Bourbon Choc Chip Pecan Pie


What better way to celebrate Martin The Luther King Jr. Day on Jan 17th than with this boujee boozy version of the modern hero's favorite dessert, pecan pie?
Servings: 10
Total Time: 1hour 45mins



1 cup all-purpose flour
½ tsp salt
⅓ cup-1 tbsp shortening
2-3 tbsp water (cold)


1 cup granulated sugar
4 medium eggs (beaten lightly)
1 cup dark brown corn syrup
1 tsp vanilla essence
2 tbsp butter (melted)
¼ cup bourbon
½ cup semi-sweet choc chips (divided)
1 cup whole pecans


First, prepare the pastry. Combine the flour and salt in a bowl and cut in the shortening using 2 knives until the
mixture has only pea-sized lumps.
Toss the mixture with a fork while adding the water in gradual splashes until the flour is moist.
Bring the pastry together in a ball and shape it into a disk on a lightly floured worktop. Cover the pastry in plastic
wrap and chill for 45 minutes until firm and pliable.
Preheat the main oven to 375°F. Roll the pastry round into an 11" disk using a floured rolling pin.
Arrange the pastry inside a 9" pie dish and trim any overhang.

Prepare the filling. In a clean bowl, beat together the granulated sugar, eggs, corn syrup, vanilla, melted butter, and
bourbon until combined. Then strain the mixture.
Sprinkle ⅔ of the choc chips over the pastry base, followed by all of the pecans.
Pour the filling mixture over the pecans and choc chips and scatter over the remaining choc chips.
Cover the edges of the pastry with a 2-3" wide strip of aluminum foil to prevent burning.
Bake in the oven for 45 minutes until set in the center. Remove the foil strip for the final 15 minutes of baking.
Allow the pie to cool before slicing and serving.

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