Grosse Savanne’s Chocolate Bourbon Pecan Pie
Hey, everyone! It’s time to Stir Dat Pot once again.
Today, I’m going to stray into dessert territory, one of my favorite places. Out at Grosse Savanne Lodge, we serve dessert with both our mid-day and evening meals, so I get my fair share of practice. We have groups who come multiple times a year and often will request a dessert. This is one I get asked for quite a lot–my Famous Chocolate Bourbon Pecan Pie.
To do this right, you’re going to need a two-week prep period. So two weeks before, sweat two pounds of pecans in a 350-degree oven for about five minutes, and then soak them in sealed mason jars filled with good quality bourbon. Remember, all bourbons are whiskey, but not all whiskeys are bourbon.
Two weeks later, you’re ready to make some pies. I make five or six at a time and use the bourbon that the pecans are soaking in where my recipe calls for bourbon. When all is said and done, any leftover pecans or bourbon make a nice snack.
What You’ll Need
1 9-inch pie shell
1 cup sugar
½ cup light corn syrup
½ cup Steen’s cane syrup
½ cup butter (real butter, none of that fake stuff)
4 eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
What You’ll Do
Preheat oven to 350 degrees. In a small saucepan, combine sugar, syrups and butter. Cook over medium heat, stirring constantly until butter melts and sugar has dissolved. Remove from heat and let cool.
In a large bowl, combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour sugar/butter/syrup mixture into egg mixture, whisking constantly. Note: if the sugar/butter/syrup mixture is too hot, it will cook the eggs and you won’t be able to blend the mixture properly, and it will ruin your pie and no one will eat. You, on the other hand, will blame me because I gave you the recipe, which as we know by this note is wrong.
Stir in chocolate chips and pecans, and then pour into pie shell.
Bake in preheated oven for 40-45 minutes, or until filling is set and crust is golden brown.
May be served warm or chilled with your choice of topping–I like whipped cream.
I use a basic pie crust, but if you want to just buy one, I promise not to tell anyone.
See y’all soon and don’t forget to
STIR DAT POT!!