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    You are in: Home / Recipes / Chocolate Pecan Pies With Bourbon Vanilla Sauce Recipe
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    Chocolate Pecan Pies With Bourbon Vanilla Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    1 hr 20 mins

    55 mins

    Manami's Note:

    This is really a WOW dessert, truly amazing! Godiva chocolate web site. We are making these for Thanksgiving day! ;) I thought it was too involved but I was out-voted! So here's how: ;) Special equipment 10 tart pans with removable bottoms - 3-1/2 to 4 inches.Didn't account for cooling times.

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    Ingredients:

    Yield:

    tarts ( ...

    Units: US | Metric

    COCOA SUGAR DOUGH

    CHOCOLATE PECAN PIE FILLING

    CANDIED PECANS

    BOURBON VANILLA SAUCE

    GARNISH

    Directions:

    1. 1
      MAKE COCOA SUGAR DOUGH:.
    2. 2
      Sift flour and cocoa powder onto a piece of waxed paper and set aside.
    3. 3
      Place butter and sugar in bowl; beat with mixer at medium speed until light and fluffy.
    4. 4
      Beat in egg yolk and vanilla.
    5. 5
      Add sifted ingredients to butter mixture and beat just until combined.
    6. 6
      Do not overwork.
    7. 7
      Divide the dough into ten small disks on a generously floured work surface.
    8. 8
      Stack the disks of dough, placing a piece of waxed paper between each.
    9. 9
      Wrap in plastic wrap and refrigerate for 30 minutes.
    10. 10
      Place each disc in between two sheets of waxed paper and roll to about 1/8-inch thick; place dough in tart pans.
    11. 11
      Set aside.
    12. 12
      MAKE PIE FILLING::.
    13. 13
      Preheat oven to 350°F and position rack in center of oven.
    14. 14
      Heat corn syrup, sugar, cocoa powder and butter in a heavy bottomed saucepan.
    15. 15
      Beat eggs in bowl with a whisk.
    16. 16
      Slowly pour corn syrup mixture into eggs, whisking constantly until well combined.
    17. 17
      Whisk in bourbon.
    18. 18
      Divide chopped pecans and chopped chocolate among pastry-filled tart pans.
    19. 19
      Divide filling among tart pans, filling each about three-fourths full.
    20. 20
      Bake for 12 minutes or until set.
    21. 21
      Cool on wire rack.
    22. 22
      Refrigerate until serving time.
    23. 23
      MAKE CANDIED PECANS:.
    24. 24
      Preheat oven to 375°F.
    25. 25
      Heat water and sugar in small saucepan to a boil.
    26. 26
      Remove from heat.
    27. 27
      Reserve 1/3 cup.
    28. 28
      *Remaining syrup can be saved for another use, such as sweetening drinks.
    29. 29
      Spread pecans in a single layer on a parchment-lined baking sheet.
    30. 30
      Bake for about 5 minutes.
    31. 31
      Drizzle one-half syrup (about 3 tablespoons) over nuts and toss to coat.
    32. 32
      Bake for 7 minutes more or until syrup begins to crystallize.
    33. 33
      Drizzle with remaining syrup and toss again.
    34. 34
      Bake for 5 minutes more.
    35. 35
      MAKE BOURBON BANILLA SAUCE:.
    36. 36
      Heat 1 cup cream, milk, vanilla bean and 1/4 cup sugar in medium saucepan to a simmer, stirring constantly.
    37. 37
      Beat remaining sugar with egg yolks in bowl with a whisk.
    38. 38
      Carefully pour one-third milk mixture into eggs, whisking constantly.
    39. 39
      Return the egg mixture to pan; Cook over low heat until sauce has thickened enough to coat the back of a wooden spoon.
    40. 40
      Stir in bourbon.
    41. 41
      Remove from heat and strain into a bowl through a fine sieve.
    42. 42
      Chill in an ice bath and add remaining cream when cool.
    43. 43
      TO SERVE:.
    44. 44
      Spoon some bourbon vanilla sauce on plate.
    45. 45
      Sprinkle with some candied pecans & raspberries.
    46. 46
      Remove tarts from pans and place on sauce mixture.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Pecan Pies With Bourbon Vanilla Sauce

    Serving Size: 1 (2673 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 906.3
     
    Calories from Fat 520
    57%
    Total Fat 57.8 g
    89%
    Saturated Fat 29.0 g
    145%
    Cholesterol 290.0 mg
    96%
    Sodium 72.6 mg
    3%
    Total Carbohydrate 90.1 g
    30%
    Dietary Fiber 6.0 g
    24%
    Sugars 47.2 g
    188%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    vanilla beans

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