By Paul Bodrogi
(Yields one 9-inch pie)
Chocolate Pie Crust Ingredients-7 oz. all-purpose flour
-1 oz. cocoa powder
-1 tablespoon sugar
-10 oz. unsalted butter
-3 oz. cold milk.
Chocolate Pie Crust Procedure1.Put the first 4 ingredients into a mixer, and blend until the mixture is like course sand.
2.Add the cold milk, and mix until just combined.
3.Let the dough chill in the refrigerator for 1 hour.
4.When chilled, roll the dough out into a 9-inch pie pan. The dough should be about 1/8 of an inch thick.
5.Prebake (blind bake) the crust until set.
Chess Filling Ingredients-2 oz. butter
-2 oz. semisweet chocolate
-5 oz. sugar
-½ oz. cocoa powder
-Pinch of salt
-4 oz. whole milk
-1 oz. bourbon
Chess Filling Procedure1.Gently melt the chocolate and butter.
2.Whisk the remaining ingredients together until well combined.
3.Stir in the melted chocolate and butter.
4.Pour the mixture into the prebaked pie shell, and bake at 320 degrees until set (about 30 minutes).
5.Remove from the oven; refrigerate; and let it set.
Pecan Bourbon Sauce Ingredients-2 oz. bourbon
-4 oz. brown sugar
-2 oz. heavy whipping cream
-1 teaspoon salt
-1 cup of finely chopped pecans, toasted
-2 oz. butter
Pecan Bourbon Sauce Procedure1. Combine the first 4 ingredients in a pot, and bring to a boil.
2. Remove from the heat, and stir in the butter.
3. Stir in the chopped pecans.
4. Allow the sauce to cool to room temperature before drizzling over the pie.