The Talk: Chef John Besh

The Talk Food Festival featured a New Orleans-themed menu from Chef John Besh, celebrating the debut of NCIS: New Orleans with Shrimp Creole and Bourbon Pecan Pie.

Chef John Besh’s latest venture is Johnny Sanchez, a restaurant he owns with Chef Aaron Sanchez, with locations in New Orleans and Baltimore.

The Talk: John Besh Bourbon Pecan Pie Recipe Ingredients

The Talk: John Besh Bourbon Pecan Pie Recipe & NCIS: New Orleans

The Talk invited Chef John Besh to prepare a dessert of Bourbon Pecan Pie as part of a dinner menu inspired by the new CBS series NCIS: New Orleans. (Brent Hofacker / Shutterstock.com)

There may not be a more classic Southern dessert than Bourbon Pecan Pie (pronounced Peh-Con, not Pee-Can, according to Besh). It’s never a bad idea to pin this type of crowd-pleasing dessert to your Pinterest board so you have it handy when holiday parties roll around.

  • 1 1/2 cups Flour (+4 tbsp)
  • 1/4 tsp Salt
  • 4 tbsp cold Milk
  • 2 tsp Powdered Sugar
  • 14 tbsp Butter

Filling Ingredients

  • 3 Eggs
  • 1 cup Steens Cane Syrup
  • 2 tbsp Bourbon
  • 2 cups halved Pecans
  • 1 cup Sugar
  • 1/2 cup melted Butter
  • 1 cup chopped Bittersweet Chocolate
  • 2 pinches Salt

John Besh: The Talk Bourbon Pecan Pie Recipe Directions

  1. Make the shell first by mixing flour, sugar, and salt on low.
  2. Keep the mixer running as you add 10 tablespoons of butter, one at a time.
  3. Slowly add milk, mixing it in until it is combined.
  4. Remove dough from mixer and shape it into a ball.
  5. Chill the dough for half an hour.
  6. Use the rest of your butter and flour to prepare a pie pan.
  7. Roll dough out to 1/4" thick.
  8. Cut dough 1" wider than your pan and fit it into the pan, pressing out air pockets.
  9. Prep the shell with a fork and parbake it for 10 minutes at 325 F.
  10. For the filling, beat eggs and whisk in sugar with salt and cane syrup.
  11. Add melted butter and bourbon, whisking until well mixed.
  12. Pour the filling into the pie shell and bake for one hour at 325 F.

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.


Copyright © 2017 Recapo · All Rights Reserved