Pecan Pie with Ganache

Pecan Pie with Ganache

all-butter perfect pie crust, 1/2 of recipe

filling

• • 3 eggs, lightly beaten

  • 1/2 cup light brown sugar

  • 3/4 cup light corn syrup

  • 1/2 cup unsalted butter, melted

  • 1 teaspoon vanilla

  • 1/2 teaspoon salt

  • 1-2 tablespoons whiskey or bourbon, optional

  • 1 1/2 cups chopped pecans

ganache

• • 3 ounces bittersweet chocolate

  • 3 ounces cream

  • crushed pecans

Pie.

Roll the dough out onto a lightly floured surface then transfer to a deep dish pie pan. Fold the edges under and crimp them to make them look pretty. Refrigerate for 30 minutes. Preheat the oven to 350.

In a bowl, whisk together the eggs, brown sugar, corn syrup, butter, vanilla, salt and whiskey until smooth. Stir in the pecans and pour the filling into the crust.

Bake the pie at 350 for 10 minutes, then reduce the temperature to 300 and bake for an additional 45 minutes or so, until the filling seems to be set. During the last 15 minutes of baking, jiggle the pan ever 5 minutes; when it barely wiggles when you shake it, the pie is done.

Cool on a wire rack for 2 hours.

Ganache.

Finely chop the chocolate. Warm the cream in a small saucepan over medium low heat, just until it begins to bubble around the edges. Remove from the heat and add the chocolate. Let stand for 3 minutes, stir until smooth, and pour over the pie. Sprinkle with crushed pecans. Let cool completely before serving.