Step aside trendy Banana Bread and prepare your sweet tooth for our delicious recipe for Salted Bourbon Caramel Chocolate Pecan Pie! As we celebrate National Pecan Pie Day today, we wanted to share this decadent and delicious recipe from our Ms. Rose’s family to yours!
Oh, don’t forget to show us how your sweet treat by tagging @MsRosesFineFood on Facebook & Instagram!
Salted Bourbon Caramel Chocolate Pecan Pie
Cream Cheese Crust:
1/3 cup  Butter
1 cup   All Purpose Flour
1/8 tsp  Baking Powder
2 1/4 oz Cream Cheese
1/8 tsp  Salt
1 Tbs   Ice Water
2 tsp    Vinegar
Mix together the flower, baking powder and salt. Cut in the butter then cream cheese. Add your water and vinegar and mix until just combined. Refrigerate for at least 30 minutes. Roll out to line a 10” pie dish. Put in the refrigerator to chill.
1 1/2 cups  Sugar
3/4 cup    Butter, melted
1/3 cup    All Purpose Flour
1/3 cup    Cocoa Powder
1 Tbs     Corn Syrup
1 tsp      Vanilla
1/4 tsp    Cinnamon
3 each    Large Eggs
1 cup     Pecans, toasted and chopped
Stir together the sugar, butter, cocoa powder, cinnamon, corn syrup and vanilla. Add your eggs then flour and pecans. Pour into your cold, unbaked pie shell and bake at 350º for 15 minutes then turn the oven down to 325º for 45 minutes. The pie will be puffed up and slightly jiggly but not completely set. It will fall as it cools. As the pie cools, you can make your caramel topping.
Bourbon Caramel Topping:
3/4 cup Granulated Sugar
1/3 cup Bourbon Cream Liqueur (Buffalo Trace or Brown Jug Sprits)
4 Tbs  Butter
1/4 tsp Salt
2 cups Pecan Halves, toasted
1 tsp   Sea Salt
In a heavy bottomed sauce pan, caramelize your sugar with a little water. When the caramel reaches a nice amber color, turn off the heat and remove the pan from the stove. Carefully add your bourbon liqueur and whisk once the bubbling slows. Add your butter and salt and whisk. While your caramel is cooling, arrange your pecan halves on top of your pie and pour your caramel on top of the pie. Sprinkle to your liking with Sea Salt.