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This Chocolate Bourbon Pecan Pie is the perfect treat to top off your Thanksgiving feast

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RICHMOND, Va - Chef Tammy Brawley, Owner of The Green Kitchen - Richmond, gave us a great recipe to top off your Thanksgiving feast with her Chocolate Bourbon Pecan Pie. Tammy also gave us instructions on how you can finish off your slice with a spritz of homemade bourbon whipped cream. For more information visit online at www.greenkitchenrichmond.com.

Chocolate Bourbon Pecan Pie
Makes one 9” Deep Dish Pie or one 11” Tart
1¾ cups plus 2 tablespoons all-purpose flour
½ cup plus 3 tablespoons sugar
¾ teaspoon salt
¾ cup unsalted butter (1½ sticks), cut into ½” pieces and chilled
1 cup light corn syrup
3 eggs
5 tablespoons unsalted butter, melted
¼ cup bourbon (I like to use Knob Creek, or nice smoky bourbon)
2 teaspoons pure vanilla extract
4 ounces bittersweet chocolate (I like to use 2 ou bittersweet and 2 ou semisweet)
2 cups chopped pecans, toasted (*see note)
½ cup pecan halves
*I like to serve this pie with bourbon whipped cream
Preheat the oven to 400 degrees.
For the pie crust:
Place the flour, 2 tablespoons sugar and ¼ teaspoon salt together in the bowl of a food processor fitted with a metal blade and pulse until combined.  Add the cold butter, one piece at a time, pulsing until mixture resembles coarse meal.  Slowly drizzle in a little ice water and pulse until the dough begins to form.  Remove dough from processor and gather into a disk, wrap tightly in plastic and chill until firm, about 45 minutes.
Roll out the dough to a 13” circle, and place into an 11” pie plate or tart shell, shaping the sides to the dish or shell.  Line with parchment paper and fill with pie weights.  Bake for 10 minutes, remove weights and bake 5 minutes longer.
For the pie filling:
Lower the oven setting to 350°.  In a large enough bowl, combine the corn syrup, remaining sugar, eggs, melted butter, bourbon, vanilla and remaining salt and set aside.  Sprinkle the chocolate and chopped pecans over the piecrust and pour corn syrup mixture over the top.
Place pecan halves in a decorative pattern on top of filled pie and baked until golden and set about 45 minutes.  Transfer to a cooling rack to let cool for at least 20 minutes.  Pie will keep covered, up to 3 days.
*To toast nuts, preheat oven to 350° and place nuts on a dry sheet tray.  Toast for approximately 8 minutes. ALWAYS set a timer, but remember chopped nuts might take less time.
Bourbon Whipped Cream
1 cup whipping cream
2 tablespoons confectioner’s sugar
1 teaspoon bourbon
Place all ingredients in bowl of stand mixer, or use hand mixer.  Begin whipping on lower speed, slowly increasing your speed as mixture begins to thicken.  Stop at desired consistency and place a dollop on top of pie before serving.
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