I’m tempted to just talk about wedding things, particularly wedding things involving my brother and his new wife, but no words can do this past weekend justice. I will say that I’ve decided I never want to get married because I just can’t top that. That was the most fun I’ve ever had in one weekend and I will die happy now. I’ll want to throw some wedding pictures up here eventually, but if you are friends with me on Facebook, you’ve already seen a thousand pictures of me (and one or two of the bride and groom), and you’re ready for me to get to the food part of this blog post.
So here it is: The FOOD. THE Pie. YOUR pie. Your Thanksgiving pie. A pie to impress. Whether you’re trying to impress your neighbors or your girlfriend or that guy you have a crush on. Maybe you want to impress your in-laws. Maybe you want an extra discount on that car you might buy on Black Friday, so you want to send a pie over to the dealership. Whatever your dilemma, here’s your solution!
First and foremost — I need a family to adopt me for Thanksgiving. And whatever kind, full-hearted family welcomes me in, I’ll want to impress them and I will do it with THIS pie.
I first made this in 2012 when I was living in New York City and having a very non-traditional Friendsgiving, complete with Korean Short Ribs, which I had plans to make this month in honor of the wonderful memories of that Friendsgiving, but time keeps getting away from me. Anyway, when I made this pie in 2012, I only got to eat one slice because… I turned my back for ONE SECOND, and the pie was gone. And, for the three years since, I’ve been craving another slice.
Also, just to note, I made it with Bulleit back then and I’m making it with Bulleit now. It’s good stuff.
And now, friends, I’ve maybe had too much of this pie. If that’s possible. But I think my stomach ache proved that it is in fact possible to have too much Dark Chocolate Bourbon Pecan Heavenly Goodness of the A-Plus-Plus sort. And, if I’m going to be honest, the little tiny tummy ache was totally worth it and I would do it again. If I had more pie left.
This really isn’t a difficult pie and I encourage everyone who reads this to give it a try EXCEPT for the family who is kind enough to extend a Thanksgiving invitation to yours truly because that family will receive this pie along with a thousand thank yous and hugs and smiles and possibly many chocolatey bourbony kisses too.
Dark Chocolate Bourbon Pecan Pie
- 1 pie crust use your favorite recipe or a Pillsbury Refrigerated Pie Crust
- 1 cup sugar
- 4 tablespoons butter melted
- 1/2 cup dark corn syrup light will also work
- 3 large eggs beaten
- 2 1/2 cups pecan halves
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 6 ounces good-quality dark chocolate at least 60%, roughly chopped into 1/4-inch pieces
<span></span>Preheat oven to 425°F. Blind bake the crust by lining the bottom and sides of the chilled, shaped pie shell with parchment or foil and fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and continue to bake until the bottom is light golden brown (Mine did not require additional baking). Remove the shell from the oven and allow it to cool. Lower the oven temperature to 350°F.
<span></span>Meanwhile, in a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, bourbon, chocolate, salt and pecans and stir until all ingredients are combined. Pour mixture into the prepared pie shell and place in the preheated oven on the center rack. Bake for approximately 30 minutes, rotating halfway through until the pie is set and puffed just slightly. The pie should only jiggly slightly in the middle; if it need additional baking time, cover with foil and continue to bake until set. Mine required an additional 20 minutes.
Allow the finished pie to cool completely before serving.