Pecan pie has always been a Louisiana favorite. Some may argue that is one of the most popular pies that is made in the state of Louisiana. It only seems appropriate that
Omni Royal Orleans‘ pastry chef, Thomas Weindel would create a pecan pie. However, this is not your ordinary pecan pie. Chef Thomas took the cultural influences of the surrounding area and made the pie unique by adding bourbon and chocolate resulting in this delectable dessert,
Bourbon Pecan Pie. (
More “Perfecting Pie” Recipes)
Bourbon Pecan Pie Recipe
The Filling:
3 cups Sugar
2/3 cups Water
1/4 cup Bourbon
1 1/2 cups Milk
1/2 cup Cream
4 oz Butter
4 Egg Yolks
5 Eggs
3 cups Pecan pieces, Toasted
1 1/2 cups Chocolate Chips
1. In mixing bowl combine water and sugar, pour mixture into a hot pot to caramelize, on medium to high heat. When sugar reaches gold brown color, shut heat off and add cream carefully.
2. Slowly add bourbon then stir in butter. Allow mixture to cool down for 10 minutes before adding milk and eggs.
3. Fill shell with filling and sprinkle pecans and chocolate chips on top.
4. Filling bakes at 300 degrees for 30-45 minutes in pie shell or until set and crust is golden brown.
 Serve the Bourbon Pecan Pie with either ice cream or whipped cream- believe it or not it cuts the sweetness of the pie, and brings all those wonderful flavors together! |
The Crust:
28 oz Flour
2 1/4 tsp Salt
1/2 tsp Baking Powder
8 oz Almond Flour
16 oz Butter, Cold and small diced
9 oz Water, Ice cold
1. Combine flour, salt, baking powder and almond flour in large mixing bowl with paddle attachment. Add half diced butter to the flour mix, reserve remaining butter in cooler. On low to medium speed, mix until butter is fully incorporated into flour.
2. Add remaining butter and mix with paddle until butter pieces resemble the size of split peas. By hand, mix in ice cold water. Do not over mix, stop while dough is crumbly. Press firmly on top of dough mixture and allow minutes to rest in the refrigerator, lightly covered with plastic wrap.
3. After 20 minutes, scrape dough mixture on to work table. Lightly work dough together and then portion in to 2 pound ball. Fresh dough should rest for an hour in fridge before being used.
4. Roll out dough and press into 9-inch pie pan. Refrigerate while making the filling.
 Chef Thomas Weindel is a Louisiana native, graduated with honors from Culinary Art Program at Louisiana Technical College – Jefferson, LA in 2009. Since then he held pastry cook/chef position in many local establishments where he mastered his skills. In October 2013 he joined Omni Royal Orleans as Pastry Chef. |
