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1060's Chocolate Pecan Pie

Chef John from 1060 Restaurant shared his recipe for Chocolate Pecan Pie (with Bourbon-Caramel Sauce).

INGREDIENTS
1 cup semi-sweet chocolate chips
4 each large whole eggs (lightly beaten)
½ cup granulated sugar
½ cup light brown sugar (packed)
½ cup light corn syrup
½ tsp real vanilla extract
pinch small grain salt
1 ½ cup whole pecans (lightly toasted and cooled to room temp)
1 each 9” pie shell (unbaked)


METHOD
Preheat oven to 375. Over a double boiler, melt the chocolate while mixing with a rubber spatula. In a separate bowl, whisk together the eggs (by themselves first) and then add the two sugars, corn syrup, vanilla and salt. Whisk all of those ingredients together until well blended. Next, while constantly whisking, add the chocolate into the mixture until well incorporated. Now, spread the cooled pecans all around the bottom of the pie shell. Pour the blended mixture into the pie shell making sure to scrap every last bit in there with a rubber spatula. Bake at 375 for 50-60 minutes until the filling sets. Remove from the oven and cool for at least 45 minutes at room temp. Cut into 8 pieces and serve with slightly sweetened whipped cream and bourbon caramel sauce.

Bourbon-Caramel Sauce
2 cups heavy cream
2 cups light brown sugar
4 oz really good bourbon (Maker’s Mark, Woodford Reserve, Wild Turkey, etc)

In a very large saucepot (to prevent boiling over) add the heavy cream and brown sugar. Bring to a boil over high heat. Once boiling, let the mixture go for 5-6 minutes. While the sauce is cooking, place the bourbon in another small saucepot and over medium heat let the bourbon reduce by half (usually 10-15 minutes). You will know when it is ready when you faintly smell the alcohol content instead of it being that “raw” alcohol scent. Next, whisk the bourbon into the other saucepot and let the sauce cool to room temp for about an hour. Serve over desserts, in specialty coffee and whenever possible! Enjoy!





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