This time of the year just makes me HAPPY!
I love everything about it.
Here in the Midwest the nights start to get that first hint of a chill (though the days are still sweltering hot) and if you squint you can start to see a bit of color in the trees. You might have to squint REALLY hard, but it’s there.
My Favorite fall pies
This time of the year kicks off pie making season so expect to see some amazing pies over the next few months.
Brandied Pumpkin Pie.
Grandma’s Thompson’s Easy Chocolate Meringue Pie.
Vanilla Cream Apple Pie.
Yup, they are all headed your way and I am so excited about it.
No fail pie crust
No pie is complete without an amazing crust so expect to see the recipe for that soon as well.
I have tried many different pie crusts over the years until I finally perfected the perfect one.
Tender and flaky every time.
This pie crust couldn’t be easier and comes together in a food processor in a flash.
The secret to a beautiful vanilla bourbon and chocolate pecan pie
Pecan pies are typically not photogenic.
It’s all of those pecans.
They taste delicious but they certainly don’t cut well or cleanly.
But I discovered a few secrets years ago.
If you use a combination of pecan pieces and pecan chips, then it makes cutting significantly easier.
The second tip is a bit harder…wait until the pie is completely cooled.
The hubby obviously jumped the gun on this one (see picture below). Or it may have been me. Who can really wait for a cooled pecan pie?
Anyway, sorry for the chocolately, gooey mess.
I happen to like my pecan pie warm so I never mind a gooey mess. The hubby is team cold in general.
Do you have a preference?
Magic 3 layer vanilla bourbon and chocolate pecan pie
Did I mention the amazing layers of this pie?
It really is magic.
You spread the chocolate and pecans over the unbaked pie crust, pour the filling on top and then let it do its thing in the oven.
When it’s done, you are left with a gooey vanilla and bourbon pecan filling, followed by a silky smooth layer of bittersweet chocolate and a crisp pecan topping.
Vanilla bourbon hard sauce
For those of you that haven’t had the pleasure of trying hard sauce, you are in for a treat. Hard sauce is a sweet buttery ball of liquored up yumminess.
Butter, powdered sugar, vanilla, bourbon. Seems simple but it packs a punch.
I like to serve it dolloped on top of the pie and watch it melt all over.
I had to chose between a pretty piece of pie or a melty hard sauce in the photos.
The pretty pie won.
I should have just grabbed the blow torch and went to town but the inspiration came too late.
So just envision the melty part all over the pie and you will get the picture!
Caution: a little goes a LONG way.
FITNCLEAN Vanilla Beans
My latest food obsession is with these vanilla beans (affiliate links to follow) by FitnClean Vanilla.
They are moist, fragrant, non-GMO, Gluten-free, and free of chemical pesticides and fungicides.
CLICK BELOW FOR PURCHASE OPTIONS:
FITNCLEAN Vanilla also has wholesale and bulk purchase options available directly on their website with free shipping at:
I have used both the Grade A Madagascar and Tahitian vanilla beans as well as their extract grade beans. They were all exceptional.
For this recipe I used Grade A Madagascar vanilla beans but the Tahitian vanilla beans would be fantastic as well.
Enjoy!
Vanilla Bourbon and Chocolate Pecan Pie With Vanilla Bourbon Hard Sauce
Ingredients
Vanilla Bourbon Pie Filling
- 1 cup light corn syrup
- 1/2 cup light brown sugar firmly packed
- 1/2 cup sugar
- 2 tbsp butter melted
- 3 eggs lightly beaten
- 1 tsp pure vanilla extract
- 2 tbsp bourbon
- 1/4 tsp vanilla bean seeds/caviar
- 2/3 cup bittersweet chocolate chips or preferred chocolate chips
- 1 1/2 cup pecans combination of chopped and chips
Vanilla Bourbon Hard Sauce
- 1/2 stick salted butter softened
- 1 tsp pure vanilla extract
- 1 tbsp bourbon
- 1/4 tsp vanilla bean seeds/caviar
- 2 tbsp powered sugar
Other Ingredients Needed
- 1 unbaked pie crust
Instructions
- Preheat the oven to 350 degrees.
- Add the first 8 pecan pie filling ingredients to a medium bowl and stir well. Set aside.
- Sprinkle the chocolate chips on the bottom of an unbaked pie shell.
- Sprinkle the pecans over the chocolate chips. Spread evenly.
- Pour the pecan pie filling over the chocolate chips and pecans.
- Bake at 350 for 55 to 60 minutes.
- Cool for at least one hour before serving.
Make the Hard sauce
- While the pie is cooling, combine all of the ingredients for the hard sauce and mix well.
- Serve a small dollop with each slice of pie.
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