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segunda-feira, dezembro 9, 2024

Chocolate Toffee Pecan Pie – Bake from Scratch





Chocolate Toffee Pecan Pie

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
  • cups (198 grams) pecan halves*
  • ½ cup (80 grams) finely chopped chocolate-covered toffee sweet bar
  • 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.

  • 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.

  • 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.

  • 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

  • cups (188 grams) all-purpose flour
  • ½ cup (58 grams) pecan flour*
  • 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
  • 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.)

  • 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.)

*We used Schermer Pecans Pecan Halves and Schermer Pecans Pecan Flour, out there on-line at schermerpecans.com.





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