Recipe
A race-day dessert from the Garden & Gun Club
The Run for the Roses is just around the corner, and if you’re still pulling together your watch-party spread, consider this furlong-saving solution: a sweet slice courtesy of the Garden & Gun Club in Atlanta.
There, executive chef Ann Kim amps up a classic pecan pie with a splash of bourbon and a sprinkling of chocolate. Refined but fun, it’s worthy of the dessert table winner’s circle.
Yield: Serves 8
4 eggs
¾ cup dark brown sugar
½ cup light corn syrup
¼ cup cane syrup (if you cannot find, add ¼ cup more corn syrup)
⅓ cup all-purpose flour
¼ tsp. salt
½ cup butter, melted
1 tsp. vanilla extract
2 tbsp. Blade and Bow bourbon
¾ cup semi-sweet chocolate chips
1½ cup pecans, toasted
1 orange, zested
1 pie crust (frozen store-bought works perfectly fine)
Preheat oven to 350°F.
Whisk eggs, dark brown sugar, corn syrup, cane syrup, flour, and salt until fully mixed.
Add butter, vanilla, and bourbon and mix. Lightly coat chocolate with flour to prevent all chocolate from sinking to bottom. Add chocolate, pecans, and orange zest.
Pour into 9-inch pie shell. Bake for 50-60 minutes. Allow a little jiggle when it’s finished, similar to a crème brûlée or flan. It will set more once it cools. Cool down on a rack, and serve with whipped cream or ice cream.
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