Here’s the pie I made for Av’s family Thanksgiving – it’s a pecan pie with bourbon and chocolate. Here’s the recipe and pictures:
Chocolate Bourbon Pecan Pie
3 large eggs, lightly beaten
1 c. sugar
2 tbsp. butter, melted and cooled (so it’s not super-hot when you add it to the bowl)
1 c. corn syrup (Karo)
1 tsp. vanilla
1/4 c. bourbon – I used Maker’s Mark
semi-sweet chocolate chips (enough to cover the bottom of the pie crust)
pecans (enough to cover the bottom of the pie crust)
pie crust
Directions:
Put chocolate chips in to cover the bottom of the pie crust (that’s a pre-made piecrust here — when I make so many at Thanksgiving, I go this route):
…then, cover that with pecans. This all floats to the top when the pie cooks, so don’t worry about adding the pecans to the liquid mixture:
Stir together in a bowl the sugar, eggs, butter, corn syrup, vanilla, and bourbon:
…pour that into the pie crust (the pecan pieces float right up to the top):
Bake at 375* for 40-60 minutes until it doesn’t jiggle in the middle (but be careful not to overcook). This one came out perfectly…can’t wait to have it for Thanksgiving supper!
