Before you decide this dessert should be served during happy hour…or in place of happy hour…relax. This will not land you a DUI or any need for bail money. All of the alcohol does bake out. Although I’m not quite sure how I feel about that.
This pie is a really nice alternative to your traditional pecan pie. There is a beautiful blend of both pecans and walnuts with a traditional pecan pie filling…with a twist. Enter chocolate and Kahlua. Now, the crust really is a traditional pie crust. Well, except it calls for just a wee lip nip (1/4 cup) of vodka. Not more than a few shots really.
OK. OK! You’re right! This ain’t granny’s pecan pie. But I sure think she would have approved. We all know granny really enjoyed the communion wine. 😉 Mogan David’s move over!
White Russian Pie
We begin with…
Foolproof Pie Dough
Cooks Illustrated, November 2007
Makes enough for one 9-inch double-crust pie
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
- 1 teaspoon table salt
- 2 tablespoons sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
- 1/2 cup cold vegetable shortening, cut into small bits
- 1/4 cup cold vodka
- 1/4 cup cold water
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
…And on to the pie filling:
Adapted from Better Homes & Gardens Kahlua Chocolate Pecan Pie
- 3/4 cup semisweet chocolate pieces
- 3 eggs, lightly beaten
- 3/4 cup light-color corn syrup
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
- 1/4 cup Kahlua
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla
- 1/2 cup chopped pecans, toasted
- 1/2 cup chopped walnuts
- Coffee Whipped Cream (see recipe below) (optional)
- 1/3 cup semisweet chocolate pieces, melted
- Pecan halves, toasted
Preheat oven to 375 degrees F. Prepare above crust. Wrap pastry circle around rolling pin; transfer to a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Sprinkle with the 3/4 cup chocolate pieces.
For filling, in a medium bowl, combine eggs, corn syrup, brown sugar, melted butter, coffee liqueur, flour, and vanilla. Stir in the 1 cup chopped pecans. Slowly pour filling over chocolate pieces in crust, spreading evenly.
Cover edge of pie with foil to prevent over browning. Bake for 25 minutes. Remove foil. Bake about 10 minutes more or until edge is puffed and a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill within 2 hours.
If desired, prepare Coffee Whipped Cream before serving. Garnish pie with the melted chocolate and the pecan halves. Spoon the whipped cream on top of each serving (if using). Makes 8 servings.
For the coffee whipped cream, simply place 1 1/2 cups cold heavy cream into a mixer with whisk attachment. Whisk until soft peaks form. Add 3 tbsp. Kahlua and continue to whisk until stiff peaks form
Easy as pie. I like easy. I like pie.
Life is too short to eat ugly food y’all.