Hoosier Mama's Jeffersonville Pie

Name: Hoosier Mama's Jeffersonville Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 128 grams bittersweet chocolate, roughly chopped; 2 Tbsps bourbon; 8 servings Chocolate Ganache; 2 Tbsps dark brown sugar; 3 larges eggs; 333 grams 1/4 cups all-purpose flour; 7 grams 1/2 tablespoon granulated sugar; 118 milliliters heavy cream; 7 grams 1/4 teaspoons kosher salt; 237 milliliters grade B maple syrup; 237 milliliters toasted pecan halves; 8 servings Pie Dough Shell; 1 Tbsp red wine vinegar; 59 milliliters semisweet chocolate chips; 2 sticks unsalted butter, divided; 118 milliliters cold water

Hoosier Mama's Jeffersonville Pie might be just the dessert you are searching for. One portion of this dish contains about 11g of protein, 51g of fat, and a total of 848 calories. This recipe serves 8. Head to the store and pick up bittersweet chocolate, bourbon, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut the butter into 1/2-inch cubes. Freeze 5 tablespoons for 20 minutes or overnight; chill the remaining 1 1/8 sticks in the refrigerator until ready to use.

Ingredients you will need

Butter

Stir the red wine vinegar into the cold water and set aside.

Ingredients you will need

Red Wine Vinegar

Water

Combine the flour, salt, and sugar in the bowl of a food processor and pulse 5 or 6 times to combine.

Ingredients you will need

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Add the chilled butter and mix for 25 to 30 seconds, until the mixture resembles coarse meal.

Ingredients you will need

Butter

Add the frozen butter and pulse 15 to 20 times, until the butter is in pea-sized pieces.

Ingredients you will need

Butter

Add 6 tablespoons of the vinegar water and pulse 6 times. The dough should start to look crumbly. Test the dough by squeezing a small amount in the palm of your hand. If it easily holds together, it is done. If not, add 1/2 tablespoon of the vinegar water and pulse 3 more times. Repeat this process as needed until the dough holds together.

Ingredients you will need

Vinegar

Dough

Water

Transfer the dough to a lightly floured work surface and knead together until smooth; dough should never come together in the food processor.

Ingredients you will need

Dough

Equipment you will use

Food Processor

Divide the dough into 2 equal parts and roll each into a ball. Flatten the balls slightly and wrap separately in plastic wrap.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Plastic Wrap

Let the dough rest in the refrigerator until ready to use, at least 20 minutes but preferably overnight.

Ingredients you will need

Dough

When ready to use, take one of the dough balls out of the refrigerator. The other can be frozen, for future pies.

Ingredients you will need

Dough

Roll the dough out into a 14-inch circle, 1/16 to 1/8 inch thick. Use a pan lid or bowl as a guide.

Ingredients you will need

Dough

Roll

Equipment you will use

Bowl

Frying Pan

Lightly coat a 9-inch pie tin with cooking spray and dust with flour. Rotate the tin to coat the side. Turn the tin over and tap out any excess flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Pick the dough circle up firmly by the edges and center onto the prepared pie tin. Tap the pie tin on the counter several times until the dough settles into it. Gently press the dough into the corners of the pie tin with your fingertips.

Ingredients you will need

Dough

Crimp the shell: Gently roll the edges of the pie dough under, with your thumb and index finger resting the rolled edge on the rim of the tin. Be careful not to pull the dough up out of the pie tin as you go. This will cause the shell to sink back into the tin as it bakes and leave you with a too-short pie crust.

Ingredients you will need

Pie Crust

Pie Dough

Dough

Roll

Grab the edge of the pie shell with the thumb and index finger of each hand, about an inch apart. Bring your right hand toward you and to the left as you push your left hand away from you and to the right.

Ingredients you will need

Pie Crust

Place your left hand 1/2 inch to the right of the first crimp and repeat the process until you have worked your way around the pie shell.

Ingredients you will need

Pie Crust

Place your index finger behind each crimp and squeeze the point on the outside of the pie shell with your thumb and index finger. Because our pie dough is all butter, and butter softens and melts so quickly in the oven, it is important to start with as sharp and well-defined a crimp as possible.

Ingredients you will need

Pie Dough

Pie Crust

Butter

Equipment you will use

Oven

Place the crimped pie shell in the refrigerator to rest for at least 20 minutes, then transfer to the freezer for 20 minutes to overnight.

Ingredients you will need

Pie Crust

Blind Baking: Preheat the oven to 400°F (200°C).

Equipment you will use

Oven

Place the frozen, crimped pie shell on a baking sheet. Line the inside of the shell with parchment paper or a coffee filter. Fill with uncooked beans until the beans are even with the top edge of the crimp. Press down on the beans to make sure they spread to the edges of the shell.

Ingredients you will need

Pie Crust

Coffee

Spread

Beans

Equipment you will use

Baking Paper

Baking Sheet

Bake for 20 minutes, rotating 180 degrees halfway through. The outer edge of the crimp should be dry and golden brown.

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Oven

Pie Assembly: Preheat the oven to 350°F.

Equipment you will use

Oven

Roughly chop the pecans in a food processor, or by hand.

Ingredients you will need

Pecans

Equipment you will use

Food Processor

Place the pie shell on a baking sheet lined with parchment paper.

Ingredients you will need

Pie Crust

Equipment you will use

Baking Paper

Baking Sheet

Spread the pecans and chocolate chips over the bottom of the pie shell and set aside.

Ingredients you will need

Chocolate Chips

Pie Crust

Pecans

Spread

Fill a medium saucepan halfway with water and bring to a simmer over medium-high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Place the butter in a medium, heatproof bowl and rest it on top of the saucepan of simmering water. Stir the butter occasionally until it is melted.

Ingredients you will need

Butter

Water

Equipment you will use

Sauce Pan

Bowl

Meanwhile, mix the granulated sugar, brown sugar, and salt in a small bowl until thoroughly combined.

Ingredients you will need

Granulated Sugar

Brown Sugar

Salt

Equipment you will use

Bowl

Remove the butter from the heat and work the sugar mixture into the butter with a spatula until the butter is well absorbed.

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Butter

Sugar

Equipment you will use

Spatula

Add the eggs one at a time, beating well after each addition.

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Egg

Whisk in the maple syrup and bourbon.

Ingredients you will need

Maple Syrup

Bourbon

Equipment you will use

Whisk

Place the bowl back on top of the saucepan of simmering water and heat, whisking constantly, until the maple syrup mixture reaches 140°F (60°C) on an instant-read thermometer.

Ingredients you will need

Maple Syrup

Water

Equipment you will use

Whisk

Kitchen Thermometer