Bourbon Chocolate Pecan Pie or Pete's Birthday 'Cake'

I should have known when I handed Pete copies of the two books by the 'Baked' duo and asked him to choose his birthday cake that it wouldn't end up the way I had planned. I was hoping that he'd go for the grasshopper or chocolate malt ball layer cakes, but it only took him about a minute to hand the book back pointing at page 97 with an 'I want that one' expression on his face. My response - "Well that's not a cake but if that's what you really want for your birthday...". I couldn't exactly say no could I?

As usual the thing Pete most desired required one of the few kitchen items I didn't have so an emergency shopping trip ensued for a correctly sized pie pan and a giant bag of pecan nuts. That's where my griping ends however because I really liked making this recipe - baking up a pie makes me feel incredibly housewifey. I can imagine myself in a little wooden house in Texas whipping up pastry in a gingham clad kitchen, leaving the finished pie to cool on the window sill. Yes I am ridiculous, and I love it.

The pastry recipe was perfect coming together perfectly with the exact liquid amount stated and giving a smooth, easily rollable texture that didn't tear at all. The filling was very easy to prepare too. Please remember that the pastry needs to chill for an hour in the fridge before you roll it and line the pie dish and then needs to freeze for at least 3 hours before you add te filling and bake - I made, chilled, rolled it and then popped it into the freezer and then went to do my chores in town so when I got back I was ready to fill and bake it.

I agree with the lovely Baked boys that you should be generous with the bourbon - I used Jack Daniels Single Barrel Select which you can buy in most supermarkets now. It costs more than your standard bourbon but it's worth it - Pete likes bourbon straight up and the cheaper ones just aren't that nice that way. Unless you're exceedingly rock n roll of course, but we both drink for the taste not for the side affects!

Serve this pie at room temperature with a good quality vanilla ice cream at a dinner party or sat on the sofa while watching something appropriate like Boardwalk Empire and drift off into a time gone by where dinner parties were daily, men had impressive moustaches and ladies were only happy if they looked picture perfect. Can I go back there please?


Bourbon Chocolate Pecan Pie
Serves 8-10
Taken from 'Baked : New Frontiers in Baking' by Matt Lewis and Renato Poliafito

Pie Dough Ingredients
200g plain flour
1.5 tsp caster sugar
1/2 tsp fine sea salt
125g unsalted butter, cold and cut into 1cm cubes
100ml ice cold water

Filling Ingredients
250g pecan halves, toasted in a 200 C / 400 F oven for 10 minutes
3 large eggs
180ml golden syrup or runny honey (or light corn syrup if you can get it)
4 tbsp dark brown sugar (packed into the spoon)
3 tbsp unsalted butter, melted
pinch of fine sea salt
1 tsp vanilla extract
3 tbsp bourbon
200g dark chocolate in chips or chunks (or a half and half mix of dark and milk if you prefer)

Pie Dough Method
In a bowl whisk together the flour, sugar and salt and then add the butter cubes and toss to coat them. Pour into a food processor and give it a few pulses until the butter is in little pieces about the size of a hazelnut. Now drizzle in the ice cold water through the feed tube while pulsing the machine until it comes together as a ball - keep your eye on it as you may not need all the water.

As soon as this happens remove the dough from the processor, give it a very quick few kneads and then flatten into a disc and wrap in cling film. Refrigerate for a minimum of one hour and a maximum of 3 days.

When chilled remove from the fridge and roll out on a floured surface to about a 12" round. Drape over the pie dish and gently work it in folding any overhanging pastry under before crimping the edge. Wrap in cling film and freeze for a minimum of 3 hours (maximum 3 months) before filling and baking.

Filling Method
Preheat the oven to 170 C / 325 F then take 100g of the toasted pecans and chop roughly before setting aside.

Lighlty whisk the eggs in a large bowl until just combined and then add the syrup/honey, sugars, melter butter, salt, vanilla and bourbon. Whisk again until combined and then stir in the chopped pecans.

Remove your frozen pie shell from the oven and evenly sprinkle in the chocolate chunks. Pour over the filling and then top with the remaining pecan halves.

Bake in the centre of the oven for 30 minutes, then remove and cover the pie edges with tin foil before returning to the oven for another 30 minutes. Test to see if the pie is done by inserting a knife into its centre - if it comes out clean it is done, if it comes out with clumps of filling stuck to it you need to bake for another 5 minutes and then test again.

Cool on a rack and serve warm or at room temperature. This pie can be kept covered in the fridge for up to 2 days.

Creamy Candy Cane Pie

There's no denying it now, Christmas is truly upon us. I have gone into my regular festive stupor, wanting to decorate everything in the house (including the cat) and bake stupid amounts of sugar cookies (I have restrained myself from doing this so far). I have placed an outrageously large online food order concidering there's only the two of us. We have lobsters for Christmas eve (no we're not rich, they're frozen ones from Lidl!) and for Christmas breakfast this year we are having smoked salmon benedict and the obligatory fried halloumi - don't ask me why but this is a tradition of mine that's been going on since I was small.

In my house at least, dessert after our giant Christmas dinner was never that much of an event, my mum's roast being delicious enough (and large enough) to eclipse anything that may be plated out later. Plus after eating said giant meal no-one really fancies cramming in anything as rich and stodgy as a Christmas pud. I think this dessert will change all that though, as the creamy peppermint filling is light and refreshing with the base giving a lovely chocolatey hit, and its pretty red and white swirls add the required wow factor with a sprinkle of disco golden glitter.

On top of all that it is also very easy to make as it uses marshmallows to set the cream centre rather than gelatine. The only thing you need to remember is that it needs to chill in the fridge for at least 4 hours before serving, so I would suggest making it the night before, or even earlier as it can be frozen in its tin, well wrapped in cling film for up to a month. Just remember to put it in the fridge to defrost the night before you want to serve it!

Creamy Candy Cane Pie / Peppermint Swirl Pie
Serves 8 - 10

Base Ingredients
2 packets (300g) of double chocolate oreos
50 g unsalted butter, softened

Filling Ingredients
200g white mini marshmallows
240ml milk
2 tsp peppermint extract
375ml double cream
few drops of red food colouring

Other Equipment
25cm loose bottomed flan / tart tin
gold edible glitter

Base Method
Empty your packets of biscuits into a food processor and whizz up until you have crumbs. Add the softened butter and whizz again a few times until it starts to come together. Pour into your tart tin and push down using your fingers so you have an even layer covering the base and sides. Put into the fridge for an hour or so to chill and harden.

Filling Method
Melt the marshmallows and milk over a medium low heat until the milk just comes to a simmer, then remove from the heat and stir until the mixture is smooth and silky looking. Pour into a heat-proof bowl and mix in the peppermint extract, then leave to cool.

Now whisk the double cream to soft peak stage, and then, while still whisking, slowly add the minty marshmallow mix. When combined, remove about 2 tablespoons of the mix to a seperate bowl and stir in a few drops of red food colouring until you get the desired shade of red.

Take your hardened cookie base from the fridge, pour in the white marshmallow cream and smooth over the top with an angled spatula or knife. Now use a teaspoon to drip over the red coloured mix, then take a cocktail stick and swirl it around in the mixture to give a marbled effect. You can now add a sprinkle of edible glitter if you so desire.

Place your finished pie into the fridge and leave to set for at least 4 hours before serving. It is best to cut it with a warm knife so you don't spoil the pretty pattern on the top.

Another bonus to this pud? You don't need anything to accompany it but a fork!