An unforgettable chocolate and nut pie recipe from acclimated chef and
No Kid Hungry ally Kelly Fields. |
NO KID HUNGRY
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RECIPE
OF THE
MONTH
Dear
John,
You really deserve a treat after a grueling year. Master chef and
restaurateur Kelly Fields comes to the rescue this month with a recipe
for an unforgettable pie.
Bourbon-chocolate pecan pie
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Bourbon-Chocolate Pecan Pie
From Kelly Fields' The Good Book of Southern
Baking
Makes one 9-inch single-crust pie
You will want to let this pie chill before you
eat it so that it sets up and slices well. I'm a big fan of warming
it, one slice at a time, and serving it with vanilla ice cream.
Finally, I don't know why you would want to, but you can leave the
chocolate out of this pie and replace it with an additional 3/4 cup of
other nuts.
Ingredients:
*
2 cups pecan halves
*
4 1/2 ounces dark chocolate, chopped
*
1 recipe Single-Crust Pie Dough (see
below), parbaked or a frozen pie shell
*
3 eggs, at room temperature
*
1 cup granulated sugar
*
1 cup cane syrup
*
Pinch of kosher salt
*
1/2 cup unsalted butter, melted
*
2 tablespoons bourbon
Method:
1.
Preheat the oven to 350F. In a medium
bowl, toss together the pecans and chocolate and spread in the
prepared pie shell.
2.
In a large bowl, whisk the eggs with the
sugar, cane syrup, and salt until fully combined. Stir in the butter
and bourbon. Pour the mixture over the chocolate and pecans in the pie
shell, filling it as full as you're able without overflowing the
crust.
3.
Place the pie on a baking sheet and bake
in the center of the oven for 45 to 60 minutes, rotating the pie after
30 minutes, until the center is just set. Remove from the oven and
allow to cool completely on a wire rack before serving. The pie can be
stored at room temperature for up to 5 days.
Single-Crust Pie Dough
Makes enough dough for one 9-inch pie crust
Ingredients:
*
1 1/4 cups all-purpose flour, plus more
for dusting
*
1/4 teaspoon kosher salt
*
1/2 cup frozen unsalted butter, grated
on the large holes of a box grater and frozen
*
1/2 teaspoon distilled white vinegar
*
1/2 cup ice water
Method:
1.
In the bowl of a stand mixer fitted with
the paddle attachment or in a large bowl using a handheld mixer,
combine the flour and salt. Add the butter and beat on medium speed
just until the mixture resembles coarse meal, about 45 seconds. In a
small bowl, combine the vinegar and water. With the mixer on low
speed, mix in the vinegar-water mixture, 1 tablespoon at a time, until
the dough just comes together. Turn the dough out onto a lightly
floured work surface and pat it into a disk. Wrap in plastic wrap and
refrigerate for at least 4 hours or up to 2 days or freeze for up to 1
month. If frozen, thaw in the refrigerator overnight before using.
2.
Liberally dust a work surface and your
rolling pin with flour. Working quickly to keep the pie dough from
warming up too much, roll out the dough, rotating it a quarter turn
every few rolls, until it's about 1/4 inch thick. Roll the dough
around the rolling pin and carefully unroll it into a deep 9-inch
glass pie plate. Pat the dough into the pie plate. Fold the
overhanging dough under itself and press the dough to make it even. To
crimp the dough, use the index finger of one hand to press the dough
between the index finger and thumb of another, allowing the crimp to
extend past the edge of the pie pan a bit-this will prevent the
rim of the dough from collapsing during baking. Place the pie shell in
the freezer for at least 1 hour.
3.
Parbake the crust. Preheat the oven to
425F. Scrunch up a sheet of parchment paper so it's all wrinkled, then
flatten it out and use it to line the pie shell. Fill with dried beans
or pie weights.
4.
Parbake for 15 minutes, rotating the pie
plate after 8 minutes, until the crust is light golden at the edges.
Remove the parchment and beans or pie weights and let cool on a wire
rack.
5.
To fully bake the crust, after you've
removed the parchment and pie weights, return the crust to the oven
and bake for an additional 7 minutes, until lightly golden.
Note: This piecrust is just as easily
made by hand. Place the cold flour and salt in a large cold bowl. Add
the butter and cut it in with your hands, rubbing the butter into the
mixture until it resembles coarse meal. This takes about 90 seconds.
Make a well in the middle of the mixture and add the vinegar and ice
water. At this point, I like to switch over to a spatula to start
moving the dry ingredients into the liquid, folding the ingredients
over until everything is just incorporated and a dough has formed.
Turn the dough out onto a lightly floured work surface and continue as
directed in the recipe
About Kelly Fields
Kelly Fields grew up
near Charleston in a family with a strong Lowcountry
baking tradition. She has worked as a pastry chef for
more than twenty years and opened her own restaurant
Willa Jean in 2015. She won Outstanding Pastry Chef from
the James Beard Foundation in 2019 and was named one of
the most influential people in the South by Garden &
Gun magazine. She founded the Yes Ma'am foundation to
inspire, encourage, and mentor the next generation of
women in the restaurant and hospitality industry. Like
every good Southerner, she has a good dog (Kinney) by
Kelly her side. Learn more about The Good Book of Southern
Fields Baking here.
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