Pie is really having a moment. Am I right? As a nation, we’ve revisited cupcakes, experimented with cake pops, gotten cozy with red velvet and all went bananas for salted caramel everything. I think now we’re in the midst of a pie Renaissance. Pie is humble. It has working class roots. In the movies scrappy, lonely characters who are struggling with identity and existence have late night diner pie, accompanied by a bottomless cup of coffee, bitter coffee that was neither fairly traded nor grown in the shade. Pie is homey. It cools on the window sills of maiden aunts in idyllic fictional towns. Pie is American. Intrepid pioneer women used their strong arms to roll out dough in cabins in the wilderness of manifest destiny, as they slowly marched into the west. This week we are celebrating those most American qualities, cooking and eating and being grateful for all we have. And pie is the perfect culmination of our Thanksgiving meal. And this pie. This sweet pie is everything pie ought to be. This pie is like Heaven in your mouth. It has crunch and creaminess. I would be proud if you would partake of my pecan pie.
- 3 tablespoons unsalted butter, melted
- 3 eggs, beaten
- 3/4 cup brown sugar
- 3/4 cup dark corn syrup
- 2 tablespoons flour
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- 1/2 cup bittersweet chocolate morsels
- 9 inch pie crust
Preheat oven to 350. Whisk together butter, eggs, brown sugar, corn syrup, flour, bourbon, and vanilla extract. Fold in pecan halves and chocolate morsels.
Pour the batter into pie crust and place pie pan on a baking sheet.
Bake 45-55 minutes. Let cool completely before slicing.