48 | 52 Pecan Chocolate Whiskey Pie

I hope all of you who celebrate it had a lovely Thanksgiving!

According to what people posted on Instagram, it was the year of Pecan Pie.
Which is nothing new, I know.

But this year, I only saw Pecan Chocolate Whiskey Pies. Seriously though.
How can you people do this to me?

I mean, pecans PLUS chocolate PLUS whiskey? Yes, please!

So I had to make one, too. Without Thanksgiving. But that's alright.

Pecan Chocolate Whiskey Pie

From Joy the Baker

For the crust:

113 g (1/2 cup) cold butter, in small cubes

210 g (1 1/2 cup) flour

2 teaspoons sugar

1/2 teaspoon salt

80 ml (1/3 cup) cold buttermilk

For the filling:

200 g (1 cup) sugar

250 ml (1 cup plus 2 tablespoons) molasses

1/2 teaspoon salt

3 eggs

1 teaspoon vanilla extract

2 tablespoons whiskey

75 g (1/3 cup) butter, melted

100 g (1 cup) pecans, chopped

85 g (3 ounces) dark chocolate, coarsely chopped

• For the crust, whisk together flour, sugar, and salt.  Add cold butter cubes and work the butter into the flour mix with your fingers. Add the buttermilk and knead together.
• On a lightly floured surface, knead the dough into a disk.  Wrap it in plastic wrap and put in the fridge for 1 hour. 
• Roll out the pie crust on a well floured surface - about 3mm / 1/8 in thick and about 30 cm / 12 in in diameter.  Transfer to a pie pan and trim the edge. Cover with plastic wrap and put it in the fridge for another 30 minutes (minimum; 3 hours max).
• Preheat oven to 180°C (350°F). 
• For the filling, whisk together sugar, molasses, salt, eggs, vanilla extract, whiskey, and melted butter until well combined.
• Sprinkle pecans and chocolate around the bottom of the pie. Pour filling over the chocolate and nuts.
• Bake for about 45 to 55 minutes (until it jiggles uniformly, not just in waves).  
• Let cool completely before refrigerating. 

 

My modifications:

None. (Using Irish whiskey instead of bourbon doesn't count, right?)

The taste:

Oh. My. Goodness. Thank you.

Thank you everybody for showing me all your delicious pictures and thereby making me want to try this pie. Thank you.

(I'm just trying to figure out how to turn this into candy. Because let's be honest here. Who needs a pie crust?)

What is your favorite Thanksgiving pie?

47*52 Pecan-Brown Sugar Coffee Cake

I saw a very yummy-looking shot of a Pecan-Brown Sugar Coffee Cake on Flickr last week. And since I haven't made anything with pecans for this blog yet I thought this would be a great recipe for this week's bake.

Plus - Thanksgiving is around the corner (even though we don't celebrate it here).

But pecans and Thanksgiving go well together, right?

The picture on Flickr did not come with a link for a recipe so I googled and decided to make the one below. It is completely different from the one I saw but it sounds delish.

Let's find out if it really is.

Pecan-Brown Sugar Coffee Cake

From food.com

330 g (2 cups) flour

440 g (2 cups) packed brown sugar

170 g (3/4 cup) butter, cold & cubed

250 g (1 cup) sour cream

1 egg, lightly beaten

1 teaspoon baking soda

3 tablespoons sugar

1 teaspoon cinnamon

150 g (1 cup) pecans, chopped

• Mix flour and sugar in a large bowl.
• Add butter cubes and mix until crumbly. Press 2 3/4 cups of crumb mix evenly on the bottom of a 20 x 30 cm (13 x 9 in) pan.
• Stir together sour cream, egg, and baking soda. Add the remaining crumb mix just until moistened, pour over crust bottom.
• Combine sugar and cinnamon. Sprinkle evenly on top, together with the pecans.
• Bake at 180°C (350°F) for 25-30 minutes.

My modifications:

I didn't have enough packed brown sugar at hand but I wanted to maintain that intense flavor so I used maple syrup. I found a good article on how to substitute it in terms of quantity here. (I reduced the overall amount of sugar by using 1/2 cup packed brown sugar and 2/3 cup maple syrup.)

I also used pumpkin pie spice instead of just cinnamon because I thought it would be nice.

The taste:

I really like it. It could have been a bit higher (so maybe I'd use a smaller pan next time) but other than that - very good! The reduced sugar amount was totally enough but a bit more pumpkin spice would not have hurt.

What's your favorite baking recipe for Thanksgiving?