Friday, February 11, 2011

Dark Side Pie

by Megan S.

There are only two acceptable types of pie: Pecan and Chicken Pot.  All others are just sad stand ins when cake isn't available.  This past August, I decided I wanted to make a delicious variation on a pecan pie, one with semi-sweet chocolate and bourbon. I call it... Dark Side Pie.
Details after the jump.

I used Paula Dean's Chocolate Pecan Pie recipe with a few tweaks of my own (most notably, her timing listed on the Food Network site is totally off) and the Vader cookie cutter from Williams-Sonoma's Star Wars Heroes & Villians set.
Pecan pies can be a little tricky.  The liquid in the center doesn't always set. The first time I made one, I did it for Thanksgiving.  It looked gorgeous but inside it was pecan soup; delicious soup but liquid nonetheless.  This time, I did some research and found out most of the time it's because it's not fully cooked.  There's an easy way to check if it has set.  Gently shake the pan.  If it jiggles, it isn't set and back in the oven it goes.

* 2 sheets of Pillsbury's roll out pie dough
* Approximately 1 cup of pecan halves (just enough to cover the surface)
* 3 large eggs, beaten
* 3 tablespoons butter, melted
* 1/2 cup dark corn syrup
* 1 cup sugar
* 2 tablespoons good-quality bourbon (I used Maker's Mark)
* 3 ounces semisweet chocolate chips

Preheat the oven to 375 degrees F.

Roll out one of the pie sheets into a 9 inch pie pan. Using the tips of your pointer and middle fingers on one hand and the thumb on your other hand, pinch the edge of the crust between them to make a decorative ridge. Then, cover the bottom of the pie crust with chocolate chips.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, and bourbon. Stir until all ingredients are combined. Pour mixture into the pie shell over the chocolate and position the nuts in a circular pattern on top of the pie making sure to dunk each one and place on a heavy-duty cookie sheet.  Roll out the second sheet on to a cutting board and use the William-Sonoma's Darth Vader cookie cutter to make the center piece.  Position Vader in the center of the pie.

Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 45 minutes or until pie is set. Remove from oven and cool on a wire rack.
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