{"id":394,"date":"2008-12-05T20:00:50","date_gmt":"2008-12-06T00:00:50","guid":{"rendered":"http:\/\/www.meadowparty.com\/blog\/?p=391"},"modified":"2008-12-05T20:00:50","modified_gmt":"2008-12-06T00:00:50","slug":"chocolate-bourbon-pecan-pie","status":"publish","type":"post","link":"https:\/\/meadowparty.com\/blog\/2008\/12\/05\/chocolate-bourbon-pecan-pie\/","title":{"rendered":"Chocolate-Bourbon Pecan Pie."},"content":{"rendered":"

I’m a big fan of recipe triangulation. I see a recipe I want to try, but something doesn’t sit right – a method, an ingredient, whatever, there’s something there that I don’t believe will work, and I don’t believe in wasting time or food on poorly constructed recipes. So I find other recipes for the same dish and try to combine them, identifying similarities and isolating the differences, then either picking and choosing methods from all recipes, or just splitting the difference when we’re talking about something like a discrepancy in oven temperature. This recipe for a rather heavenly pie is the result of just such a triangulation. It’s largely adapted from Bourbon and Chocolate Pecan Pie Recipe<\/a>, with an assist (the heated-filling trick) from the plain pecan pie recipe in Baking Illustrated<\/a>\"\"<\/i>.<\/p>\n

(Next time out, I’m going to see how much chocolate I can stuff into the filling, but I’ve had two requests from readers for this recipe who saw my update on Twitter.)<\/p>\n

Chocolate-Bourbon-Pecan Pie<\/b><\/p>\n

One pie dough for a 9″ pan<\/p>\n

1\/4 cup (1\/2 stick) unsalted butter
\n2 ounces unsweetened chocolate
\n3 large eggs
\n\u00be cup dark brown sugar
\n\u00bc cup white sugar
\n\u00be cup dark corn syrup
\n\u00bd tsp vanilla extract
\n3 Tbsp bourbon
\n\u00bc tsp salt
\n1\u00bd cups coarsely chopped pecans<\/p>\n

1.\tBlind-bake the dough at 375 degrees for 25 minutes, covered in foil and weighted down with pie weights or dry beans or whatever you have that won’t melt at 375. Remove the foil and weights and bake 6-7 minutes more until the crust just starts to brown.
\n2.\tSet a skillet with about \u00bd” of water over a burner and bring to a simmer. Melt the butter and chocolate together in a heatproof bowl set over the simmering water. Stir to combine and set aside to cool. Do not overheat or the butter will break.
\n3.\tWhile the pie is baking, take a large heatproof bowl and whisk the three eggs together until frothy (meaning you can see some air bubbles and the mixture’s volume is increasing). Add both sugars and whisk until completely combined.
\n4.\tAdd all remaining ingredients except the pecans and set over the simmering water (you didn’t pour it out, right?), whisking constantly, until the mixture reaches 130 degrees on an instant-read thermometer.
\n5.\tAs soon as the pie crust reaches that light golden brown stage, dump the pecans into the filling, then pour the whole thing into the crust. Drop the oven temperature to 300 degrees and bake until the top is cracked and the center is just barely set – it should wiggle when you shake the pie dish, but should not slosh. Start checking it around 25 minutes; mine was done at 30, although my oven holds its temp well because I have a pizza stone and some unglazed quarry tiles on the oven floor.
\n6.\tSet on a cooling rack and allow to cool completely before cutting, 2\u00bd-3 hours.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m a big fan of recipe triangulation. I see a recipe I want to try, but something doesn’t sit right – a method, an ingredient, whatever, there’s something there that I don’t believe will work, and I don’t believe in wasting time or food on poorly constructed recipes. So I find other recipes for the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,7],"tags":[857,99,238],"class_list":["post-394","post","type-post","status-publish","format-standard","hentry","category-cooking","category-food","tag-cooking","tag-dessert","tag-pie","entry"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/posts\/394","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/comments?post=394"}],"version-history":[{"count":0,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/posts\/394\/revisions"}],"wp:attachment":[{"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/media?parent=394"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/categories?post=394"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/meadowparty.com\/blog\/wp-json\/wp\/v2\/tags?post=394"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}