Falling for pecan pie
Tuesday, November 25th, 2008In my book, pecan pie is an acquired taste. Like red wine, coffee, shiitake mushrooms, and eggplant. In other words, I thought it was gross until recently.
Now I like pecan pie. But what I like even better is pecan pie accented with chocolate and the buttery smoothness of bourbon. So gluten notwithstanding, I made this lil’ beauty for caregroup last week.
Chocolate Bourbon Pecan Pie (inspiration from allrecipes.com)
1 (9 inch) deep-dish pie shell
3/4 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
3-6 ounces semisweet chocolate chips
1 cup chopped pecans
Directions
1. Preheat oven to 325 degrees F (165 degrees F).
2. In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in pecans. Scatter chocolate chips in the pie shell. Pour mixture into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.


