DEEP DISH PECAN PIE

DEEP DISH PECAN PIE image

Number Of Ingredients 17

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3 1/4 cups all-purpose flour, plus more for pan and rolling dough
1 1/4 cups cold, unsalted butter, cut into small dice, plus more for pan
1/4 cup sugar
1/2 teaspoon salt
1/2 cup cold milk
1 cup white chocolate, chopped
1 cup dark chocolate, chopped
For the filling
8 large eggs, beaten
8 large egg yolks, beaten
1 1/2 cups sugar
2 cups dark corn syrup
2/3 cup unsalted butter, melted
1/2 cup bourbon
1 1/2 cups chopped pecans
Vanilla ice cream, optional
Chocolate sauce, optional

Steps:

To make the crust: 1 Using the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, combine flour, butter, sugar and salt until mixture has reached a mealy texture (like cookie crumbs). Add cold milk. Increase speed to medium mixing just until the dough comes together into a clump. 2 Remove dough from mixer and form into a disk, wrap in plastic wrap and refrigerate for one hour. To make the filling: 1 Using the bowl of a stand mixer fitted with a whisk attachment, combine eggs and egg yolks. Add sugar and dark corn syrup and whisk well. Add melted butter to combine. 2 Replace whisk with paddle attachment. Add bourbon and chopped pecans on low speed, mixing until combined. Set filling aside. To make the pie: 1 Preheat oven to 325 degrees F. Butter a 10-inch springform pan and dust with flour. Flour a flat work surface. Roll out dough to a 14-inch-diameter circle about 1/4-inch thick. Line the pan with the dough, pressing it into the bottom and up the sides, trimming excess. 2 Place the white and dark chocolate on the crust. Pour filling over chocolate. Cover pan with foil and bake for 2 1/2 to 3 hours. The pie is done when it is firm, but still has a slight "jiggle" in the center. 3 Transfer to a wire rack and cool to room temperature. Cover and refrigerate several hours or overnight. Serve with ice cream and chocolate sauce, if desired.