CHOCOLATE PECAN PIES WITH BOURBON VANILLA SAUCE
This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times.
Provided by Manami
Categories Tarts
Time 2h15m
Yield 10 tarts (3-1/2 to 4
Number Of Ingredients 24
Steps:
- MAKE COCOA SUGAR DOUGH:.
- Sift flour and cocoa powder onto a piece of waxed paper and set aside.
- Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
- Beat in egg yolk and vanilla.
- Add sifted ingredients to butter mixture and beat just until combined.
- Do not overwork.
- Divide the dough into ten small disks on a generously floured work surface.
- Stack the disks of dough, placing a piece of waxed paper between each.
- Wrap in plastic wrap and refrigerate for 30 minutes.
- Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
- Set aside.
- MAKE PIE FILLING::.
- Preheat oven to 350°F and position rack in center of oven.
- Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
- Beat eggs in bowl with a whisk.
- Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
- Whisk in bourbon.
- Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
- Divide filling among tart pans, filling each about three-fourths full.
- Bake for 12 minutes or until set.
- Cool on wire rack.
- Refrigerate until serving time.
- MAKE CANDIED PECANS:.
- Preheat oven to 375°F.
- Heat water and sugar in small saucepan to a boil.
- Remove from heat.
- Reserve 1/3 cup.
- *Remaining syrup can be saved for another use, such as sweetening drinks.
- Spread pecans in a single layer on a parchment-lined baking sheet.
- Bake for about 5 minutes.
- Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
- Bake for 7 minutes more or until syrup begins to crystallize.
- Drizzle with remaining syrup and toss again.
- Bake for 5 minutes more.
- MAKE BOURBON BANILLA SAUCE:.
- Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
- Beat remaining sugar with egg yolks in bowl with a whisk.
- Carefully pour one-third milk mixture into eggs, whisking constantly.
- Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
- Stir in bourbon.
- Remove from heat and strain into a bowl through a fine sieve.
- Chill in an ice bath and add remaining cream when cool.
- TO SERVE:.
- Spoon some bourbon vanilla sauce on plate.
- Sprinkle with some candied pecans & raspberries.
- Remove tarts from pans and place on sauce mixture.
Nutrition Facts : Calories 906.3, Fat 57.9, SaturatedFat 29, Cholesterol 290.1, Sodium 72.6, Carbohydrate 90.1, Fiber 6, Sugar 47.2, Protein 11.9
CHOCOLATE BOURBON PECAN PIE
Kentucky bourbon gives a kick to this Southern classic.
Provided by ANITAL
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g
BOURBON-CHOCOLATE PECAN PIE
Steps:
- Preheat the oven to 350 degrees. Fit the pie crust into a pie plate, prick the bottom with a fork and set aside.
- Combine the eggs, sugar, brown sugar, flour, corn syrup, melted butter and bourbon in a bowl. Lay the pecans evenly across the bottom of the pie crust. Top with the chocolate bits. Pour the egg mixture over the nuts and chocolate and bake for 50 to 55 minutes, until firm. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 24 grams, Carbohydrate 71 grams, Fat 39 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 168 milligrams, Sugar 51 grams, TransFat 0 grams
SOUTHERN BOURBON PECAN PIE
When I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. -Paul Falduto, Efland, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 536 calories, Fat 26g fat (6g saturated fat), Cholesterol 85mg cholesterol, Sodium 363mg sodium, Carbohydrate 73g carbohydrate (60g sugars, Fiber 2g fiber), Protein 5g protein.
EASY BOURBON CHOCOLATE-PECAN PIE
This is my version of my great-grandmother's original pecan pie recipe. You can easily make this pie without the bourbon by using 3 tablespoons of melted butter in its place. To make it lighter, leave out the chocolate. -Sarah Varner, Santa Rita, Guam
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle chocolate chips into crust. Set aside., In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into crust; sprinkle with remaining pecans., Bake at 350° for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.
Nutrition Facts : Calories 557 calories, Fat 32g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 232mg sodium, Carbohydrate 63g carbohydrate (48g sugars, Fiber 3g fiber), Protein 6g protein.
BOURBON CHOCOLATE PECAN PIE
When my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. -Tanya Taylor, Cary, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Beat first seven filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.
Nutrition Facts : Calories 676 calories, Fat 35g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 490mg sodium, Carbohydrate 89g carbohydrate (70g sugars, Fiber 3g fiber), Protein 7g protein.
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