will help you bake one of the best Chocolate Pecan Pie. This chocolate pecan pie is going to be the star of your holiday dessert table this season! 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. ... whisk the eggs and brown sugar together. Serve at room temperature. And, then whisper good luck to your pie and pop it in the oven at 350F. I need to make another video that shows how to make it without the food processor. A dollop of salted whipped cream, for me, is essential. After the first 30-minutes, cover your pie with parchment paper or aluminum foil. How to Make Pecan Pie Without Corn Syrup. She actually came back saying again she doesn’t do anything. Press it down and tuck the edges. You can see it here. I added 1 cup of dark chocolate chunks. Nice, yeah, I like to chop my pecans on the finer side mostly to make eating easier. Well, it’s these cute reactions which are my reasons to bake more often than ever. I do not blind bake it, but I do stick in the freezer for at least 30 minutes before baking. In fact, it is pecan pies own little frosting! I added a layer of melted very dark chocolate on the bottom of the shell. It sounds as though you might just need to use a little bit more flour. Wasn’t that one of the most incredible recipes you’ve seen for a long time? A mother of twins looking to make life pretty through little things. And, finally, this year is coming to an end. also wondering if I need to store the leftovers in the fridge overnight. Finally, moving on to the step which we are all excited about. Lower the temperature to 320F or 160C and bake for additional 30-minutes. If you wish to store it for a longer time then you’ll need to freeze this. So, I’ve added a video and answers to some frequently asked questions. Also, this easy pecan pie recipe is made without corn syrup, unlike most other recipes, and tastes … This post may contain affiliate links. I had to opt for a store bought crust in the end. Use a spatula or the back of a spoon to spread it out evenly. Have you tried my Maple Glazed Pumpkin blondies or my Salted Caramel Apple Maple Muffins or my  Pumpkin Spice Cupcakes with Maple Buttercream Frosting. You bake it at a high temperature of 350F for the first 30-minutes. I believe the ratio of butter vs flour is off. Thicker than other liquid sweeteners, corn syrup works with the eggs to help ensure your pecan pie filling will set. Some recipes cut the sweetness of pecan pie with corn syrup, kumquats, coffee or citrus zest. Roll the dough on a lightly floured surface until it’s 12- to 13-inches in diameter. Spread chocolate chips over bottom of crust. master sourdough baking in my free ecourse! That’s so interesting! Adapted from a favorite David Lebovitz recipe. Preheat oven to 375° F. Roll out pie crust and press into a 9″ pie pan. *This double chocolate pecan pie recipe originally published on November 21, 2016. Corn syrup is the glue that holds pecan pie filling together. Make the pastry: In the bowl of a food processor, pulse the flour, sugar and salt together. Totally drool-worthy! So happy to hear this Merillat!! Mix well. Regarding chopping, a rough chop is great. Press it down and tuck the edges. Well, this one is just that and more of Dark Chocolate! In a separate bowl, combine the pecans and chocolate. What about just cutting in halves? A little something without which Pecan Pie is totally not worth it. Idea is to prevent the pie's contact with air so that it lasts long. For the pecan pie: toast the pecans till lightly golden and fragrant. Wrap one (or both) of the rounds in plastic wrap, tuck in a ziplock bag, and store in the fridge for 3 days or freezer for 3 months. Pulse at 1-second intervals until butter is the size of peas—should be about 10 quick (1-second) pulses. Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Place it in the refrigerator. Keywords: foolproof, pastry, butter, food processor, easy. Chocolate Bourbon Pecan Pie without Corn Syrup One reason that this pie is a little less sweet than the classic … It took me 10-minutes (tented with an aluminum foil) to get it ready. Tightly wrap this in a plastic wrap or aluminum foil and it will stay in the refrigerator for 24 hours.Â. Place it in the refrigerator. Best Chocolate Pecan Pie Recipe No Corn Syrup. Unwrap the towel and use your hands to pack and pat the disk together. To reheat the pie always thaw it in the refrigerator overnight and then warm it in the oven at 275F for 20-minutes.Â, Pumpkin Spice Cupcakes with Maple Buttercream Frosting, Brown Butter Apple Blondies with Pecan Nuts, Candied Sweet Potatoes with Pecan Topping, Pumpkin Spice Bread with Cream Cheese Frosting and Pecan Nut Topping, Simplest Eggless Chocolate Kitkat Birthday Cake with M&Ms and Chocolate Chips, Lemon Coconut Loaf Cake with Lemon Sugar Glaze, The first step is to make a pie crust. I used the following recipe: 1 3/4 cup whole wheat or white flour, 1/2 tsp salt, 1/3 cup vegetable or melted coconut oil, and 1/3 cup to 1/2 cup cold water, as needed. We love it….I make it all the time. The bourbon taste is definitely noticeable. Tips for the Best Chocolate Pecan Pie. Once you have made the pie crust, keep it aside, and let’s start working on the luscious, chocolaty, rich Chocolate Bourbon Pecan Pie filling. On a lightly floured surface, roll out the remaining round into a circle about 12- to 13-inches in diameter. Once it is done, it should be jiggly in the center when shaken. Thank you! Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a disk. Pour your dark, chocolaty, Chocolate Bourbon Pecan Pie filling into the unbaked pie crust. The butter should be the size of peas (about). First, why do we use Corn Syrup in Pecan Pie? I find I never have leftover pie for more than 3 days or so, and it keeps fine at room temp. Stir in the corn syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended. So good. You are terrific. They are putting up stories on Instagram. 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. Thanks for writing in. Is it subtle? So happy to hear this Toni! Save my name, email, and website in this browser for the next time I comment. Hi Marilyn! But, just an hour. Dump half of the crumbly dough mixture into the center of each. 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. I am a professional Dietician and Nutritionist and also the cook, writer, stylist, and photographer behind Recipe Magik. This easy, incredible fall dessert recipe is perfect for Thanksgiving! When I looked up online, I saw people are sharing Thanksgiving wishes. Tuck the overhanging edges under, between the rim of the pie plate and the dough, and crimp the edge of the dough. I made this yesterday to celebrate with my family and just ate a piece for breakfast. Vegetable lover. Not a powder! If desired, cover the edges of the pie … In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. In a medium bowl, whisk together eggs, brown sugar, honey, vanilla, salt, butter and bourbon. 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. Just like pumpkin, pecan pie needs to jiggle slightly when removed from the oven. Just cut the butter into small pieces — I use a fork to mash it into the dry ingredients. These bacterias might lead to food poisoning and various other illness. It was too moist and I was unable to roll it out. Bread enthusiast. Pour the chocolate bourbon mix into the crust. It should be refrigerated after that. The best to you as well. I don’t blind-bake the crust because I never find it to be worth the effort. Adding whole pecan nuts in concentric circles on the pie. But, that is so no true. xo. You can also prepare the filling in advance. Take it out of the oven and cool it down at room temperature for 1 hour or more. Hi Shannon! In the bowl of a food processor, pulse the flour, sugar and salt together. Refrigerate until firm. Well, it’s probably for the good if I don’t relay out how the year went by. Awww, thanks so much This means the world. Food experts say that bacteria begins to grow between temperatures 40Degree F (4 Degree C) and 140 Degrees F (60 Degree C). Basically, Corn syrup … However, if you are lucky enough to save some then do this in the following way. Chill the dough in the freezer until firm, at least 30 minutes. I know you are dying to taste it. To reheat the pie always thaw it in the refrigerator overnight and then warm it in the oven at 275F for 20-minutes. Do you mean that the dough is then very much at room temperature before it is blind baked? 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