Pie- Mom's Chocolate Pecan Pie
Source of Recipe
Larchmont Gazette
List of Ingredients
3 large eggs, beaten
1/2 cup dark brown sugar, packed down
3/4 cup white sugar
3/4 cup dark corn syrup
1/4 cup maple syrup
1 tsp. vanilla extract
3 Tbs. unsalted butter
2 Tbs. bourbon whiskey
1 cup semi-sweet chocolate chips
3/4-1 cup pecan halves
1 package refrigerated Pillsbury pie crust
1 deep-dish pie pan (9 inch)
Vanilla ice cream, optional
Recipe
Preheat oven to 350 degrees.
Allow the pie crust to come to room temperature.
Melt the butter, bourbon, and 1/2 cup of the chocolate chips together in a glass bowl in the microwave. (Cook at half power stirring every 30 seconds until just melted.) Allow to cool.
In a large bowl, mix the eggs, sugars, syrups and vanilla. Add the cooled chocolate mixture.
Press the pie crust into the pan leaving extra dough around the edges. Using the tines of a fork make marks all around the edge.
Sprinkle the remaining chocolate chips and 3/4 cup of the pecans on the bottom of the crust. Pour in the mixture. When the pecans float to the top turn them so that they are all rounded side up and add the rest of them as needed so that the entire surface is covered with pecans.
Place the pie pan on top of a cookie sheet (to catch any drips) and bake for about 50 minutes or until a toothpick emerges clean when poked into the filling about halfway toward the center. Serve with vanilla ice cream, if desired. Serves 6-8
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