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Kentucky Pecan Pie
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Prep Time:
20 minutes
Total Time:
3 hours 55 minutes
Kentucky-inspired pecan pie with a twist on classic sweet and nutty flavors.
Ingredients:
  • 1 cup Gold Medal™ all-purpose flour
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1 cup corn syrup
  • 2 tablespoons bourbon, if desired
  • 3 eggs
  • 1 cup pecan halves or broken pecans
  • 1 bag (6 oz) semisweet chocolate chips (1 cup)
Instructions:
  • In a medium bowl, combine flour and 1/2 teaspoon salt. Add shortening and blend it in using a pastry blender or 2 knives until the mixture resembles small peas. Gradually sprinkle cold water, 1 tablespoon at a time, while tossing with a fork until the dough is moistened and almost sticks together (add 1 to 2 more teaspoons of water if needed).
  • Form the pastry into a ball and press it into a flat round shape on a lightly floured surface. Wrap it in plastic wrap and refrigerate for about 45 minutes until it's firm but still easy to work with. Chilling the dough allows the fat to solidify slightly, resulting in flakier pastry. If chilled for longer, let it sit out briefly to soften before rolling.
  • Preheat oven to 375°F. Roll out pastry into a circle 2 inches larger than a 9-inch glass pie plate. Gently place the pastry into the pie plate, ensuring it fits snugly against the bottom and sides. Trim any excess dough hanging over the edges to leave a 1-inch overhang. Tuck and fold the excess dough underneath, level with the plate, and create a decorative fluted edge.
  • In a large bowl, whisk together sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt, and eggs until smooth. Mix in pecans and chocolate chips. Transfer mixture to a pie plate lined with pastry. Cover the edges of the pastry with a strip of foil to avoid over-browning.
  • Bake for 40-50 minutes until set, uncovering for the final 15 minutes. Allow to cool for 30 minutes, then refrigerate until chilled, approximately 2 hours.

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