Yesterday, I made a Chocolate, Bourbon, Pecan pie. We didn't take it with us to the Thanksgiving feast (they had enough food), so we get to enjoy the whole thing ourselves. A co-worker had made it for the company pot-luck lunch on Wednesday, so I Googled and found a few recipes. As usual, I took a bit of this from one recipe, a bit of that from another, and a smidgen of the other thing from yet another, to come up with my own (which, according to my tastebuds, is pretty darned good).
- 3/4 C brown sugar
- 1/2 C light corn syrup
- 6 TBL butter (melted)
- 3 eggs
- 1/4 C bourbon
- 2 TBL corn starch
- 1 C semi-sweet chocolate chips
- 1 C chopped pecans
- 1 tsp. vanilla
- 9" deep dish pie shell (uncooked)
Pre-heat the oven to 350 degrees
Mix the brown sugar and cornstarch, then add in the eggs, corn syrup, bourbon, vanilla and butter. Mix thouroughly. Stir in the pecans and approximately 1/3 of the chocolate chips.
Sprinkle the remaining chocolate chips (about 2/3 C) into the bottm of the pie shell then pour in the filling mixture. The shell will be full so place it on a non-insulated cookie tray before placing in the oven. (mine did not overflow, but did rise quite a bit during cooking). Bake for 45-60 minutes or until set around the edges. Cool on a wire rack.
I always have trouble getting a pecan pie to set. With the addition of the corn starch, the setting was no-fail!
If you don't want the bourbon taste as strong, most recipes I looked at only called for 1 or TBS not as much as I used.
Next for this weekend, a pumpkin pie with either rum or brandy in it - I haven't decided which yet.
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