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chef rochelle's bourbon-spiked chocolate chip pecan pie with whipped cream and candied cranberry garnish
Chef Rochelle's Bourbon-Spiked Chocolate Chip Pecan Pie with Whipped Cream and Candied Cranberry Garnish
November, 2016, Page 116
1¼ cup all-purpose flour
1 teaspoon kosher salt
5 ounces cold butter, cubed
2 tablespoons cold water
2 tablespoons cold vodka
10 tablespoons butter, browned and cooled
1 cup brown sugar
1 cup sugar
1½ cup corn syrup
6 large eggs
3 tablespoons bourbon
Salt to taste
Vanilla extract to taste
2 cups pecans, halved or crushed
½ cup chocolate chips
CHOCOLATE WHIPPED CREAM
½ cup heaving whipping cream
2 tablespoons melted chocolate
1 teaspoon vanilla extract
Optional: powdered sugar to taste
½ cup fresh cranberries
½ cup water
½ cup sugar, plus extra for dusting
A crust made with vodka, a pecan filling spiked with bourbon, and whipped cream flavored with chocolate and topped with candied cranberries: Even if you haven’t saved room, you’ll want dessert.
Prepare candied cranberries two days in advance. Wash cranberries and place in a shallow glass baking pan. Add water and sugar to a saucepan and bring to a boil. Stir briefly and remove from heat. Allow to cool slightly. Pour over cranberries, making sure all berries remain submerged. Marinate 12-24 hours. Drain liquid and toss cranberries in a little sugar. Dry overnight.
For dough, combine flour, salt and butter in a mixer or food processor. Mix until flour forms fine, course crumbs. Add cold water and vodka. With rubber spatula, mix, pressing down on dough until it is slightly tacky and sticks together. Roll into a ball, wrap and refrigerate at least
45 minutes or up to 2 days.
To roll dough into crust, lightly dust a clean and dry cutting board or countertop with flour. If making a standard-size pie, use a large rolling pin to roll dough ball into a round that’s 1" larger in diameter than the top edge of the pie tin. For 6-8 individual pies, divide dough into small balls of equal portions. Roll dough into a round that’s 1" larger in diameter than the top edge of the individual pie tins. Lay dough inside pie tin, pressing bottom gently into corners and sides. Add pie weights and preheat oven to 325 degrees. Bake until edges are barely golden, about 12 minutes. Remove pie weights and set aside.
For filling, add butter to a large sauté pan and cook on medium-high heat until brown, being careful not to burn. Remove from heat and allow to cool. Add sugar, corn syrup, eggs and bourbon to a large mixing bowl. Pour in cool butter and mix well.
Pour filling into the shell. Add pecans and chocolate chips. Bake about 50 minutes, or until golden brown and center reaches 200 degrees.
While baking, prepare the chocolate whipped cream. Place heavy whipping cream and, if desired, powdered sugar to taste, in a large mixing bowl. Use an electric mixer to whip into stiff peaks. Add melted chocolate and vanilla. Whip until blended. Cover and chill.
To serve, top pie with whipped cream and candied cranberries.
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