I'm thinkin' you've just conjured up our families favorite "turkey day" dessert pie!! And what's Thanksgiving with out a really grrrrreat dessert? Pecan Ganache Bourbon Pie is so awesomely delicious you won't want to share-but it's Thanksgiving, so just be generous!
In our family, we do so love everything about food, from the planning of it, the making of it, and best of all, we enjoy our time together consuming it...and we have had lots of practice with the consuming part!
This is what you will need:
Pecans, semi sweet chocolate, whipping cream, butter, dark corn syrup, sugar, eggs, bourbon (or pure vanilla extract), salt, and one pie crust (homemade or packaged).
Of course, I think the velvety ganache should be made first...measure out 8 ounces of
chocolate and 1 cup of yummy heavy cream.
Melt chocolate in the top of a double boiler which has been placed over boiling water. Stir.
When chocolate is melted, add cream and stir to blend. Set aside until ready to use.
Now, let's make the delicious pecan filling. In a medium bowl, drop in the sugar, eggs,
bourbon, corn syrup and butter and a pinch of salt. Blend well, then stir in the pecans.
Prepare the pie crust and fit it into a 9"pie plate. Pour just enough yummy ganache into the
pie crust to cover the bottom. Smooth it out with a spoon...yes, when finished you may lick the spoon-then discard...pour the pecan filling over the ganache. (Did I mention that this is my favorite pie!)
Hint: Turn all the pecans right side up...your pie will make a better presentation.
Now a little trip to the over-bake at 375 degrees for 50-55 minutes.
When pie is cool, put the remaining ganache in a piping bag and decorate the top of pie.
This Pecan Ganache Bourbon Pie is so scrumptious you don't really need a dollop of
bourbon flavored whipped cream on the side but what the heck, just go for it 'cause I know
this dessert will make your "thankful for" list for sure!!
Here is the recipe:
Pecan Ganache Bourbon Pie
l unbaked pie crust
1 cup sugar
1 cup dark corn syrup
pinch of salt
2 T butter
2 T bourbon or vanilla extract
1 1/2 - 2 cups of pecans
1 C whipping cream
8 ounces semi sweet chocolate
Optional: 1/2T bourbon
Optional: 1/2T bourbon
Preheat oven to 375 degrees.
Make a one crust pie shell (or use premade). Fit into a 9" pie plate. Refrigerate until ready
Melt semi sweet chocolate in the top of a double boiler over boiling water. (Don't let bottom of bowl touch the water). When melted stir in the heavy cream and optional bourbon if using. Set aside until ready to use.
Combine eggs, sugar, corn syrup, pinch of salt, bourbon, and butter. Stir until well combined. Add pecans, mix well.
To assemble the pie, pour enough (about 1/3 of it) ganache into the bottom of the unbaked pie crust and smooth with a spoon. Pour the pecan filling over the ganache and off to the oven it goes.
Bake at 375 degrees for 50-55 minutes.
When cool, transfer remaining ganache into a piping bag and decorate the top of the pie
with rows of stripes going one way, then rotate the plate and pipe stripes going the other way.
Pie can be served with a dollop of bourbon flavored whipping cream or a scoop of ice cream.