Recipe: Chocolate Whiskey Pecan Pie
The other day I was watching Eat St. on The Food Network when I was introduced to a super cute pie cart from Portland called The Honey Pot. I'm not going to lie, the pies they were selling looked AMAZING but I instantly saw a problem: I live in Canada. (Que the sad music).
It was then that I decided to take inspiration from their pie called the Pendleton, and mix it with my trusty pecan pie recipe in hopes of creating something... edible? Lucky for me (and not to sound biased but) the results were pretty darn decadent and delicious! I hope you guys enjoy!
|1 cup all-purpose flour||1/4 cup of chilled butter|
|2 tablespoons cocoa powder||2 tablespoons of vegetable shortening|
|2 tablespoons sugar||1 egg yolk|
|1/2 teaspoon salt||3 or 4 tablespoons ice water|
In a medium bowl, mix the flour, cocoa powder, sugar, and salt. Cut in the butter and shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and water and stir with a fork until the mixture begins to clump together. (You could also use a food processor for this, but I'm old school).
Roll the dough into a ball then flatten into a 1 inch thick disk. Wrap in saran and place in refrigerator to chill for at least 30 minutes (you can make this up to 3 days in advance). Then just roll it out and place in pie dish.
|1/2 cup semisweet chocolate chips||1 cup light corn syrup|
|1 1/2 cups pecans||2 1/2 tablespoons whiskey|
|3 large eggs||1 teaspoon pure vanilla extract|
|1 cup sugar||a pinch of salt|
Preheat oven to 425°F. Spread chocolate chips in the bottom of the pie shell then sprinkle the pecans on top.
Whisk together the eggs, sugar, corn syrup, whiskey, vanilla and salt. Pour mixture into the pie shell. Bake for 20 minutes, then reduce oven temperature to 350°F and bake about 35 minutes more, until pie is set but slightly wobbly in center. Let cool completely before serving.
My favourite way to serve it is with a dollop of whipped cream or a scoop of french vanilla ice cream! Yum!