I'm Not From Kentucky But...

I like chocolate pecan pie! Or isn't it Kentucky Bourbon pie? Speaking strictly from a non-trained know-nothing amateur baker, I believe this pie would qualify as Kentucky Bourbon Pie, and it would taste even better eaten on a warm Spring day with a big hat on and a mint julep in the other hand....



First, I have to admit I didn't eat a bite of this pie. I daresay it was fabulous, however, from how quickly it was devoured (and by how incredible it smelled, too!) And yes, it's been quite awhile since I came visiting around these parts, but I've been eating ... well, not baked goods (and 20 pounds, whoosh, are gone just like that!) Luckily, I love to bake because it gets my creative juices flowing, and as long as I'm not starving or depriving myself of chocolate (individual Dove dark chocolates are my greatest friend these days) then I don't feel like I'm missing out on things. Even things like this pie, sitting on my counter cooling, with its toasted pecans, gooey chocolate filling and too-cute sugared stars on top!



My heroine with this recipe was Alice Medrich. Her cookbook, A Year in Chocolate, is wonderful. The photographs are lovely - a big thing for me when it comes to a cookbook - and I've never struggled or felt like a failure with one of her recipes. This pie also marked my first true attempt at baking a homemade pie crust, and although it's a bit more time-consuming, it's also very satisfying and let's be honest, I just love crimping the edges into a perfect pattern and using my cookie cutters for something other than sugar cookies!




Just look at that. Can you smell it? Don't you want to stick your finger in and lick off the chocolate goo? Or maybe sneak a pecan off the top? I admit it. I wanted to, too. But I didn't, because if I do I'll have to be rolled down the aisle at my sister's wedding in September. And none of us want to see that. But you probably do want to see more desserts like this chocolate pecan pie on your table. And now you can.

Chocolate Pecan Pie
Alice Medrich: A Year in Chocolate

CRUST
1.5 cups all purpose flour
3/4 teaspoon salt
10 tablespoons unsalted butter

FILLING
2 ounces bittersweet or semi-sweet chocolate -- coarsely chopped
1/4 cup light corn syrup
1 tablespoon butter -- melted
1 cup dark brown sugar -- lightly packed
1/4 teaspoon salt
1 tablespoon rum -- or bourbon or brandy
1 teaspoon vanilla extract
3 eggs
2 cups pecan halves -- toasted

whipped cream -- lightly sweetened (optional, for serving)

DIRECTIONS:
1. To make the crust, in a large bowl, thoroughly mix the flour and salt. Cut the butter into chunks and add it to the bowl. Cut the butter into sucessively smaller pieces with two knives or a pastry blender, scraping the bottom of the bowl and tossing the pieces to coat and separate them with the flour as you work. Continue until the largest pieces of butter are the size of peas and the rest resemble bread crumbs. Do not allow the butter to melt or form a paste with the flour. Drizzle 4 tablespoons of water over the flour mixture. Mix with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If the dough seems to dry, drizzle one more tablespoon more of water until the dough is just moist enough to hold together when pressed with the flat of the spatula or fork. Use your hands to press the dough into a disk, pressing in any loose pieces. Wrap and refrigerate for 30 minutes or up to 3 days before use.

2. Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without cracking. On a lightly floured surface, roll the dough into a circle about 1/8" thick. Stopping from time to time to rotate the dough and dust the surface as necessary to keep it from sticking. Dust the excess flour from the rolled-out circle. Fold the dough into quarters. Transfer to the pan and unfold, easing the pastry into the pan without stretching. Trim the dough about an inch beyond the rim of the pan. Turn excess dough under and flute or crimp the edge. Refrigerate at least 30 minutes before baking. Reserve a few scraps of dough for patching later, if necessary.

3. Position a rack in the lower third of the oven. Preheat the oven to 400°F.

4. Remove the chilled piecrust from the refrigerator. Tear off a square of wide foil (or fold 2 pieces together to make the width) and press it, shiny side down, across the bottom and up the sides of the crust. Arrange the excess foil over (but not touching) the edgesof the crust, like an awning, to prevent early browning. With a fork, prick the bottom of the crust all over, piercing right through the foil. Fill the foil lined crust with dried beans or pie weights. Bake the weighted crust for 20 minutes. Remove the foil liner and pie weights. Bake 10 to 12 minutes more, or until the bottom of the crust is golden brown.

5. To make the filling (do this while the crust is baking), in the top of of a double boiler over barely simmering water (or in a heatproof bowl set in a skillet of barely simmering water) combine the chocolate with the corn syrup and butter. Stir until the chocolate is completely melted and smooth. Stir in the brown suger, salt, rum, and vanilla. Add the eggs, stirring until the mixture is well blended and hot to the touch. Set aside the entire double boiler, stirring the filling from time to time until needed.

6. When the crust is ready, remove it from the oven, but leave the oven on. Use the reserved dough scraps if necessary to patch any holes. Put the pecans into the crust. Pour the hot filling over the the nuts and return the pan to the oven. Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles when nudged, 10 to 12 minutes. A knife inserted into the pie will not come out clean; it will still be very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from the center. Cool the pie on a rack. Serve warm or at room temperature with lightly sweetened whipped cream.

Other links:
* An interview with Alice (and a few more recipes) at Sally's Place
* The history of Kentucky Bourbon Pie

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