Happy National Chocolate Pecan Pie Day!
The origin of the pecan pie is slightly unclear. Some say the pecan pie first appeared in the early 1800s in Louisiana, although attempts to trace the dish’s origin have not found any recipes dated earlier than 1897, and well-known cookbooks such The Joy of Cooking did not include this dessert before 1940. Others say that the French invented the pecan pie soon after settling in New Orleans, after being introduced to the pecan nut by Native Americans. The pecan pie may be a variant of chess pie, which is made with a similar butter-sugar-egg custard.
Most pecan pie recipe calls for a mix of eggs, butter, sugar, salt, vanilla, syrup or molasses, and pecan nuts poured into a pastry shell. Popular variations include adding chocolate or bourbon whiskey. Pecan pie is often served with whipped cream and/or a la mode, with a scoop of vanilla ice cream.
Here’s a recipe for Chocolate Pecan Bourbon Pie courtesy of Chicago’s Delightful Pastries. Executive Pastry Chef & Owner, Dobra Bielinski uses bittersweet chocolate and adds a little bourbon for an extra kick.
Ingredients: (serves 8)
- 6 ounces butter, at room temperature
- 1 cup brown sugar
- 3/4 cup corn syrup
- 1/4 cup molasses
- 5 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 6 ounces pecan halves
- 6 ounces bittersweet chocolate, chopped
- 2 tablespoons bourbon
- 1 9-inch pie shell
- Preheat the oven to 375 degrees.
- In an electric mixer, beat the butter with the sugar till smooth. Add the corn syrup and molasses, then the flour and mix well.
- Beat in the eggs one by one, scraping down after each egg; add the vanilla extract and salt. Fold the pecans and chocolate by hand, add the bourbon.
- Bake for 45 to 60 minutes, till the top is dry and the filling is barely jiggling. Let cool.