On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.
In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.
Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.
First published May 2008
Copyright 2011 Martha Stewart Living Omnimedia, Inc. All rights reserved.
I made this pie for the "Pie theme" night at Cathy & Rich's house last month. Didn't take any pictures. But it was wonderful. I was very pleased that Erik, who is not a dessert fan, had a piece & took one home! I'm not a real fan of traditional pecan pie, so I was a bit skeptical. But it exceeded my expectations. I made bourbon whipped cream to serve on time, which was absolutely divine!
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