Bourbon Chocolate Pecan Pie Recipe
Ingredients
| package | 1/2 | |
| Eggs | 4 Large | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Butter/Margarine | 6 Tablespoon, melted | |
| Sugar | 1/2 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1/4 Cup (16 tbs) | |
| Bourbon | 3 Tablespoon | |
| All purpose flour | 1 Tablespoon | |
| Vanilla extract | 1 Tablespoon | |
| Pecans | 1 Cup (16 tbs), coarsely chopped | |
| Semi-sweet chocolate morsels | 1 Cup (16 tbs), melted |
Directions
Fit piecrust into a lightly greased 9" pieplate according to package directions, being careful to press together any cracks.
Fold edges under, and crimp.
Whisk together eggs and next 7 ingredients until blended; stir in pecans and melted chocolate.
Pour filling into piecrust.
Bake on lowest oven rack at 350° for 1 hour or until set, shielding pie with aluminum foil after 20 minutes.
Cool completely on a wire rack.
Fold edges under, and crimp.
Whisk together eggs and next 7 ingredients until blended; stir in pecans and melted chocolate.
Pour filling into piecrust.
Bake on lowest oven rack at 350° for 1 hour or until set, shielding pie with aluminum foil after 20 minutes.
Cool completely on a wire rack.
Chef
