My husband was raised in Alabama. Or so he says. The truth is, he moved to New England in between 5th and 6th grade. But he still claims that toddlerhood through 5th grade were his formative years and therefore, he is a Southerner. Every once in awhile, you can still hear the southern accent in his voice and he has a taste for things like grits, which I disdain. Southerner or not, I have decided to feature some “southern” recipes during this holiday season in honor of him. So enjoy honey!
This recipe has bourbon in it, but it is optional if you don’t want to use it. (For the record, it is cooked out so it there is no ‘alcohol’ in the finished product.) But it does lend it a special sort of flavor.
You will need for the pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
You will need for the filling:
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves
Directions for the pastry:
Combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or with your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. (If it seems to wet, you can always add a little more flour.) Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Place the dough into the pan by rolling it up around the pin. You’ll have to work carefully and this could take a little practice. Press the dough into the pan so it fits tightly and trim the excess around the rim. (You can use your rolling pin to do this by rolling it over the top of the pie plate after you’ve fitted the pastry in snuggly.) Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees F.
Directions to make the filling:
Melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you’re good to go. Transfer the pie to rack and cool completely before cutting.
Other Recipes You Might Like:
Raspberry-Bluebarb Cobbler Crunch Pie