Email to Cat      

Thanksgiving: Chocolate-Bourbon Pecan Pie

Source of Recipe

From "The Southern Living Party Cookbook"


Recipe Introduction

"Lagniappe is a Louisiana term for a little extra surprise. This pie is all that... a bag of chocolate chips and a bottle of bourbon! For years, I ate classic pecan pie and was completely satisfied, but I had no idea what my life was missing until I tasted this recipe. I guarantee you will have a similar epiphany."

List of Ingredients

◦  One 14.1-ounce refrigerated pie crusts
◦  3 cups chopped toasted pecans
◦  2 cups semisweet chocolate chips
◦  2 cups dark corn syrup
◦  1 cup granulated sugar
◦  1 cup packed light brown sugar
◦  ½ cup (4 ounces) bourbon or water
◦  8 large eggs
◦  ½ cup (4 ounces) salted butter, melted
◦  4 tsp plain white cornmeal
◦  4 tsp vanilla extract
◦  1 tsp salt


Recipe

Preheat the oven to 325° F.
Fit one pie crust into each of two 9-inch deep-dish pie plates according to the package directions; fold the edges under, and crimp. Sprinkle the pecans and chocolate evenly onto the bottom of the pie crusts.

Stir together the corn syrup, granulated sugar, brown sugar, and bourbon in a large saucepan, and bring to a boil over medium. Cook, stirring constantly, 3 minutes. Remove from the heat.

Whisk together the eggs, butter, cornmeal, vanilla, and salt.
Gradually whisk one-fourth of the hot corn syrup mixture into the egg mixture; add to the remaining hot corn syrup mixture, whisking constantly. Pour the filling evenly into the prepared pie crusts. Bake in the preheated oven for 55 minutes or until set; cool the pies completely on a wire rack, about 1 hour.


Serves 12 to 16