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Decadent Bourbon Pecan Pie with Dark Chocolate Ganache

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A rich and festive pecan pie enhanced with gently warmed bourbon and topped with a luscious dark chocolate ganache, perfect for holidays and special occasions.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup (240ml) light corn syrup (or substitute with maple syrup)
  • ¾ cup (150g) packed light brown sugar
  • 3 large eggs, room temperature
  • 4 tablespoons (60g) unsalted butter, melted
  • 2 tablespoons bourbon, gently warmed
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 ½ cups (180g) pecan halves, toasted lightly
  • 4 ounces (115g) bittersweet chocolate (60-70% cocoa)
  • ½ cup (120ml) heavy cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon bourbon (optional)

Instructions

  1. Prepare the Pie Crust: In a large bowl, mix 1 ¼ cups flour and ½ teaspoon salt. Add cold, cubed butter and rub into the flour until mixture resembles coarse crumbs with some pea-sized pieces. Add ice water one tablespoon at a time, mixing gently until dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Make the Filling: Toast pecans in a dry skillet over medium heat for 5 minutes, shaking often. Set aside to cool. Gently warm 2 tablespoons bourbon in a small saucepan over low heat for about 2 minutes until fragrant. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, warmed bourbon, vanilla extract, and ¼ teaspoon salt until smooth and glossy.
  3. Roll and Assemble: Preheat oven to 350°F (175°C). Roll out pie dough on a lightly floured surface into a 12-inch circle. Transfer to pie dish, trim edges leaving ½-inch overhang, fold edges under and crimp. Pour filling into crust and sprinkle pecans evenly on top.
  4. Bake the Pie: Bake on middle rack for 50-60 minutes until filling is set but slightly jiggly in center. Cover crust edges with foil after 30 minutes if browning too fast. Cool completely on wire rack for 2-3 hours.
  5. Prepare the Ganache: Chop bittersweet chocolate and place in heatproof bowl. Heat heavy cream to a gentle simmer and pour over chocolate. Let sit 2 minutes, then stir until smooth. Stir in butter and optional bourbon. Cool until thick but pourable.
  6. Top the Pie: Pour ganache over cooled pie, spreading evenly. Chill in refrigerator for at least 30 minutes to set ganache before serving.

Notes

[‘Do not overmix the dough to keep it flaky.’, ‘Warm bourbon gently to release aroma without boiling off alcohol.’, ‘Toast pecans lightly to enhance flavor without burning.’, ‘Cover crust edges with foil if browning too quickly.’, ‘Let ganache cool to thick but pourable consistency before topping pie.’, ‘Pie flavors deepen if rested overnight.’, ‘Ganache can be omitted for a classic pecan pie.’, ‘Substitute bourbon with vanilla extract, rum, or strong brewed coffee for non-alcoholic version.’, ‘Use gluten-free flour blend and dairy substitutes for dietary adaptations.’]

Nutrition

Keywords: pecan pie, bourbon pecan pie, dark chocolate ganache, holiday dessert, pecan pie recipe, bourbon dessert, chocolate pecan pie

Find it online: https://freshforkful.com/decadent-bourbon-pecan-pie-with-dark-chocolate-ganache-recipe-easy-and-perfect-for-holidays/