Citrus Chocolate Pecan Pie

Process:

Pie Filling

1. Ensure you have a pre-baked (blind baked) pie shell ready for filling.

2. Preheat the oven to 350 degrees F.

3. In the bowl of a stand mixer or with a hand mixer, cream together the room temperature butter and brown sugar. Mix on medium speed for 1-2 mins.

4. After the butter and sugar are well combined, add in the eggs one at a time. Mix the eggs and butter mixture together until fully incorporated.

5. Add the vanilla bean paste or vanilla extract, dark corn syrup, salt, bourbon (optional), orange zest into the mixer and mix until combined. Set the filling aside.

6. Lay the pecans in an even layer on the bottom of the pre-baked 9” pie shell. Pour the filling over top. Be sure to only fill until the pie filling is just under the rim. (note: be careful not to overfill the pie as it will puff slightly when it bakes.)

7. Bake for 50 mins to 1 hour. You will know the pie is done if you shake it and there is just a slight jiggle in the middle of the pie.

8. Remove from oven and cool before topping with the chocolate layer.

Orange Zest Chocolate Ganache layer:

1. To make the ganache, add dark chocolate, butter, salt, and vanilla into a bowl. Set aside.

2. In a small pan over medium heat, heat cream and sugar until hot, but just before boiling.

3. Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth.

4. Add the orange zest and stir.

5. Pour the ganache over the cooled pecan pie. Set aside to set for at least 1 hour before serving.