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Chocolate-Bourbon Pecan Pie Recipe

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This recipe for Chocolate-Bourbon Pecan Pie is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
Directions:
Directions:
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).
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
3 hours

 

 

 

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