Alison Lewis

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Pecan Pie-Traditional Thanksgiving Dessert with a Twist

November 21, 2008

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Pecan pie is the quintessential Thanksgiving dessert, and I thought I would feature two of my favorite tried and true recipes. The first is laced with the incredible combination of bourbon and semisweet chocolate. How can you go wrong? The second is a White Chocolate Pecan Pie recipe that I developed for a holiday menu for Oxmoor House books a few years ago. This is for those of you, like my husband, who are white chocolate lovers. Just remember, be sure to save room for dessert.

 

Bourbon Chocolate Pecan Pie

Prep: 10 minutes

Cook: 1 hour

Yield: 1 (9-inch) pie or 8 servings

Ingredients

1/2  (15-ounce) package refrigerated piecrusts

1 1/2  cups  chopped pecans

1  cup  (6 ounces) semisweet chocolate morsels

1  cup  dark corn syrup

1/2  cup  granulated sugar

1/2  cup  firmly packed brown sugar

1/4  cup  bourbon or water

4  large eggs

1/4  cup  butter or margarine, melted

2  teaspoons  cornmeal

2  teaspoons  vanilla extract

1/2  teaspoon  salt

Preparation

1. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

3. Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

4. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

5. Bake at 325° for 55 minutes or until set; cool on wire rack.

 

White Chocolate Pecan Pie

Prep: 15 minutes

Cook: 1 hour

Yield: 1 (9-inch) pie or 8 servings

Ingredients

1/2 (15-ounce) package refrigerated piecrusts

1/4  cup  butter or margarine, melted

1/2  cup  sugar

1/2  cup  light corn syrup

3/4  cup  chopped pecans, toasted

1  teaspoon  vanilla extract

1/4  teaspoon  salt

2  large eggs, lightly beaten

6  (1-ounce) premium white chocolate baking squares, chopped (I used “Bakers”)

1  cup  pecan halves

Preparation

1. Unfold piecrust, and press out fold lines; sprinkle with flour, spreading over surface. Place crust, floured side down, in a 9″ pieplate; fold edges under, and flute. Bake at 450° for 5 minutes.

2. Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add chopped pecans and next 3 ingredients; stir well. Pour filling into prebaked piecrust; sprinkle with two-thirds of chopped white chocolate. Top with pecan halves.

3. Bake at 325° for 50 to 55 minutes or until set. Cover with aluminum foil during last 10 minutes of baking to prevent excessive browning. Let cool on a wire rack.

4. Place remaining chopped white chocolate in a small heavy-duty, zip-top plastic bag; seal bag. Submerge bag in hot water until chocolate melts. Remove bag from water. Snip a tiny hole in one corner of bag, using scissors; drizzle chocolate over pie.



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