Your friends and family are going to love my Bourbon Pecan Pie. My version of this Southern is sure to please. With the light taste of bourbon in the pie filling and the chocolate ganache, this pie is simply ah-mazing!
Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
Add the cold butter pieces and pulse at one-second intervals until the butter is mixed in.
Add the egg and pulse until the dough forms a ball on the blade of the processor.
Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
Flatten the dough into a disc.
*Use immediately or wrap with plastic wrap and refrigerate for up to three days or freeze for up to six weeks for future use.
Preheat the oven to 350 degrees F
On a floured surface roll out the pastry dough with a rolling pin. (Roll out the dough about 1 ½ inches bigger all the way around than a 9-inch pie plate inverted)
Roll the dough back onto the rolling pin and transfer to the pie pan, then place the dough in the pie pan, and decorate the edges as you like.
Refrigerate the finished pie crust until needed.
In the bowl of your stand mixer beat the eggs slightly.
Add the corn syrup, sugars, salt, butter, bourbon, and vanilla, mix well.
Add in chopped pecans and mix well.
Pour the pecan pie mixture into the prepared crust and bake on the center rack of a preheated 350-degree oven for 60 minutes. Let the pie cool on a wire rack when finished baking.*Place a cookie sheet under the pan in case any of the filling bubbles out.
Place the chocolate and heavy cream in a heat-proof bowl over a pot of simmering water, creating a double boiler.
Mix the chocolate mixture until smooth and allow to cool slightly.
When the pie is done baking, allow it to cool for 30 minutes before topping with chocolate ganache and pecan halves.
Refrigerate for an hour to allow it to fully set up.
Serve with whipped cream or vanilla ice cream and enjoy!
*I always make two doughs, even if I freeze one for later, it's just as easy to make a full batch and then I have a dough for later. **Crust may get too dark, cover edges of pie dough with foil to prevent it from burning.