Chocolate Bourbon Pecan Pie

It took me a week to put my finger on why I don’t like this pie. I mean honestly I should, because it has all the ingredients I love. Then it dawned on me…this pie is masquerading around like a pecan pie. It’s like someone decided to make a pecan pie and took a nip or two too much bourbon and the creation of Frankenstein began.
(in your best sinister voice, rubbing your hands together)                                                     Yes, let’s add some chocolate chips (I LOVE them). I also hate whole pecans on a pie because they are notoriously difficult to chew or cut. Not to mention, I like them over roasted it adds to their hardness and burnt flavor. While we’re at it, let’s splash a little bourbon in the mix to provide it with flavor and whoop things up!

Not only that, it is an unattractive pie (wouldn’t take it to impress the in-laws). The mixture of flavors was too much. Not enough of the actual pie filling and too many pecans.  This pie is an imposter and a fraud and will not see the light of day in my kitchen without severe tweaking.

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INGREDIENTS                                                                  Temp: 375°
CRUST                                                                                  Time: 55 mins

~ 1 1/4 cups all-purpose flour
~ 2 teaspoons sugar
~ 1/4 teaspoon salt
~ 1 stick (4 ounces) cold unsalted butter, cut into pieces
~ 1/4 cup ice water

FILLING
~ 2 cups (about 7 ounces) pecans
3 large eggs
~ 3/4 cup dark brown sugar
~ 2/3 cup light corn syrup
~ 1 teaspoon pure vanilla extract
~ 2 tablespoons unsalted butter, melted
~ 3 tablespoons bourbon
~ 1/2 teaspoon salt
~ 3/4 cup semisweet or bittersweet chocolate chips

Instructions

Crust
~ Mix flour, sugar and salt
~ Add butter and cut with dry mixture until the butter is pea size.
~ Add ice water. Knead until the dough sticks together. Wrap in plastic and          refrigerate for at least 30 minutes.
~ Roll out dough on a lightly floured surface.
~ Fit the dough into a 9-inch glass pie plate.
~ Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively.    refrigerate until firm.

Filling
~ Preheat the oven to 375°
Toast the pecans for about 8 minutes, or until fragrant; coarsely chop.
~ While that cooks….
~ Whisk eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt.
~ Stir in the pecans and chocolate chips.
~ Pour the filling into the pie shell.

http://www.foodandwine.com/recipes/chocolate-pecan-pie-bourbon

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About Tammy

Blogging was not around the first 30 years of my life. Back in the old days, blogging review about something. Usually the person writing this review was a professional in their field. Since than blogging has changed how we share and learn information. Today bloggers are not necessarily professionals. They are usually ordinary people which want to share what they were impressed by or that have changed their lives. With trepidation I consulted my friends about being a blogger. Their first question was invariably, why? At first, I could not articulate why. Finally, I realize it was three events that happened to me within a month that led me to create this project. Please indulge me, and follow my train of thought as I attempt to connect the dots.create your own world. We've created a set of roleplaying First, over the summer I participated in a role play site. Within this site, there are hundreds of plots you can write for. Once you choose a plot you create a character profile. Then with other writers you collaborate on a storyline that supports the plot. I love this process. Not only did my writing improve, but fills a void I have when I’m not writing. Unfortunately, the story lines never last long enough and I’m left wanting more to write. Secondly, my husband believes we live on this vast farm. Through the years he has cultivate an enormous dwarf orchard which provides not only enough produce for us but also for ALL our neighbors, friends and family. The reality is we live on a normal size lot in the middle of a city. Nevertheless, we pick buckets and buckets of pears, cherries, apples, kiwis, plums and figs. Sadly, when I make pies from our abundance the only people around to eat it….is us. We honestly do not need the extra calories so I considered not baking any more pies. Than this project developed where I could share my pies. Thirdly, for the 3rd or 4th time I’ve watched the movie “Julie and Julia”. I have always marvel at how Julie makes herself this challenge of cooking every recipe (524 to be exact) from Julia Child’s “Mastering the Art of French Cooking." cook book all in one year. No matter her obstacles she preservers. For years I have secretly admired Julie. I’ve often wish I had the courage to do what she did. So because I don’t have enough to do in my life. Why not start a blog about something? After bouncing what seem like a million ideas I came up with this crazy project. A blog about pies. Tammy’s Pie Lab Sigh…… so my blog is about pies, pies and more pies. Here are my plans. I have picked the most unusually dessert pies I can find. As you can see this is not just a blog but also an experiment. I am going to cook one pie every week for a year. I have eight pie tasters that will critique each pie. To prevent any preconceived notions of how the pie should taste. I will withhold the pie’s name until after it is critique. Then I will post the history, the recipe, and the critiques of the pie. In addition, there will be some experiments, countless websites to explore and everything you wanted to know about pies and more.
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