When we eventually made it back home after visiting Woodford Reserve, we didn’t just sit around drinking. We started baking! Here’s a great recipe we tried for a bourbon-y chocolate pecan pie from Baked: New Frontiers in Baking.
Bourbon Chocolate Pecan Pie
1 dough / crust
2 cups pecan halves, toasted
3 large eggs
3/4 cup light corn syrup
3 tablespoons sugar
4 tablespoons firmly packed dark brown sugar
3 tablespoons unsalted butter, melted
Pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons bourbon
1 cup (6 ounces) semisweet chocolate chips
If you’re starting with pie dough, dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface.
Roll out into a 12-inch round.
Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go.
Wrap and freeze the crust until firm, about 2 hours or up to 3 months.
Preheat the oven to 325 degrees F. Coarsely chop 3/4 cup of the pecans. Set aside.
In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
Spread the chocolate chips evenly along the bottom of the frozen pie shell.
Slowly pour the filling on top of the chocolate chips.
Arrange the remaining 1 1/4 cups pecan halves on top of the filling.
Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.
Cool the pie on a wire rack and serve.