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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate Bourbon Pecan Pie Recipe

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This recipe for Chocolate Bourbon Pecan Pie is from Hoscheid Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



cup white sugar
cup brown sugar
cup butter
1 cup light corn syrup
4 eggs, beaten
cup bourbon
1 tsp vanilla extract
tsp salt
6 oz semisweet or dark chocolate chips
1 cups chopped pecan
1 9 inch unbaked deep dish pie crust

Preheat oven to 325

In a small saucepan, combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly until butter melts and sugar dissolves. Cool slightly.

In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Melt chocolate chips and brush over crust. Add pecans to sugar mixture and pour into pie shell. (If you want a fancier look, cover the top in pecan halves - this is what I do.)

Bake for 50-55 minutes, or until set and golden.

(May also substitute Kahlua for the bourbon)

Number Of Servings:
Number Of Servings:




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