Chocolate Pecan Pie with Local Honey

I love Georgia Pecans and this is a really great recipe combining local made chocolate, honey and pecans.

Chocolate Pecan Pie with Local Honey at Beechwood Inn by Chef Gayle Darugh

One Prepared Pie Crust

¾ cup light corn syrup

¾ cup sugar

Pinch of salt

1 teaspoon real vanilla extract

1/8 teaspoon grated nutmeg

1 teaspoon Bourbon

3 tablespoons Mountain Sourwood or Tupelo Honey

3 eggs

1 ½ cups pecan pieces

¾  cup semisweet chocolate chips

½ cup unsalted butter, melted

Pie Crust

1 ¼ cups all purpose flour

½ tsp sea salt

½ tsp sugar

½ cup cold unsalted butter cut into pieces

¼ cup ice water

Place the flour and butter in the freezer for 1 hour. In a food processor, combine the flour, salt and sugar. Add the butter and pulse until mixture resembles coarse meal, about 10 seconds. Pour the mixture into a mixer and slowly add water until the mixture comes together in a ball. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll the dough on a lightly floured surface into a 12-inch (30cm) round. Transfer the dough into a 9-inch pie plate letting the dough ease into the pan, rather than pressing it in. Tuck the overhanging dough underneath the area above the rim of the pie plate, to create a double width of dough, then crimp the edges and refrigerate until ready to fill. Preheat the oven to 350 degrees.

Combine the corn syrup, sugar, salt, vanilla, honey and eggs in a large bowl. Mix well, then stir in the melted butter. Pour the mixture into the pie crust and add the chocolate chips and pecans.  Bake the pie for 60 – 70 minutes rotating once, or until the crust is brown and the filling is bubbling. Serve the pie warm with Gayle’s vanilla cream

Gayle’s Silky Vanilla Cream

½ cup heavy whipping cream

¼ cup real sour cream

¼ cup confectioners’ sugar

1 ½ teaspoons pure vanilla extract

In a chilled mixing bowl whip cream until soft peaks have formed. Add sour cream, sugar and vanilla and whip until well blended. Serve over fresh fruit, fruit cobblers, shortcake, etc.

Recipe by Pastry Chef Gayle Darugh, Best Chefs America 2013 and 2014

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