Chocolate Bourbon Pecan Pie

This yummy pie won first place at CookThatBook’s inaugural pie making competition. Thank you Jacqui for sharing your prize winning recipe!

2 cups of flour
1 tsp salt
1/3 cup cold lard, cubed
1/3 cup cold butter, cubed
6-8 tbsp ice water

2 cups pecan halves
3 large eggs, beaten
3 tbsp butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tbsp good-quality bourbon
3 oz semisweet chocolate, chopped (use the good stuff!)

Mix together the flour and salt. Cut the shortening into the flour mixture, using a pastry cutter or big fork. The texture you are looking for is a little less than the size of tiny peas. In order to get a really flaky pie crust, you have to do it by hand (not in the food processor). One reason is that when blending by food processor you will be “heating” up the ingredients.

When you add the water it MUST be ice cold. You don’t want to break down the shortening or soften it too much.

The most important thing to remember is not to over mix the dough. When you add the water, add it a tablespoon at a time and just toss it into the flour. NEVER mix your dough! Just work in the water with a fork. You want it to just barely hold together without breaking apart when you roll it out.

Pull the dough together, wrap in plastic and refrigerate for at least half an hour. When you roll out the crust be careful not to work too much flour into the dough.

Preheat the oven to 375 degrees F.

Cover bottom of pie crust with pecans.

In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 30 minutes or until pie is set.

Remove from oven and cool on a wire rack and try to keep your husband from picking at the pie until you serve!