![]() ![]() Carefully slide the tart pan bottom onto a serving plate, cut into slices and serve. Transfer to a wire rack, let cool for 10 minutes then remove the pan sides and let cool completely. inagarten Is it already Thanksgiving next week Yikes This week, Im posting a favorite Thanksgiving dessert each day, starting with the Bourbon Chocolate Pecan Pie from my new cookbook. chocolate bourbon cupcakes with bourbon pecan pie filling, brown sugar swiss meringue, and candied pecans. Gently brush braided edges with the egg mixture. Moisten the edge of the pie crust with the egg and then add the braided pastry to the edges pushing down slightly to seal. Pour the filling into the prepared tart shell.īake until a knife inserted near the center comes out clean, 45 to 50 minutes. You will need about 36 of braided dough to cover diameter of 9 pie plate. Add the molasses, butter and bourbon and beat until thoroughly combined. ingredients 4 large eggs 1 cup light corn syrup 6 tablespoons butter or 6 tablespoons margarine, melted 2 cup sugar 4 cup firmly packed light brown sugar. To make the filling, in a bowl, using an electric mixer on medium speed, beat together the eggs, sugar, salt and cinnamon until smooth. Press the pastry gently into the bottom and sides of the pan, then roll the pin across the top of the pan, trimming off the excess dough. Roll the round loosely around the pin, then carefully unroll it over the top of a 9-inch (23-cm) tart pan with a removable bottom, allowing the excess to drape over the sides. On a lightly floured work surface, roll out the dough into a round 12 inches (30 cm) in diameter and 1/8 inch (3 mm) thick. Add the corn syrup, sugar, bourbon and the chopped chocolate. Shape the dough into a disk 3/4 inch (2 cm) thick, wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to overnight. In a medium bowl, whisk together the eggs and melted butter. The dough will appear rather loose but should hold together when pressed between your fingers. What You need to a Make a CHOCOLATE BOURBON PECAN PIE 1 cup of sugar (This last time I used 1/2 cup white and 1/2 cup brown sugar) 1 9 inch pie shell-unbaked. Sprinkle the ice water over the surface and pulse 7 more times. Pulse until the mixture resembles coarse meal, about 10 times. Cut the butter into 8 pieces and distribute the pieces evenly over the flour. To make the pastry, in a food processor, combine the flour and salt and pulse briefly to blend. FILLING 4 eggs 1 cup golden corn syrup 1/2 cup granulated sugar 1/4 cup melted unsalted butter 1 tbsp bourbon 1 tsp vanilla 1/8 tsp salt 1 cup pecan. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |