DESSERT: CHOCOLATE-BOURBON PECAN PIE IN A PRETZEL CRUST
PG tested
Set the pie pan on a raised wire rack set on a baking sheet in the oven. This way more heat will circulate under the pan, ensuring the pretzel crust bakes completely.
For crust
1½ cups crushed salted pretzels
½ cup unsalted butter, melted and slightly cooled
¼ cup packed dark brown sugar
For filling
½ cup granulated sugar ¼ cup maple syrup
¼ cup light corn syrup 1 large egg
2 tablespoons bourbon 2 tablespoons unsalted butter, melted
Pinch of ground cinnamon
Pinch of kosher salt 1½ cups pecan halves ¾ cup semisweet chocolate chips
Turbinado sugar for sprinkling
Make the crust: In a large bowl, mix pretzels, melted butter and brown sugar until well combined. Press evenly into the bottom and sides of a 10-inch pie pan. Refrigerate for 20 minutes.
Preheat oven to 325 degrees. Place a raised wire rack on a rimmed baking sheet.
Make the filling: In a medium bowl, whisk together granulated sugar, maple syrup, corn syrup, egg, bourbon, melted butter, cinnamon and salt until well mixed. Don’t over whip; you don’t want the mixture to get thick and foamy.
Evenly spread pecans and chocolate chips over the chilled crust. Pour in sugar-egg mixture, making sure all the pecans are coated. Sprinkle handful of turbinado sugar on top.
Place pie on prepared baking sheet. Bake for 30 minutes, turning the baking sheet after 15 minutes, until the top is a rich brown. If the filling is jiggly, bake for a few more minutes until it is firm.
Let cool on a raised wire
Makes 1 10-inch pie.
— Adapted from “Red Truck Bakery Cookbook” by Brian Noyes (Clarkson Potter; Oct. 23, 2018; $25)
(Published 2018)