Wednesday, November 25, 2009

Chocolate bourbon pecan pie

I love cooking with alcohol, mainly because it requires a fine tuning of alcohol and other ingredients to ensure that the bitterness of the liquor does not hijack the dish. Chocolate and bourbon synergize very well in a pecan pie and I am hoping to start a tradition with this thanksgiving recipe.

1 unbaked pie shell (you can make this yourself by looking up a recipe in any food book/blog)
1 cup pecans (i prefer glazed)
3 tbsp Ghirardelli cocoa powder
1 1/4 cup light corn syrup (1/2 bottle)
2 tsp corn starch
3 eggs
1/3 cup brown sugar
75 ml bourbon  or whisky

Heat the oven to 350F
Beat the eggs with the brown sugar, add in corn syrup and mix it in
Add corn starch and cocoa powder and mix them into the mixture
Add the bourbon and mix it in
Arrange the pecans on the pie shell
Pour the mixture over the pecans (pecans will rise)
Bake for 50-55 mins until the top cracks and the shell is brown

Serve with whipped cream (if you like)

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