I might damage my Southern cred with this confession but I find the pecan pie recipe on the back of the Karo Syrup bottle a little too sweet. However, earlier this year, we had a delicious black bottom bourbon pecan pie at High Hat Cafe that wasn’t so sweet and had a deep flavor from the bourbon. So we took to the drawing board and started by altering the pecan filling. We switched the corn syrup with cane syrup and reduced the sugar. In the past, I have used a ganache with bittersweet chocolate and cream to coat the bottom of the pie crust before adding the filling but, after using all the cream in the Bourbon Vanilla ice cream, we had to stick with just morsels. The idea for using cocoa in the pie crust came from Saving Room for Dessert. We also followed the America’s Test Kitchen tip and added vodka and water to the crust to make for a very tender crust that is also easier to roll out.
Look out, Thanksgiving! There is a new pie in town!
Black Bottom Bourbon Pecan Pie
1 cup flour
2 tablespoons sugar
2 tablespoons unsweetened cocoa
1/4 teaspoon salt
2 1/2 tablespoons shortening
2 tablespoons cold butter
ice water and vodka
1/4 cup bourbon
1/4 cup cornstarch
1/2 cup cane syrup
3/4 cup sugar
1/2 cup unsalted butter, melted and slightly cooled
1 cup chopped pecans
a heaping cup of bittersweet chocolate chips
a handful of pecan halves
Preheat oven to 350F
First make the crust. Put the flour, sugar, cocoa and salt in the bowl of a food processor. Pulse a few times to combine. Break up the shortening and butter into smaller pieces and drop into the processor bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are well distributed.
While the machine is running, drizzle in the 1 1/2 tablespoons ice water and 1 1/2 tablespoon vodka (don’t worry, the alcohol cooks off), and stop just when the dough comes together. Stop the machine and feel the dough, if it comes together when pressed between your fingers, it’s ready. Turn the dough out on a lightly floured surface and bring together with your hands into a flat disk. Wrap in plastic and refrigerate for at least 30 minutes.
Roll the dough out on a cocoa’d surface (instead of flour). Fit the dough into a 9″ pie pan that you have coated in shortening. Prettify the edges. Put the crust back in the refrigerator while you prepare the filling.
For the filling, whisk together the bourbon and the cornstarch in a mixing bowl. Whisk in the eggs, and then the corn syrup and sugar. Stir in the melted butter and the chopped pecans.
Take the pie crust out of the fridge and cover the bottom with the chocolate chips. Pour the filling over the chips. Arrange the remaining pecan halves over the entire top of the pie. Cover with aluminum foil so the pecans on top don’t get too dark.
Bake for about an hour until bubbling and puffed on top. Let the pie cool on a rack before cutting.