Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chocolate-Bourbon Pecan Pie in a Pretzel Crust

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Chocolate-Bourbon Pecan Pie in a Pretzel Crust

Article excerpt

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 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. …

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