Chocolate Bourbon Pecan Pie

This recipe is a family favorite that got my father-in-law to tell his own mother that this pie was better than hers. By using cocoa powder instead of chocolate chips like other recipes you have chocolate throughout the pie instead of glopy chocolate at the bottom of the pie and the cocoa powder cuts the sweetness of the pecan pie a bit.

Chocolate Bourbon Butter Pecan Pie

1 pie crust

1 ½ cups Pecans (halves and pieces) plus 1 ½ C pecan halves for top

1 cup Brown Sugar

1 cup Agave nectar (or corn syrup but I prefer agave)

1/2 cup unsalted Butter

1/2 teaspoon Sea Salt

3 tbs Cocoa Powder

3 tbs Bourbon

3 Eggs, lightly beaten

1 teaspoon Vanilla

To prepare the filling: Preheat the oven to 425°. Combine the pecans, brown sugar, agave nectar, butter, cocoa powder and salt in a heavy-bottomed pan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.

Whisk the eggs, bourbon, and vanilla into the filling. Pour the filling into the pie shell. Place reserved pecan halves on top.

Bake 10 minutes. Reduce the oven temperature to 325°. Bake until the custard has set and a knife inserted in the center comes out cleanly, about 45 minutes. Transfer to a rack and cool for at least 45 minutes.

* for 2014 I used Cognac instead of Bourbon and omitted the vanilla, it was delicious.

Comments

Grandma's Harvey Wallbanger Cake Makeover

My grandmother made Harvey Wallbanger cake at every family function for as long as I can remember. Birthdays, holiday parties, anytime we'd all get together this cake would be at the center of the table, but after grandma passed away and I became more conscientious of the ingredients that we were eating I stopped making the cake. It her version was made with yellow cake mix vanilla pudding mix which both contained artificial colors and flavors and oftentimes palm oil which I'm allergic to. For a few years I've been trying to find a recipe that matched what I remembered from Grandma's Harvey Wallbanger cake but was unable to find it from scratch recipe that really seemed to hit the mark. Finally I've come up with a recipe that matches the taste and texture of my grandma's Harvey Wallbanger recipe but without any of the artificial ingredients that they put in cake mixes and putting mixes now. I hope you enjoy it! Ingredients: 1 3/4 C Sugar 3/4 tsp Sal...

Sourdough Discard Chocolate Cake

I've made sourdough bread for years but recently started branching out and trying different things with my discard. I had made apple cheddar muffins with sourdough discard probably about 15 years ago, sourdough waffles like the ones I had tried in Las Vegas, but never really added it to anything else outside of bread products. I tried Chocolate Chip Cookies a while back with good results so it seemed natural to try a chocolate cake recipe. I tend to make my baked goods less sweet so I adapted a recipe I found to suit our tastes and topped it with a lightly sweetened peanut butter drizzle. This cake was moist and perfectly sweet. Ingredients: 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 2 eggs 1 tsp vanilla extract 3/4 cup oil 1/2 cup sourdough discard 1/2 cup granulated sugar 3/4 cup brown sugar 1 cup milk of choice 1/2 cup hot, fresh and strong brewed coffee Preheat oven to 350° and grease a bundt pan, set aside. In a large ...

Pumpkin Waffles

Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles. Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes. Ingredients: 2 Eggs, beaten 1 1/4 C Milk 3/4 C Pumpkin 2 TBS Molasses 2 C Flour 2 tsp Pumpkin Spice 4 tsp Baking Powder 1/2 tsp Salt 1/2 C Butter, melted Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat th...

Baking with the Bolliers

Search This Blog