Plan Your Own Derby Party

Chocolate Bourbon Pecan Pie

by Executive Pastry Chef of the Seelbach Hilton

  • Pecan Pie

For the Crust

  • 8 oz Pastry flour
  • 5.5 oz Chilled, unsalted Butter
  • 3 oz Half and half
  • 1 pinch baking powder
  1. Cut the chilled butter into the sifted flour and baking powder until walnut-size chunks are formed. Add half and half, mix only until completely combined. Wrap the finished dough and refrigerate for at least one hour and up to twelve.
  2. Roll out the finished dough lightly, and place in a lightly greased 10" pie pan.* Dock the dough very lightly with a fork evenly across the surface. Fold dough and crimp along the edge to form the lip of the crust.
  3. Using a large coffee filter or parchment paper and your choice of pie weight (beans, rice, etc..) blind bake the crust in a 375 oven, about 10- 15 minutes or until the edges of the dough just begin to brown.
  4. Set aside and allow to cool

 * You may also use this to make six 3" mini pie shells, following the same blind baking method as stated above.

 Italian Honey Meringue

  • 12 oz granulated sugar
  • 6 oz clover honey
  • 1/2 C water
  • 1 pinch cream of tartar
  • 1 C egg whites
  1. Cook sugar, honey and water in a heavy bottomed saucepan with a candy thermometer. Place egg whites and cream of tartar in a mixing bowl with a whisk attachment.
  2. When syrup reaches 230 degrees F, begin whipping the whites on medium high speed.
  3. When sugar syrup reaches 240 degrees F (soft-ball stage), remove it from the heat and slowly pour it along the side of the mixing bowl and into the whipping whites. Do not allow the syrup to contact the whip attachment, as it will spin hot sugar along the sides of the bowl, and create undesirable texture in your final product.
  4. Continue whipping the meringue on high speed until completely cool. Set aside.

For the filling

  • 4 eggs
  • 7 oz Brown sugar
  • 3 oz corn syrup
  • 3  oz molasses
  • 1/2 t salt
  • 1/2  t vanilla
  • 3 oz  quality Bourbon
  • 4 oz melted butter
  • 4 oz cream or half and half
  • 2 C Pecan pieces
  • 1 C Chocolate chips
  1. Beat eggs until combined.
  2. Combine melted butter and brown sugar. Add corn syrup and molasses and mix until combined. Add Bourbon, vanilla,  salt and half and half.
  3. Add beaten eggs to the mix. use a whisk to combine well.
  4. Place a large scoop of pecan pieces in the bottom of the prepared pie shell. Add half of the amount of chocolate chips. Fill to the upper rim with the previously mixed filling.
  5. Bake pie @ 375 for approximately 30- 35 minutes, until filling rises up and becomes quite firm when jiggled. Baking time will be decreased slightly for smaller sized pies.
  6. Serve warm or cooled, topped  with Italian honey meringue, burnt lightly with a torch, and accompanied with a chocolate garnish, mint leaves and caramel sauce.