Chocolate Pecan Pies With Bourbon Vanilla Sauce Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Steps:

• To make 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 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. 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. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. 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.
• 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.

Steps:

• MAKE COCOA SUGAR DOUGH:.
• Sift flour and cocoa powder onto a piece of waxed paper and set aside.
• Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
• Beat in egg yolk and vanilla.
• Add sifted ingredients to butter mixture and beat just until combined.
• Do not overwork.
• Divide the dough into ten small disks on a generously floured work surface.
• Stack the disks of dough, placing a piece of waxed paper between each.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
• Set aside.
• MAKE PIE FILLING::.
• Preheat oven to 350°F and position rack in center of oven.
• Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
• Beat eggs in bowl with a whisk.
• Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
• Whisk in bourbon.
• Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
• Divide filling among tart pans, filling each about three-fourths full.
• Bake for 12 minutes or until set.
• Cool on wire rack.
• Refrigerate until serving time.
• MAKE CANDIED PECANS:.
• Preheat oven to 375°F.
• Heat water and sugar in small saucepan to a boil.
• Remove from heat.
• Reserve 1/3 cup.
• *Remaining syrup can be saved for another use, such as sweetening drinks.
• Spread pecans in a single layer on a parchment-lined baking sheet.
• Bake for about 5 minutes.
• Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
• Bake for 7 minutes more or until syrup begins to crystallize.
• Drizzle with remaining syrup and toss again.
• Bake for 5 minutes more.
• MAKE BOURBON BANILLA SAUCE:.
• Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
• Beat remaining sugar with egg yolks in bowl with a whisk.
• Carefully pour one-third milk mixture into eggs, whisking constantly.
• Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
• Stir in bourbon.
• Remove from heat and strain into a bowl through a fine sieve.
• Chill in an ice bath and add remaining cream when cool.
• TO SERVE:.
• Spoon some bourbon vanilla sauce on plate.
• Sprinkle with some candied pecans & raspberries.
• Remove tarts from pans and place on sauce mixture.

Steps:

• Preheat oven to 325°. In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved; cool slightly. In a large bowl, whisk eggs, bourbon, vanilla and salt; slowly whisk in sugar mixture. Stir in pecans; pour into crust., Place on a baking sheet. Bake until a knife inserted in center comes out clean, 55-60 minutes. Cool on a wire rack.

Steps:

• Preheat the oven to 350°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown f inish. Set the pie shell to the side while you make the filling.
• To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, corn syrup, vanilla, and bourbon. Be sure to scrape the sides and bottom of the bowl at least 2 times while mixing. Add the warm melted butter and mix well. In a separate bowl, combine the pecans and chocolate chips. Sprinkle the pecan-chocolate chip mixture across the bottom of the pie shell. Pour the filling over the nuts and chips, covering them completely.
• To bake, place the pie plate on a baking sheet and bake for 40 to 45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. Don't worry about this-the pie will continue to bake after it's removed from the oven. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 2 to 3 hours before serving.
• If you choose, drizzle each slice with bourbon sauce to serve. Chocolate-Pecan-Bourbon Pie is best enjoyed either at room temperature or warmed at 350°F for about 10 minutes. It can be stored in the refrigerator for up to 5 days. When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
• Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.