Bourbon Chocolate Pecan Pie #food #food

Hello, it’s me. I’m back again making Steven Colbear’s bourbon chocolate pecan pie. I’m super excited about it. So, I’m going to mix my dry ingredients in this large bowl. I’ll put in half a cup of flour and a cup of sugar. And then a large pinch of salt. Here it is. That’s a pretty large pinch. So, hopefully that’s not too large a pinch. So, I’m going to whisk these ingredients together in my large bowl. Here I am whisking away. Whisking and whisking away. Now, I do the wet ingredients. So, I have here two large eggs. And I have half a stick of melted butter. Okay. And now I have the most exciting ingredient, at least the most forbidden, the devil’s cut bourbon. That’s right. I’m going to put in four whopping tablespoons. So, that smells pretty good. That’s got two eggs, four tablespoons of butter, and four tablespoons of bourbon. So, I’m going to blend those up. I’m going to beep this until smooth. There it goes. Okay, I’m thinking that looks pretty good. It smells great. Now the next step is to pour the wet ingredients into the dry ingredients. So here goes nothing. Now I will quickly whisk those together. Here we go. Whisking and whisking away. So exciting. Let’s get it a little bit whiskier than that. Smells a lot of whiskey. There’s a lot of bourbon. Whisking the bourbon. Okay. Smells pretty good. It’s a little lumpy. And now we’re going to add in the chocolate chips. A cup of chocolate chips and a cup of pecans. All right. So, here is one heaping cup of chocolate chips. In you go. And we’ll whisk those in. Whisking that up. Now, I’m adding in the pecans. And as soon as my blind baked crust cools, I’ll pour the really supposed to be stirring at this point, but the whisk is still getting the job done. So, that’s a cup of pecans. Ooh, that looks so nice.