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Chocolate-Bourbon Pie with Pecan Crust

Chocolate-Bourbon Pie with Pecan Crust

Get Ready

Servings: Serves 10 to 12

Prep Time: 30 minutes

Cook Time: 90 minutes

Ingredients: Add ingredients to List

You can make this pie up to two days ahead. Store in the refrigerator and allow to come to room temperature before serving. You can substitute 1 teaspoon vanilla extract for the bourbon.
1/2 cup confectioners' sugar
1/2 cup toasted pecan halves plus 2 Tbsp. toasted chopped pecans
1/3 cup unsweetened cocoa powder
3/4 cup all-purpose flour
5 Tbsp. unsalted butter, cut into 1/2" pieces and chilled
3 large eggs, plus 2 egg yolks
13 oz. dark chocolate
1 3/4 cups heavy cream
1/2 cup granulated sugar
2 tsp. vanilla extract
Pinch kosher salt
1 Tbsp. bourbon
1/2 tsp. flaky sea salt

directions:

1. For the crust: Combine confectioners' sugar, pecan halves, and cocoa powder in a food processor and process until pecans are finely ground, about 15 seconds. Add flour and process until combined, then add butter and pulse until broken into pea-size pieces, 3 to 5 times. Add 1 egg and process until dough comes together.
2. Transfer dough to a 9" pie dish. With lightly floured hands, press firmly into bottom and sides to make an even crust; poke bottom and sides all over with a fork and refrigerate 15 minutes.
3. Place a rack in center of oven and heat to 350 degrees. Cover base and sides of crust with foil and bake 10 minutes, then remove foil and continue to bake 10 more minutes.
4. For the filling: Finely chop 8 ounces chocolate and place in a medium bowl. Heat 1 1/4 cups cream in a small saucepan over medium heat until just simmering around edges. Remove from heat and pour over chopped chocolate; let sit 10 minutes, then whisk to combine. In a large bowl, combine remaining 2 eggs, egg yolks, granulated sugar, vanilla, and kosher salt. Whisking constantly, slowly add chocolate mixture to egg mixture. Pour filling into crust and bake until filling is set around edges but center jiggles slightly when shaken, 20 to 30 minutes. Transfer pie to a wire rack and let cool completely, 4 to 6 hours.
5. For the ganache: Chop remaining 5 ounces chocolate and place in a small bowl. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just simmering around edges. Remove from heat and pour over chocolate. Let sit 10 minutes, then whisk in bourbon. Let ganache cool until thickened to the consistency of yogurt, about 5 minutes, then pour over top of pie. Using an offset spatula or the back of a spoon, create decorative swoops on surface. Sprinkle chopped pecans and sea salt around edge of pie and let sit 30 minutes before serving.
Source: Hannaford fresh Magazine, October - November 2018

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Quantity Ingredients  
1/2 cup confectioners' sugar  
1/2 cup toasted pecan halves plus 2 Tbsp. toasted chopped pecans  
1/3 cup unsweetened cocoa powder  
3/4 cup all-purpose flour  
5 Tbsp. unsalted butter, cut into 1/2" pieces and chilled  
3 large eggs, plus 2 egg yolks  
13 oz. dark chocolate  
1 3/4 cups heavy cream  
1/2 cup granulated sugar  
2 tsp. vanilla extract  
Pinch kosher salt  
1 Tbsp. bourbon  
1/2 tsp. flaky sea salt  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 10 to 12
Base Nutrients
Calories 470 kcal (23%)
Calories from Fat 315 kcal (0%)
Total Fat 35 g (53%)
Saturated Fat 19 g (95%)
Cholesterol 140 mg (46%)
Sodium 135 mg (5%)
Total Carbohydrates 39 g (13%)
Dietary Fiber 5 g (20%)
Protein 7 g (11%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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