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Prep time
7 hours 30 minutes
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Cook time
40 minutes
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Serves
8 to 10
Author Notes
This pie is dead simple. I make the pastry by hand. I make the filling by hand and in one bowl. I don’t mess around with blind-baking the crust. And it’s best warm—so you can assemble it and throw it in the oven when everyone is sitting down to dinner ie. once the oven is empty!
It’s like a traditional pecan pie with less goo, lots of nuts and chocolate, and a bit of cookie holding it together. Top it with a big, melty scoop of no-churn malted bourbon ice cream to serve. —Samantha Seneviratne
Test Kitchen Notes
This dish is part of Residentsgiving—aka the Thanksgiving menu of our wildest dreams—created by Food52's resident experts-slash-superheroes. Devour the rest of the spread here, and while you're at it, learn how to Remix & Remaster your Thanksgiving. —The Editors
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Ingredients
- No-Churn Bourbon Ice Cream
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2 cups
heavy cream
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2 tablespoons
malted milk powder
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one
(14-ounce) can condensed milk
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1 pinch
fine sea salt
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1 pinch
ground cinnamon
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1 teaspoon
pure vanilla extract
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3 tablespoons
bourbon
- Pie Crust & Filling
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Pie Crust
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1 1/4 cups
all-purpose flour
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2 teaspoons
granulated sugar
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1/2 teaspoon
kosher salt
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8 tablespoons
salted butter, cut into pieces
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1/4 cup
to 1/3 cup ice water
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Pie Filling
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6 ounces
(12 tablespoons) salted butter, at room temperature
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1/2 cup
packed brown sugar, light or dark
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1/3 cup
granulated sugar
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1
large egg, at room temperature
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2 teaspoons
pure vanilla extract
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1 cup
all-purpose flour
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1/2 teaspoon
baking soda
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1/2 teaspoon
kosher salt
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4 ounces
semisweet chocolate, roughly chopped
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8 ounces
pecans, whole or chopped
Directions
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Prepare the ice cream. Beat the cream and malted milk powder until you have stiff peaks. Fold in the condensed milk, salt, cinnamon, vanilla, and bourbon. Transfer to a standard 8 1/2x 4 ½ inch loaf pan, wrap with plastic wrap, and freeze until firm, at least 6 hours.
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Prepare the pie crust. Mix together the flour, sugar, and salt. Add the butter and toss to combine. Smoosh each of the butter pieces flat. Then, make a well in the center and add ¼ cup water. Toss to combine. If everything is evenly moistened and you can press the crumbs together, then you don’t need any more water. Add a little bit at a time until the dough holds together. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes.
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On a lightly floured surface, roll the disc out into a large rectangle. Fold the dough in half, top down. Then bring the left side over to the right. Wrap and refrigerate for another 30 minutes to an hour.
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Repeat the folding and resting process one more time.
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Heat the oven to 375°F with a rack in the lower third of the oven.
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On a lightly floured surface, roll the dough into a 10 inch circle. Fit it into a standard 9-inch pie plate (ideally glass) and crimp the edges as you like. Cover with plastic wrap and refrigerate while you make the filling.
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In a large bowl, beat together the butter and the sugars until creamy. Add the egg and vanilla and mix to combine. Add the flour, baking soda, and salt and stir to combine. Stir in the chocolate and nuts, but reserve a bit for the top.
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Spread the filling into the prepared pan. Top with the remaining nuts and chocolate. Bake until the center is puffed and set and the underside of the crust is golden brown, 35 to 40 minutes. Let stand for at least 15 minutes before serving with a big scoop of ice cream.
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