This pecan pie takes all the things you’re keen on in regards to the traditional and elevates it. Pecans are added to each the piecrust and the filling for a stronger toasted, nutty crunch, a splash of bourbon brings out the wealthy notes of caramel, and bits of chocolate-covered toffee stirred into the filling add a crunchy chocolate-caramel factor that modifications the sport. When you’re feeling fancy, that is the pecan pie for you!
Chocolate Toffee Pecan Pie
Makes 1 (9-inch) pie
- Pecan Piecrust (recipe follows)
- 1 cup (336 grams) gentle corn syrup
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed darkish brown sugar
- 3 massive eggs (150 grams), room temperature
- 2 tablespoons (28 grams) unsalted butter, melted and cooled for five minutes
- 1 tablespoon (15 grams) bourbon
- 1 teaspoon (4 grams) vanilla extract
- ½ teaspoon (1.5 grams) kosher salt
- 1¾ cups (198 grams) pecan halves*
- ½ cup (80 grams) finely chopped chocolate-covered toffee sweet bar
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Place oven racks in heart and higher third of oven. Preheat oven to 375°F (190°C). Spray a 9-inch pie plate with baking spray with flour.
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On a calmly floured floor, roll Pecan Piecrust right into a 12- to 12½-inch circle (about ⅛ inch thick). Switch to ready plate, urgent into backside and up sides; trim edges to ½ inch past edges of plate, if essential. Fold edges beneath, and crimp as desired. Freeze till agency, about 20 minutes.
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In a medium bowl, whisk collectively corn syrup, sugars, eggs, melted butter, bourbon, vanilla, and salt. Reserve ½ cup (57 grams) pecans; very roughly chop remaining 1¼ cups (141 grams) pecans. Fold all pecans and sweet bar into corn syrup combination. Pour into ready crust.
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Bake on heart rack for 25 minutes. Place a sheet of foil on higher rack, and bake till heart of pie is ready and an instant-read thermometer inserted in heart registers 200°F (93°C), 40 to 45 minutes extra, loosely overlaying with foil after 25 to half-hour of baking to forestall extra browning. Let cool fully on a wire rack earlier than slicing.
Pecan Piecrust
Makes 1 (9-inch) crust
- 1½ cups (188 grams) all-purpose flour
- ½ cup (58 grams) pecan flour*
- 1¼ teaspoons (3.75 grams) kosher salt
- 1 teaspoon (4 grams) granulated sugar
- ½ teaspoon (1 gram) floor cinnamon
- ¼ teaspoon floor nutmeg
- ½ cup (113 grams) chilly unsalted butter, cubed
- ¼ cup (60 grams) ice water
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Within the work bowl of a meals processor, place flours, salt, sugar, cinnamon, and nutmeg; pulse till mixed. Add chilly butter, and pulse till butter items are pea-size. With processor working, add ¼ cup (60 grams) ice water in a sluggish, regular stream simply till dough begins to type massive clumps. (Combination must be moist and maintain collectively when pinched.)
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End up dough, and form right into a disk. Wrap tightly in plastic wrap, and refrigerate for a minimum of half-hour. (Dough refrigerated for longer durations of time might have to face at room temperature till barely softened, 10 to fifteen minutes, earlier than rolling.)
