Bourbon, Brown Butter, and Chocolate Chip Pecan Pie

love. thank you.

inhales and exhales thought consciously remembering

how easy love could arrive. how it meant something to thank you. release

all of that, before

a ballon threatened to pop beneath your rib cage each time and you stopped even listening to your breath

and you couldn’t concentrate and suddenly it’s years later and here you are, recalling

love squeaks past the elephant on your chest and you don’t feel there’s enough air to let out thank you.

you start to wonder if this will last forever. you start to wonder when it will ever go away.

and then you remember why it is hard to accept that love would want to be there and why maybe you can’t believe you have to say thank you because it isn’t easy and that when all of it shifts you will have to embody those two things because you will have learned something useful and it dawns on you to ask,

what is it you are trying to tell me?

and it doesn’t answer right away, or it does, and you don’t speak the language yet [love], but this is a start [thank you]

even if you never get there, and your time is spent putting things in the wrong places (chocolate chips in pie crust and browned bits in butter and sea salt on sweet things and taking a slice for yourself before the big event)

it is coming

love. thank you.

One Year: Fig, Feta, and Scallion Cornbread
Two Years: Red Potato Gratin with Thyme and Manchego
Three Years: Citrusy Cranberry Chutney with Golden Raisins and Tart Cherries
Four Years: Brown Sugar Pomegranate Cranberry Sauce
Five Years: Honey-Roasted Root Vegetables
Six Years: Sweet Turkey Chili with Corn, Kidney Beans, and Kale

Bourbon, Brown Butter, and Chocolate Chip Pecan Pie
Makes one 9-inch pie

Chocolate Chip Crust:
1 1/2 cups all-purpose flour
2 tbsp granulated sugar
1/2 tsp salt
1 1/2 sticks unsalted butter, chilled and cubed
1/4 cup ice cold water
1/2 cup mini chocolate chips

4 tbsp unsalted butter, browned and cooled
1 cup granulated sugar
1 cup dark corn syrup
3 tbsp bourbon
1 1/2 tsp pure vanilla extract
1/4 tsp salt
3 eggs
1 cup pecan halves
1/2 cup semisweet chocolate chips
sea salt, for sprinkling

In a large bowl, whisk together flour, sugar, and salt. Add cubes of butter and cut the butter into the dry ingredients using a pastry cutter or your fingers until it becomes shaggy and crumbly. Pour in water, rubbing into the dough until it sticks. Form the dough into a round disc, about 1-inch thick. Wrap in plastic wrap and refrigerate for 30-45 minutes. Then, roll out on a floured surface until it forms a large round, about 1/4 inch thick. Fold over the rolling pin and transfer to pie dish.

Preheat oven to 350 degrees Fahrenheit. In a large bowl, whisk together browned butter, sugar, corn syrup, bourbon, vanilla, and salt. Whisk in eggs. Fold in pecans and chocolate chips. Pour over chocolate chip crust. Sprinkle with sea salt, then bake for 45-50 minutes, rotating halfway through for even baking, until golden brown (note: the filling will puff up, and no longer be very wiggly when it is finished). If the crust starts browning too quickly, wrap an aluminum foil tent around the pie as it bakes, removing about ten minutes before it is done baking. Let cool completely, then refrigerate. Serve the following day, chilled.



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