One of the things I love about pecan pie is listening to how people pronounce it. I know, weird, but it’s so interesting to see how people say it just by where they are from. The northeast says PEE-can pie while a majority of the US says pee-KAHN pie, fascinating I know. Well regardless of how you say it one things for sure, it’s dang delicious! Of course, simply because of how my mind works, I’m trying to take this pecan pie to another level by adding in some bourbon and chocolate. Of course, not-too-mention making my own crust, with a braided edge, that is loaded with bacon fat. Yes, I said bacon fat and if you’ve never used it in baked goods then your bad, cause you’ve been missing out big time! If you’ve ever wondered how to make a pecan recipe, then here’s your chance!!
Most people I’m guessing eat pecan pie as a dessert by itself or after a meal. For me, I crave it in the early mornings with a hug hot mug of black coffee. Something about the sweet and bitter combinations coming together in one harmonious bite resulting in a blissful foodgasm :-). I also do this because I’ve heard if you eat sweets in the mornings, the cravings drastically subside for later in the day binging, which I always love to do before going to bed resulting in steady weight gain. I blame my wife for the sweet tooth I’ve inherited these days… SSHHH don’t tell her I said that. Again, doesn’t matter when you eat it because it’s dang delicious! Now you’re getting’ it.
When it comes to making a pie crust the first thing you have to remember is to start with a whole bunch of love. Baking is a whole other beast that requires lots of patience and lots of love. Put on some Marvin Gaye, soak in a tub, I don’t care but start with some love. Oh and bacon fat, gotta use bacon fat. For the flour I always go with Bob’s Red Mill All-Purpose flour because of its versatility. It can be used in baking breads, making crusts, breadings, and of course pie shells. The easiest way I know how to form the pie shell is by adding the flour, salt and fat to a food processor and pulsing until the lard becomes the size of rice. From there you slowly pour in your water. Now if you’re a purist, which I often times am, I use a pastry knife except for I have been having trouble locating it. I think it’s under my prep table buried until flours and tools… Gotta find that guy.
Once the dough has been made, you want to let it chill in the refrigerator for at least 1 hour but preferably overnight. Then it’s all about rolling it out. This pie dough recipe will almost certainly give you plenty of leftovers which you should throw away, but just wanted to give you a heads up. Way better to have extra then to have this thin little brittle crust. Once the dough is rolled out simply form it to your pie pan. I like to roll up the dough around my rolling pin and then roll it out over the pie pan, makes me feel cool J. Now I went the extra mile and decided to make the outside edge a braid using the dough. No you definitely do not have to do this, but dang does it look cool. Not sure if it’s from me growing up in salons that my parents owned or my wife who is obsessed with hair, extensions, dyes, etc. but I wrapped up a mean braid. Slice three very thin pieces of rolled out dough, mold them together at the top using water and then overlap them.
You’ll need to make a few braids and then simply connect them together using a dab of water to the outside of the pie tin. Pop that sucker in the freezer and let’s make the filling, which is incredibly easy to make. Eggs, corn syrup, brown sugar, orange zest, vanilla, pecans, bourbon and chocolate, and you are good to go! Put the pecans and chocolate into the frozen pie shell and pour on the liquid mixture. You can reserve some of the pecans form them nicely on the top or you can add everything together. Me I don’t care much about the pecans being uniform on top, but hey you might so do what you want!
Bake this puppy up and let it sit for a few hours’ room temperature while your try not to eat off your arm from salivating too much. My advice would be to get outta the house so you don’t drive yourself crazy! This pecan pie is a winner, so whip it up and don’t forget the bourbon and chocolate!
- 2 ½ cups of Bob’s Red Mill All-Purpose Flour
- 12 tablespoons of cold unsalted butter
- 4 tablespoons of cold rendered bacon fat
- 1 teaspoon of Kosher salt
- 1 cup of ice cold water
- 1 cup of corn syrup
- ½ cup of packed light brown sugar
- ¼ cup of melted unsalted butter
- 3 eggs
- 1 tablespoon of bourbon
- zest of 1 orange
- 2 teaspoon of vanilla
- 4 cups of pecan halves
- 1 cup of large chocolate chips
- Preheat the oven to 350°.
- Crust: In a food processor combine the flour, butter, bacon fat and salt and process on low speed until the butter is the size of rice.
- Slowly drizzle in the water until it becomes mealy. Remove the dough, form it into 2 discs and rest the dough in the refrigerator for at least 1 hour.
- Remove the dough and roll each of them out. Form one of them over a pie tin and the other one use as the outer braided crust.
- Slice 9 thin slices from the rolled out dough. Pinch 3 of them together at the top using water and overlap them to form a braid. Repeat with the other 6 pieces and then mold them together on the outside of the pie shell.
- Freeze the pie dough.
- Filling: In a large bowl whisk together the corn syrup, brown sugar, melted butter, eggs, bourbon, orange zest and vanilla and set aside.
- Remove the pie crust from the freezer and add in the pecan halves and chocolate chips and pour the corn syrup mixture over top.
- Bake in the oven at 350° for 60 minutes and then cool it at room temperature for 5 hours.