Chocolate Bourbon Pecan Pie ~
~ adapted from Executive Pastry Chef of the Seelbach Hilton ~
Cut 11 tablespoons cold unsalted butter into 1 cup sifted pastry flour and a pinch of baking powder. (You can make pastry flour simply by blending together half the amount of cake flour to half the amount of all-purpose flour.) Work until walnut-size chunks are formed.
Stir in 1/4 cup plus 2 tablespoons half ‘n half milk just until combined; don’t overmix or overwork. Wrap dough into a flat disc, refrigerate 1 hour (up to 12).
After dough has been chilled,
roll and crimp the pastry edge.
(my daughter’s flour art)
“Blind bake”– Line with a coffee filter, fill shell with beans or pie weights. Don’t forget to dock the dough, first. Place in a 375 degree oven for 10 to 15 minutes.
For the filling, beat 4 large eggs. In a medium-size bowl, combine 1/2 cup melted butter with 3/4 cups plus 1/8 cup dark brown sugar. Add 1/4 cup molasses plus 2 tablespoons; the same amount for light corn syrup– add both. Stir in 6 tablespoons bourbon, 1/2 teaspoon vanilla, 1/2 teaspoon coarse salt, and 1/2 cup half ‘n half milk. Add beaten eggs to the mix and whisk well.
Place a large scoop of pecan pieces in the bottom of the partially baked pie shell. Add 1/2 cup chocolate chips. Pour over with pie filling.
Bake pie until the filling rises and becomes firm when jiggled.
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