{"id":2695,"date":"2011-12-14T10:41:42","date_gmt":"2011-12-14T15:41:42","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2695"},"modified":"2011-12-15T07:17:22","modified_gmt":"2011-12-15T12:17:22","slug":"chocolate-bourbon-pecan-pie","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/chocolate-bourbon-pecan-pie\/","title":{"rendered":"Chocolate Bourbon Pecan Pie"},"content":{"rendered":"\n
\"Chocolate<\/a>
\n Chocolate Bourbon Pecan Pie<\/div>\n

This is one of those recipes that has been in my dessert arsenal since the catering days at Innovative Catering Company, and was developed with the assistance of Chuck Mary, who was a culinary apprentice at the time, somewhere around 1986 or 1987. The recipe has evolved over the last twenty-five-plus years, it started out as a chocolate pecan pie, then the bourbon was added somewhere in the last twelve years or so, where it has remained since.<\/p>\n

The recipe is easy to divide or multiply, as with the latest batch we made four! <\/p>\n

\"Chocolate<\/a>
\n Chocolate Bourbon Pecan Pie X 4<\/div>\n

A little history on the evolution of the recipe:<\/strong>

\n We took the original pecan pie recipe and took out half of the sugar and replaced it with chocolate chips, for one chocolate pecan pie this results in 1\/2 cup brown sugar and 1\/2 cup chocolate chips. When we added the liquor we replaced the 1 teaspoon vanilla extract with 1 tablespoon bourbon. Additionally, once the pies are removed from the oven and still bubbling hot, we drizzle more bourbon evenly over the pie, this adds an additional 2 ounces or 1\/4 cup more of the liquor.<\/p>\n

\"Chocolate<\/a>
Chocolate Bourbon Pecan Pie<\/div>\n

The Recipe!<\/strong><\/p>\n

This recipe gets more action during the holidays surrounding Thanksgiving and Christmas, and is a favorite on the dessert cart year round! <\/p>\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients for 1 pie<\/strong><\/td>\n<\/tr>\n
1 <\/td>\nEach<\/td>\nDeep dish pie shell<\/td>\n<\/tr>\n
¼<\/td>\nCup<\/td>\nUnsalted butter, room temperature<\/td>\n<\/tr>\n
½<\/td>\nCup<\/td>\nDark brown sugar<\/td>\n<\/tr>\n
3<\/td>\nLarge<\/td>\nEggs<\/td>\n<\/tr>\n
½<\/td>\nCup<\/td>\nLight corn syrup or molasses<\/td>\n<\/tr>\n
1 ½<\/td>\nCups<\/td>\nPecans, whole or pieces<\/td>\n<\/tr>\n
½<\/td>\nCup<\/td>\nChocolate chips, semi-sweet<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nBourbon (+ 2 ounces)<\/td>\n<\/tr>\n
½<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n<\/table>\n

 <\/p>\n\n\n\n\n\n\n
Procedure Steps:<\/strong> <\/td>\n<\/tr>\n
1.<\/td>\nPreheat oven to 450° F. Have pie dough at room temperature and prick with dough docker or tines of a fork. Bake in oven for 5 to 7 minutes or until lightly browned. Remove from oven and cool. Reduce oven temperature to 375° F.<\/td>\n<\/tr>\n
2.<\/td>\nIn the meantime, add the butter and brown sugar to the bowl of a large mixer and cream together until light and fluffy. Then beat in one egg at a time, then mix in the corn syrup or molasses, the pecan pieces, and chocolate chips, mix well. Then stir in the bourbon and salt, mix well.<\/td>\n<\/tr>\n
3.<\/td>\nPlace the browned pie crust and shell into a sheet pan. Pour the mixture into the prepared pie shell. Place the pie on the sheet pan and into the pre-heated oven and bake for about 40 minutes, or until the filling is set. Serve warm or allow to cool on a rack. <\/td>\n<\/tr>\n
4.<\/td>\nCan be stored in refrigerator for up to a week, or frozen for several months.<\/td>\n<\/tr>\n<\/table>\n

Optional: Add about one-quarter cup more chocolate chips to the top of the pie mixture before baking.<\/p>\n

Serve with whipped cream if desired! <\/p>\n

\"Chocolate<\/a>
Chocolate Bourbon Pecan Pie Sliced<\/div>\n

Bon app\u00e9tit!
\n CCR
\n =:~)
\n \u00a92011 CCR<\/p>\n","protected":false},"excerpt":{"rendered":"

We took the original pecan pie recipe and took out half of the sugar and replaced it with chocolate chips, for one chocolate pecan pie this results in 1\/2 cup brown sugar and 1\/2 cup chocolate chips. When we added the liquor we replaced the 1 teaspoon vanilla extract with 1 tablespoon bourbon.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[164,23,82,11],"tags":[2089,1650,2051,261,1354,2086,1119,176,149,7,1465,1291,1352,24,1867,1081,324,2047,1488,1290,1556,2062,111,2074,1552,2056,1794,756,79,25,1868,2052,1781,1301,147,338,1287,1866],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2695"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=2695"}],"version-history":[{"count":3,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2695\/revisions"}],"predecessor-version":[{"id":2699,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/2695\/revisions\/2699"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=2695"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=2695"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=2695"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}