Chow Down Brown: A Pie for the Ages

By now, y’all have probably gone through the traumatic experience that is traveling during the holidays. You’re most likely settled in wherever you’ll be spending Thanksgiving, groceries purchased, catching up on sleep.

But in case you prefer to do things scarily last-minute, here’s my offering at this year’s feast. Pecan pie is a go-to at Thanksgiving, but why not add bourbon?* Its toasty, boozy aroma will make spending time with your crazy family all the more tolerable. And then, of course, melty chocolate chips are melty chocolate chips, which is to say otherworldly. Make this now or make it later; it’ll make you weak in the knees at any time of year. Full recipe after the jump.

Chocolate bourbon pecan pie**
Ingredients:
1 unbaked pie crust (DIY or store-bought)
1 cup brown sugar
1 cup light corn syrup
1 stick salted butter
4 eggs, lightly beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
1 cup semisweet chocolate chips

Directions:
1. Preheat oven to 325.
2. In a saucepan, heat the sugar, corn syrup, and butter over medium heat. Stir frequently until completely smooth. Take off heat and let cool (just until it’s warm rather than scalding).
3.  In a large bowl, combine eggs, bourbon, vanilla, and salt until just combined.
4. Slowly, slowly, add the sugar concoction into the large bowl, whisking enthusiastically so as not to scramble the eggs!
5. Fold the pecans and chocolate chips into the mix. Pour into shell and bake for 50-55 minutes, or until golden brown and set.

Note: If you have a fair amount of filling leftover, as I did, don’t stop short in your efforts to be responsible consumers! Instead, let nothing go to waste by making baby pies in little ramekins. Chocolate cookies and Ritz crackers are both good options for crust-makin’. Crush them as finely as possible and stir in just enough melted butter to make it shapeable. Then, pour in your filling and bake with the pie. Devastatingly adorable (perhaps the new cupcake?).

*: Ask yourself this question when cooking all things, not just pecan pie.
**: This is not a joke.

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