"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bourbon-Chocolate-Pecan Pie Recipe

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This recipe for Bourbon-Chocolate-Pecan Pie, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Len Reed
Added: Sunday, August 30, 2009


1/2 (15 oz) package refrigerated piecrush
4 large eggs
1 cup light corn syrup
6 Tbsp butter or magarine, melted
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
3 Tbsp Bourbon*
1 Tbsp all-purpose flour
1 Tbsp vanilla extract
1 cup coarsely chopped pecans
1 cup (6 oz package) semisweet chocolate morsels

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp
2. Whisk together eggs, light corn syrup, and next 6 ingredients in a large bowl until mixture is smooth; stir in chopped pecans and morsels, Pour into piecrust
3. Bake on lowest oven rack at 350 for 1 hour or until set
makes one (9-inch) pie

Personal Notes:
Personal Notes:
*Substitute: 2 Tbsp. butter or margarine, melted if desire




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