The Grand Finale

May 06, 2023

Celebrating today

And the

with two pies

Chocolate Bourbon Pecan Pie

Cook's notes: Adapted from Michele Stuart’s book "Perfect Pies"

Make your own pie crust or use a prepared refrigerated pie crust
Ingredients:

prepared pie crust or homemade
3 large eggs at room temperature
1/3 cup sugar
1/3 brown sugar
1 cup dark corn syrup
1 tablespoon vanilla
2 tablespoons bourbon
5 tablespoons melted butter
1 cup chopped pecans
1/2 cup whole pecans
3/4 cup mini semi-sweet chocolate chips

Directions:
Pie Crust

Preheat the oven to 350 degrees
Prepare the pie shell and place it in an 8-inch pie plate so the edges of the circle drop over the rim.
Using your thumb and index finger, crimp the edges of the pie shell.
Blind bake crust for 5 minutes (overlap 2 pieces of foil in the center of the pie shell-edges of foil will hang over the pan edge).
Remove foil and bake 2 minutes longer-set aside.
Reduce temperature to 325 degrees.

For the filling:

Use a mixer and mix the eggs, sugar, corn syrup, vanilla, and bourbon. (Be sure to scrape the sides and bottom of the bowl at least twice while mixing.)
Add in the warm melted butter and mix well.
In a separate bowl, combine the pecans and chocolate. Sprinkle the mixture over the bottom of the pie shell. Pour the filling over the nuts and chips. Arrange carefully whole pecan pieces on top of the filling.
Use strips of foil on the outside edge of the pie crust to prevent over-browning.
Place the pie plate on a baking sheet, and bake for 45-50 minutes, or until the pie is firm. (The middle will remain a little loose but firm up after the pie is removed from the oven)
Transfer the pie to a wire cooling rack, and let it cool for 2 to 3 hours before serving.
Serve with a dollop of ice cream or whip cream.
Note: This pie is best served at room temperature or warmed at 325 degrees for about 10 minutes. Store it in the refrigerator for up to 5 days, or wrap it in plastic wrap and freeze it for up to 2 weeks.

My picks for the race are

Derma Sotogake Angel Empire Hit Show Cyclone Mischief

Mexican Chocolate and Coffee Ice Cream Pie

Cook's notes: This pie is decadent but well worth the splurge for a refreshing Cinco de Mayo or spring treat. It could last in your freezer for up to a month but it's unlikely that will happen. The recipe was adapted from Southern Living August 2012
I used Haagen-Dazs coffee and chocolate ice cream (each container is 14 oz.)
Ingredients:

3-1/2 cups of finely ground graham crackers (about 1/2 package)
2 teaspoons Saigon cinnamon or 2-1/2 teaspoons ground cinnamon)
4 tablespoons melted butter
1/2 cup mini semi-chocolate chips
1/2 cup finely chopped pecans or almonds
1 cup toasted coconut
1 pt. container coffee ice cream-softened
1 pt. container chocolate ice cream-softened
1 cup whipping cream
3 tablespoons coffee liqueur (I used Kahlua)

Directions:

Preheat oven to 350 degrees.
Use a blender or food processor to finely grind the graham cracker into crumbs. Add in cinnamon and melted butter, and mix well.
Reserve 1 cup of the crumbs and press the rest of the crumb mixture into a pie pan.
Bake for 6 minutes, set aside to cool.
Stir together reserved 1 cup graham crumbs, mini-chocolate chips, toasted coconut, and nuts. Set aside.
Spread softened coffee ice cream evenly over the baked cooled crust. Sprinkle 1/2 cup crumb mixture (crumbs, chips, coconut, pecans) over the coffee ice cream layer.
Freeze until firm. Repeat with the next layer of softened chocolate ice cream and sprinkle with the rest of the graham cracker mixture (reserve 1 tablespoon) and freeze until firm.
Beat whipped cream, add in Kahlua, and spread over the top of each pie serving or over top of the entire pie. Sprinkle with the remaining reserved tablespoon crumb mixture.
Serve immediately. Store leftover pie in the freezer and cover it with foil.

A toast to both holidays with an Ever Ready special
https://sockfairies.blogspot.com/2022/05/blog-post.html

Leave a comment