Is anything more comforting than a creamy, rich chocolate pie? Maybe only one that has a boozy caramel layer added.
Topped with local flaky sea salt and made with a pecan shortbread crust, this is lifestyle reporter Felicia LaLomia’s favorite dessert. And if it isn’t yours, it just means you haven’t tried it yet.
In this series, Felicia takes you through how to cook with booze. And, of course, she will be trying lots of it along the way.
The caramel is made with Sunken Barrel Bourbon, a new venture from One Woman Winery. The dessert is buttery and delicious and has just a hint of bourbon that comes through in the end.
- ½ cup pecans, plus extra chopped to serve
- 1 cup flour
- 7 tbsp cold unsalted butter, cubed
- 1/4 cup sugar
- 1 egg
Salted Bourbon Caramel
- 2 cups sugar
- ½ cup bourbon
- ¼ cup corn syrup
- ½ cup (1 stick) unsalted butter
- ½ cup heavy cream
- 2 tablespoons sour cream
- Pinch of salt
- 3 ½ to 4 ounces extra-bittersweet chocolate
- ½ cup heavy cream
- Flaky sea salt
- Make the crust: Preheat the oven to 350 degrees. Grease a 9 inch pie pan. Add the pecans to a blender or food processor and blend into a fine crumb. Add the flour, butter and sugar, and pulse until combined. Add the egg, and pulse until a dough forms. Transfer to the pie pan and press into the bottom and sides. Freeze for 10 minutes, and then bake for 20 minutes.
- Make the caramel: Add the sugar, bourbon and corn syrup to a saucepan over medium heat. Bring to a boil, stirring occasionally, and cook for about 12 minutes until the color deepens and the texture thickens. Remove from the heat, and immediately stir in the butter, heavy cream, sour cream and salt. Pour into the crust and allow to set for at least one hour.
- Make the chocolate ganache: Bring the cream to a boil. Break the chocolate into small pieces into a heat safe bowl. Pour the hot cream over the chocolate and let stand for one minute. Stir until combined. Pour over the caramel and let set for 1 hour in the refrigerator. Finish with flaky salt and chopped pecans.