Ultimate Pecan Pie

Name: Ultimate Pecan Pie
Yield: 1 pie
Ingredients: 1½ cups flour; ½ tsp kosher salt (plus additional ¾ tsp for filling); ¼ cup cold water; 1 cup heavy cream; ¾ cup bittersweet chocolate chips; ¾ cup semi-sweet chocolate chips; ¼ cup white chocolate chips; 2 cups corn flakes; 1 cup pecan halves (for candying); 3 tbsp maple syrup; 6 tbsp butter (for filling); 1 cup brown sugar; ¾ cup + 2 tbsp corn syrup; 3 eggs; 1 tsp vanilla extract; 1 tbsp bourbon; ½ tsp espresso powder; 2 tbsp flour; 4½ cups pecan halves, toasted; ½ cup prepared chocolate ganache (for assembly)

Yield: 1 pie

About the Dish

Traditional custard style pecan filling spiked with bourbon and espresso in a flakey homemade brown butter crust. Topped with chocolate ganache, maple-candied corn flakes & pecans and a while chocolate drizzle for the ultimate dessert indulgence.

Ingredients

1½ cups flour
½ tsp kosher salt (plus additional ¾ tsp for filling)
¼ cup cold water
1 cup heavy cream
¾ cup bittersweet chocolate chips
¾ cup semi-sweet chocolate chips
¼ cup white chocolate chips
2 cups corn flakes
1 cup pecan halves (for candying)
3 tbsp maple syrup
6 tbsp butter (for filling)
1 cup brown sugar
¾ cup + 2 tbsp corn syrup
3 eggs
1 tsp vanilla extract
1 tbsp bourbon
½ tsp espresso powder
2 tbsp flour
4½ cups pecan halves, toasted
½ cup prepared chocolate ganache (for assembly)

Preparation

Prepare the crust: Brown the butter over medium heat until the solids turn golden brown, remove from heat and cool until solid. Pulse chunks of butter with flour and salt to a pebble or sand-like texture, add cold water, and process until a dough forms. Transfer dough to a lightly floured surface and knead lightly, wrap, and chill. Roll into a ~10-inch circle, fit into a 9-inch pie pan, flute edges, and blind bake at 400°F for 15–20 minutes until set. Cool immediately.
Heat heavy cream to a low simmer, remove from heat, add bittersweet and semi-sweet chocolate chips, rest for 5 minutes, then stir smooth. Cool (reheat later as needed). Toss corn flakes and pecans with maple syrup, spread on a parchment lined sheet pan, and bake at 350°F for 15 minutes, stirring halfway through. Cool until crispy. Reserve.
Melt butter over low heat. Stir in brown sugar, corn syrup, eggs, vanilla, bourbon, espresso powder, salt, and flour until smooth. Finely chop ½ cup pecans in a food processor and fold into the mixture along with the remaining pecan halves.
Pour filling into the cooled crust, place on a parchment lined sheet pan and bake at 350°F for about 1 hour, until the center is set and the top is lightly browned. Remove and cool completely to allow the filling to firm.
Warm the ganache until pourable and spread about ½ cup evenly over the pie. Immediately top with the candied pecan–corn flake mixture. Melt white chocolate and drizzle over the top. Let set fully, then slice and serve.

Did you know?

With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!

Ultimate Pecan Pie

Ingredients

Preparation

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