Check out this yummy recipe for Chocolate Bourbon Pecan Pie from Wild Thyme with chef, Allison Davis!
chocolate bourbon pecan pie
Ingredients
- 1/2 (14.1-ounce) package refrigerated piecrust
- 1 1/2 cups chopped toasted pecans
- 1 cup (6 ounces) semisweet chocolate morsels
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1/4 cup bourbon or water
- 4 large eggs
- 1/4 cup butter, melted
- 2 teaspoons plain white cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon table salt
Step 1
Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.
Step 2
Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
Step 3
Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.
Step 4
Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).
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