My dad’s favorite confection over the holidays is the pecan pie. Each year, I spend hours scouring over recipes to find a new and improved way to serve up my dad’s special dessert and have yet to use the same recipe twice!
This year, I tried a recipe from Baked by Matt Lewis and Renato Poliafito. Mostly because I’ve been baking through their recipe books, but also because the recipe was for a bourbon chocolate pecan pie. Bourbon and chocolate? Best additives ever for a pie! 🙂
The recipe uses Baked‘s classic pie dough, which is your usual mixture of flour, sugar, salt, and butter. After the dough is pressed down in the pan, it is frozen firm in the freezer for a few hours.
The next step is to add a layer of chocolate chips to the bottom of the pie. This is the first time I’ve made a chocolate pecan pie where the chocolate is a separate layer and not mixed into the filling.
Next, the filling:
The recipe calls for you to tent the pie with foil half way through baking. But all that did was to cause the filling to stick onto the foil and not be perfect. 😦
But, while it doesn’t look great on the top, it was great within.
It was a hit! My dad loved it and ate almost half the pie himself!