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Рецепт Bittersweet Chocolate Bourbon Pecan Pie
by Global Cookbook

Bittersweet Chocolate Bourbon Pecan Pie
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Ингредиенты

  • 1 1/4 c. flour
  • 1/4 tsp salt
  • 1/2 c. [1 stick] chilled butter cut into 8 pcs
  • 1/4 c. ice water for food processor method 5 - 7 tbls ice water for by hand method
  • 3 lrg Large eggs
  • 1/4 c. light corn syrup
  • 1 pch salt
  • 1 Tbsp. Kentucky bourbon
  • 2 Tbsp. butter
  • 2 c. chocolate chips
  • 1 tsp instant decaffeinated coffee granules
  • 1 1/2 c. coarsely minced pecans
  • 1 1/2 c. heavy cream whipped
  • 1 Tbsp. Kentucky bourbon warmed
  • 1 Tbsp. instant decaffeinated coffee granules.

Инструкции

  1. To Make the Crust:* Add in the flour, salt and butter to the workbowl of a food processor fitted with the metal blade. Process off and on till the mix has pcs of butter in it the size of lima beans.
  2. With the motor running, pour 1/4 c. ice water through the feed tube; stop processing just as the mix begins to create a ball; shape into a disc, wrap in plastic wrap and chill for 30 min or possibly more.
  3. Preheat the oven to 350 deg.
  4. Roll out the dough on a lightly floured surface to fit into a tart pan with a scalloped rim which is 9 inches in diameter and 1 1/4 inches high.
  5. Chill while making the filling.
  6. To Make the Filling:* Beat the Large eggs, syrup, salt and bourbon on medium speed till well blended, about 2 min.
  7. Heat the butter, 1 1/2 c. chocolate chips and coffee granules over very low heat.
  8. Mix in 1 c. minced pecans and pour into the prepared crust.
  9. Sprinkle with the remaining 1/2 c. minced pecans and the 1/2 c. chocolate chips.
  10. Bake in the center of the oven till hard, about 35 min.
  11. cold on wire rack, then remove outer rim of pan.
  12. To Make the Topping:* Beat the heavy cream till stiff peak forms.*
  13. Stir the warmed bourbon with the coffee till dissolved.
  14. fold into the whipped cream.
  15. Serve cake hot, at room temperature or possibly chilled. with a dollop of topping.