Still haven't figured out what you're making for Christmas dessert? Allow me to suggest this Chocolate Bourbon Pecan Pie. I know that Pecan Pie is usually reserved for Thanksgiving, but it would be an error of epic proportions to relegate a dessert this delicious to only one day per year.
Creamy pecans, sweet custard and rich chocolate come together to create a perfect filling that gets kicked up a notch with a hit of bourbon. It's comforting enough for a cold snowy night, but special enough for a holiday celebration. I've already made this pie twice this winter and it's gotten rave reviews both times (including being called the best pie ever on two different occasions). No matter what you're making this holiday, I hope you have a sweet one.
Chocolate Bourbon Pecan Pie
From Baked: New Frontiers in Baking by Matt Lewis and Renaldo Poliafino
1 ball of Classic Pie Dough (I use Dorie Greenspan's Perfect for Almost Anything Pie Crust)
2 cups pecan halves, toasted
3 large eggs
3/4 cup light corn syrup
3 tablespoons sugar
4 tablespoons firmly packed dark brown sugar
3 tablespoons unsalted butter, melted
Pinch of salt
1 teaspoon pure vanilla extract
3 tablespoons bourbon
1 cup (6 ounces) semisweet chocolate chips
Roll out your dough on a floured surface, transfer to your pie plate, and crimp the edges. Wrap the crust and freeze it for at least two hours.
When ready to bake, preheat the oven to 325 degrees. Coarsely chop 3/4 cup of the pecans and set them aside. Whisk the eggs, corn syrup, sugars, butter, salt, vanilla and bourbon. Stir in the chopped pecans. Sprinkle the chocolate chips over the bottom of the crust. Pour the filling over the chocolate chips, and arrange the remaining pecan halves on top. Bake for one hour, or until a knife stuck into the center of the pie comes out clean. (Note: the original recipe suggests covering the crust with foil halfway through baking. I didn't do this either time I made the recipe and it turned out fine).