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Chocolate-Pecan-Bourbon Pie

Source of Recipe

Michele Stuart


List of Ingredients

1 9 inch unbaked pie crust
3 large eggs, at room temperature
1/2 cup plus 1 T sugar
1 1/4 cups dark corn syrup
1/2 T vanilla
1 tablespoon bourbon
5 T unsalted butter, melted and kept warm
1 1/2 cups chopped pecans
3/4 cups semisweet chocolate chips


Recipe


Preheat oven to 350 degrees

Using an electric mixture on medium speed, mix together the eggs, sugar, corn syrup, vanilla and bourbon. Scrape the sides and bottom of the bowl at least 2 times while mixing. Add the warm melted butter and mix well. In a separate bowl, combine the pecans and chocolate chips. Sprinkle pecan-chocolate mixture across the bottom of the pie shell. Pour the filling over the nuts and chips, covering them completely.
Place the pie on a baking sheet and bake for 40 to 45 minutes, or until pie is firm. The edges of the filling will rise, but the middle will remain a little loose. Don't worry about this-the pie will continue to bake after it is removed from the oven. Transfer the pie to a wire cooling rack and allow the pie to cool and set for 2 to 3 hours before serving.

Can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap; it can be frozen for up to 2 weeks.