This recipe appears in:Bake the Book: Jeffersonville Pie
Taking things a step further than plain old pecan pie, The Hoosier Mama Book of Pie adds bourbon, maple syrup, and toasted pecans, bakes it in a buttery pie shell, and stripes it with a bittersweet chocolate ganache.
Excerpted from The Hoosier Mama Book of Pie by Paula Haney and Allison Scott (Paula Haney). Copyright © 2013. Photograph by Steve and Anne Truppe.
- 1 single-crust, blind-baked All-Butter Pie Dough shell (ingredients and instructions follow)
- 1 cup toasted pecan halves
- 1/4 cup semisweet chocolate chips
- 4 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon kosher salt
- 3 large eggs
- 1 cup grade B maple syrup
- 2 tablespoons bourbon
- Chocolate Ganache (ingredients and instructions follow)
- Pie Dough Shell
- 1 3/4 sticks unsalted butter, divided
- 1 tablespoon red wine vinegar
- 1/2 cup cold water
- 2 1/4 cups (333g) all-purpose flour
- 2 1/4 teaspoons (6.5g) kosher salt
- 1/2 tablespoon (6.5g) granulated sugar
- Chocolate Ganache
- 4 1/2 ounces bittersweet chocolate, roughly chopped
- 1/2 cup heavy cream
Dough Making: Cut the butter into 1/2-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.
Stir the red wine vinegar into the cold water and set aside.
Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.
Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.
Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.
Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.
Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.
Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap. Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.
When ready to use, take one of the dough balls out of the refrigerator. The other can be frozen, for future pies.
Roll the dough out into a 14-inch circle, 1/16 to 1/8 inch thick. Use a pan lid or bowl as a guide.
Lightly coat a 9-inch pie tin with cooking spray and dust with flour. Rotate the tin to coat the side. Turn the tin over and tap out any excess flour.
Pick the dough circle up firmly by the edges and center onto the prepared pie tin. Tap the pie tin on the counter several times until the dough settles into it. Gently press the dough into the corners of the pie tin with your fingertips.
Crimp the shell: Gently roll the edges of the pie dough under, with your thumb and index finger resting the rolled edge on the rim of the tin. Be careful not to pull the dough up out of the pie tin as you go. This will cause the shell to sink back into the tin as it bakes and leave you with a too-short pie crust.
Grab the edge of the pie shell with the thumb and index finger of each hand, about an inch apart. Bring your right hand toward you and to the left as you push your left hand away from you and to the right. Place your left hand 1/2 inch to the right of the first crimp and repeat the process until you have worked your way around the pie shell.
Place your index finger behind each crimp and squeeze the point on the outside of the pie shell with your thumb and index finger. Because our pie dough is all butter, and butter softens and melts so quickly in the oven, it is important to start with as sharp and well-defined a crimp as possible.
Place the crimped pie shell in the refrigerator to rest for at least 20 minutes, then transfer to the freezer for 20 minutes to overnight.
Blind Baking: Preheat the oven to 400°F (200°C).
Place the frozen, crimped pie shell on a baking sheet. Line the inside of the shell with parchment paper or a coffee filter. Fill with uncooked beans until the beans are even with the top edge of the crimp. Press down on the beans to make sure they spread to the edges of the shell.
Bake for 20 minutes, rotating 180 degrees halfway through. The outer edge of the crimp should be dry and golden brown.
Pie Assembly: Preheat the oven to 350°F.
Roughly chop the pecans in a food processor, or by hand.
Place the pie shell on a baking sheet lined with parchment paper.
Spread the pecans and chocolate chips over the bottom of the pie shell and set aside.
Fill a medium saucepan halfway with water and bring to a simmer over medium-high heat.
Place the butter in a medium, heatproof bowl and rest it on top of the saucepan of simmering water. Stir the butter occasionally until it is melted.
Meanwhile, mix the granulated sugar, brown sugar, and salt in a small bowl until thoroughly combined.
Remove the butter from the heat and work the sugar mixture into the butter with a spatula until the butter is well absorbed.
Add the eggs one at a time, beating well after each addition.
Whisk in the maple syrup and bourbon.
Place the bowl back on top of the saucepan of simmering water and heat, whisking constantly, until the maple syrup mixture reaches 140°F (60°C) on an instant-read thermometer.
Pour through a fine-mesh strainer into the prepared pie shell, over the pecans.
Bake for 50 to 60 minutes, until the pie is slightly puffed and the center is set.
Cool to room temperature before slicing. While cooling, make chocolate ganache: Place the bittersweet chocolate in a small, heatproof bowl.
Bring the cream to a boil over medium heat.
Pour over the chocolate through a fine-mesh strainer. Let stand for 30 seconds. Whisk the cream and chocolate until smooth.
After pie is cooled, stripe with chocolate ganache. The baked pie can be stored at room temperature up to 2 days.