3/14 or 3.1415926: Kentucky Chocolate Bourbon Pecan Pie

If you don’t already know, today is Pi Day (and also Albert Einstein’s birthday), and while we’d like to celebrate math on this, the 14th of March, we’d also like to celebrate something else…PIE! Our choice today, is the delicious Kentucky Chocolate Bourbon Pecan Pie recipe from Albert W.A. Schmid’s The Kentucky Bourbon Cookbook, with Kentucky Bourbon Ice Cream. If you’re an expert pie maker, we’d love to see photos of the delicious-ness you’ve whipped up, but we completely understand if you couldn’t wait that long to eat a slice.

**Don’t forget! Enter our giveaway by TOMORROW at 1 pm to win a copy of Michael R. Veach’s book: Kentucky Bourbon Whiskey!

Kentucky Chocolate Bourbon Pecan Pie with Bourbon Whipped Cream Kentucky Chocolate Bourbon Pecan Pie:

6 servings

All-Purpose Pastry

1 1/2 cups all purpose flour

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup very cold unsalted butter, cut into pieces

2 extra-large egg yolks, lightly beaten

1/4 cup ice water

Pie Filling

3 extra large eggs

1 cup sugar

2 tablespoons butter, melted

1 cup dark corn syrup

1 teaspoon vanilla extract

1/4 cup (your favorite) bourbon

1/2 cup semisweet chocolate chips

1 cup pecan halves

  1. To make the all-purpose pastry: Combine the flour, salt, and sugar in a mixing bowl. Cut the butter into the flour mixture, using a pastry blender, until the mixture resembles a course meal. With your hands, gradually add the egg yolks and ice water until a ball of dough is formed (do not overwork the dough). Wrap the dough and chill it for 30 minutes before rolling it out. When the dough is chilled, roll it on a lightly floured surface to a thickness of about 1/4 inch. Make a circle 12 inches in diameter. Place the dough in a 10-inch pie pan and preheat the oven to 375 degrees.
  2. To make the pie filling: In a mixing bowl beat the eggs, sugar, melted butter, corn syrup, vanilla, and bourbon. Strain this mixture into another bowl, using a fine mesh. Sprinkle the chocolate chips on the bottom of the unbaked pie crust, and cover with the pecans. Pour the filling on top of the chocolate and pecans. Bake for 35-40 minutes. The pie is done when a knife inserted 2 inches from the side comes out clean. Cool the pie for at least 30 minutes before serving.

Kentucky Bourbon Ice Cream

3 Quarts

4 eggs

1 cup sugar

¼ cup Kentucky bourbon

1¾ cups sweetened condensed milk

6 cups half-and-half

Beat the eggs with an electric mixer on medium speed. Gradually add the sugar while continuing to mix. Add the bourbon and condensed milk and mix well. Add the half-and-half and mix well.

Pour the mixture into the canister of a one-gallon ice cream maker and freeze according to the manufacturer’s directions. Generally the canister will be surrounded by freezing salt water and will continue to be churned while freezing the ice cream inside.

One the ice cream is made, place it in the freezer and let it sit for at least 1 hour before serving it.

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