Chocolate Pecan Pies With Bourbon Vanilla Sauce

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READY IN: 2hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE COCOA SUGAR DOUGH:.
  • Sift flour and cocoa powder onto a piece of waxed paper and set aside.
  • Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
  • Beat in egg yolk and vanilla.
  • Add sifted ingredients to butter mixture and beat just until combined.
  • Do not overwork.
  • Divide the dough into ten small disks on a generously floured work surface.
  • Stack the disks of dough, placing a piece of waxed paper between each.
  • Wrap in plastic wrap and refrigerate for 30 minutes.
  • Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
  • Set aside.
  • MAKE PIE FILLING::.
  • Preheat oven to 350°F and position rack in center of oven.
  • Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
  • Beat eggs in bowl with a whisk.
  • Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
  • Whisk in bourbon.
  • Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
  • Divide filling among tart pans, filling each about three-fourths full.
  • Bake for 12 minutes or until set.
  • Cool on wire rack.
  • Refrigerate until serving time.
  • MAKE CANDIED PECANS:.
  • Preheat oven to 375°F.
  • Heat water and sugar in small saucepan to a boil.
  • Remove from heat.
  • Reserve 1/3 cup.
  • *Remaining syrup can be saved for another use, such as sweetening drinks.
  • Spread pecans in a single layer on a parchment-lined baking sheet.
  • Bake for about 5 minutes.
  • Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
  • Bake for 7 minutes more or until syrup begins to crystallize.
  • Drizzle with remaining syrup and toss again.
  • Bake for 5 minutes more.
  • MAKE BOURBON BANILLA SAUCE:.
  • Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
  • Beat remaining sugar with egg yolks in bowl with a whisk.
  • Carefully pour one-third milk mixture into eggs, whisking constantly.
  • Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
  • Stir in bourbon.
  • Remove from heat and strain into a bowl through a fine sieve.
  • Chill in an ice bath and add remaining cream when cool.
  • TO SERVE:.
  • Spoon some bourbon vanilla sauce on plate.
  • Sprinkle with some candied pecans & raspberries.
  • Remove tarts from pans and place on sauce mixture.
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