Salted Bourbon Pecan Pie
Ingredients
1
refrigerated prepared pie crust
1 cup
dark corn syrup
1 cup
dark brown sugar
3
eggs, beaten
¼ cup (½ stick)
Kowalski's Unsalted Butter, melted and cooled
1 oz.
bourbon whiskey
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
½ tsp.
kosher salt
12 oz. (about 2 ½ cups)
pecans, toasted and roughly chopped
2-3 oz.
chocolate and/or vanilla almond bark (to taste), chopped
- freshly ground Kowalski's Sea Salt, to taste
Directions
- Place dough in a 9" deep-dish pie plate; trim edges, leaving about 1" hanging over the edge. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired.
- Freeze crust for 30 min.
- Preheat oven to 400°.
- Put a piece of parchment paper or foil over the pie shell; fill with dried beans or pie weights. Place pie plate on a baking sheet on the center rack of a preheated 400° oven; bake until dough is set (about 15 min.).
- Remove from oven; remove parchment and beans. Set aside on a rack to cool.
- Reduce oven temperature to 350°.
- In a large mixing bowl, combine corn syrup, sugar, eggs, melted butter, bourbon, vanilla and kosher salt; whisk until homogenous.
- Stir in pecans.
- Return pie plate to the baking sheet; pour in the filling (do not overfill).
- Bake on the lower oven rack until filling is set and top is dark golden-brown (about 60 min.). If the edge of the crust gets very dark, cover edges only with aluminum foil or a pie shield.
- Cool to room temperature on a rack.
- In a small glass mixing bowl, melt almond bark in the microwave on 50% power in 1 min. intervals, stirring between bursts (use 2 separate bowls if using both chocolate and vanilla almond bark).
- Drizzle about ½ of the chocolate on the pie; sprinkle with sea salt and drizzle with more chocolate to taste.
- Let stand for several hrs. until chocolate sets; slice and serve.
- Store leftover pie at room temperature, loosely covered, for 1-2 days or refrigerate for up to 5 days.
