Recipe: Pecan Chess Pie with Bourbon Vanilla Caramel
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by Hannah Lee Leidy
Debating between pecan pie or chess pie? Enjoy both Southern signature desserts in a hybrid that combines the essential elements of each. Plus, you finish it with a generous drizzle of bourbon vanilla caramel sauce. We offer an easy recipe for the caramel (you don’t even need a candy thermometer!). To save time, warm J.Q. Dickinson Bourbon Caramel Sauce gives an equally decadent result. You can get this eye-catching dessert onto the table with less than an hour of hands-on time, and it’s a crowd-pleaser to finish off anything from a feast to a Sunday supper.
For pie, melt chocolate and butter together over a double boiler. While still warm, stir in milk, cream, and Bourbon Barrel Aged Vanilla until homogenous.
Stir in the sugar and salt.
Combine eggs and cornmeal in a bowl and then add to the chocolate mixture, stirring until smooth. Pour into a par-baked pie shell and then top the filling with whole pecan halves.
Bake at 325 degrees for 45-60 minutes.
To make the bourbon vanilla caramel sauce:Combine sugar and water in a small saucepan. Stir until sugar is fully moistened.
Place pan over medium heat and cook without stirring until sugar begins to caramelize around the edges. Once sugar is a medium brown color around edges, turn off heat and gently swirl pan.
