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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

â—¦ 1 (14.1-ounce) package refrigerated piecrusts
â—¦ 3 cups chopped toasted pecans
â—¦ 2 cups semisweet chocolate chips
â—¦ 2 cups dark corn syrup
â—¦ 1 cup granulated sugar
â—¦ 1 cup packed light brown sugar
â—¦ ½ cup (4 ounces) bourbon or water
â—¦ 8 large eggs
â—¦ ½ cup (4 ounces) salted butter, melted
â—¦ 4 teaspoons plain white cornmeal
â—¦ 4 teaspoons vanilla extract
â—¦ 1 teaspoon salt


Recipe

Preheat the oven to 325° F.

Fit one piecrust 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 piecrusts.

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 piecrusts.

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