Serves 6 to 8
For this recipe, you will need:
Crust
3 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold, cut into small cubes
1 large egg, separated
3 tablespoons ice water
Filling
6 tablespoons unsalted butter
3/4 cup, packed brown sugar
3/4 cup dark corn syrup
2 tablespoons bourbon
1/2 vanilla bean, split and scraped
1/4 teaspoon salt
6 ounces bittersweet chocolate, chopped
4 large eggs, lightly beaten
2 cups pecan halves
Directions:
1. To make the crust: Sift the flour, sugar, and salt together into a medium mixing bowl.
2. Add the butter and the egg yolk. Using a manual pastry blender or working the mixture between your thumb and fingers, combine the ingredients, leaving a few rice-size lumps of butter throughout the dough.
3. Add the ice water, stir with a fork just enough to combine, and shape the dough into a ball. Flatten into a disc, wrap with plastic wrap, and refrigerate for least 1 hour.
4. Preheat the oven to 350 degrees F. Gently beat the egg white and set aside. On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 10-inch pie pan. Crimp the edges and prick the bottom and sides in several places with a fork.
5. Line the pie shell with parchment paper or aluminum foil, pressing it against the sides of the pie shell and allowing some of the paper to extend beyond the pan. Fill the pan with pie weights or uncooked dried beans. Bake 10 minutes.
6. Carefully remove the paper and the pie weights. Brush the bottom and sides of the crust lightly with some of the beaten egg white and return the crust to the oven. Bake until the crust is golden brown, 2 to 3 minutes. Transfer to a wire rack and set aside to cool.
7. To make the filling: Preheat the oven to 425 degrees F. In a 3- or 4-quart saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Cook, stirring occasionally, until the sugar is melted.
8. Remove from the heat and add the bourbon, vanilla bean scrapings, and salt. Stir to combine.
9. Add the chocolate and stir until it is melted and combined.
10. Add the eggs and gently mix to combine, trying not to incorporate any air. Stir gently until the mixture cools.
11. To bake the pie: Arrange the pecans in a circular pattern on the bottom of the cooled, pre-baked pie shell. Carefully pour the filling over the pecans. Bake for 10 minutes in the preheated 425-degree oven. Reduce the temperature to 350 degrees F and bake until the filling is set, 25 to 35 minutes. Transfer to a wire rack to cool. Serve at room temperature with vanilla ice cream.
For this recipe, you will need:
Crust
Filling
Directions:
1. To make the crust: Sift the flour, sugar, and salt together into a medium mixing bowl.
2. Add the butter and the egg yolk. Using a manual pastry blender or working the mixture between your thumb and fingers, combine the ingredients, leaving a few rice-size lumps of butter throughout the dough.
3. Add the ice water, stir with a fork just enough to combine, and shape the dough into a ball. Flatten into a disc, wrap with plastic wrap, and refrigerate for least 1 hour.
4. Preheat the oven to 350 degrees F. Gently beat the egg white and set aside. On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 10-inch pie pan. Crimp the edges and prick the bottom and sides in several places with a fork.
5. Line the pie shell with parchment paper or aluminum foil, pressing it against the sides of the pie shell and allowing some of the paper to extend beyond the pan. Fill the pan with pie weights or uncooked dried beans. Bake 10 minutes.
6. Carefully remove the paper and the pie weights. Brush the bottom and sides of the crust lightly with some of the beaten egg white and return the crust to the oven. Bake until the crust is golden brown, 2 to 3 minutes. Transfer to a wire rack and set aside to cool.
7. To make the filling: Preheat the oven to 425 degrees F. In a 3- or 4-quart saucepan over medium heat, combine the butter, brown sugar, and corn syrup. Cook, stirring occasionally, until the sugar is melted.
8. Remove from the heat and add the bourbon, vanilla bean scrapings, and salt. Stir to combine.
9. Add the chocolate and stir until it is melted and combined.
10. Add the eggs and gently mix to combine, trying not to incorporate any air. Stir gently until the mixture cools.
11. To bake the pie: Arrange the pecans in a circular pattern on the bottom of the cooled, pre-baked pie shell. Carefully pour the filling over the pecans. Bake for 10 minutes in the preheated 425-degree oven. Reduce the temperature to 350 degrees F and bake until the filling is set, 25 to 35 minutes. Transfer to a wire rack to cool. Serve at room temperature with vanilla ice cream.
