Chocolate Bourbon Pecan Pie
rating: +1+x

1/2 (15 ounce) package refrigerated piecrusts
1 1/2 cups chopped peacans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon or water
4 large eggs
1/4 cup butter or margarine, melted
2 tsp. cornmeal
2 tsp. vanilla extract
1/2 tsp. salt

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under and crimp.

Sprinkle pecans and chocolate evenly onto bottomof piecrust; set aside

Combine corn syrup, sugar, brown sugar, and bourbon or water in a large saucepan and to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs, butter or margarine, vanilla extract, and salt. Gradually whisk about one-fourth hot mixture into eg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325oF. for 55 minutes or until set; cool on wire rack.

Servings: 8
Prep time: 10 minutes, Cooking time 5 minutes, Baking time 55 minutes

Recipe was in Southern Living magazine and came from Cynthia Ann Briscoe, a former staff member, Louisville, Kentucky native, and ardent Derby fan.

Posted by Deb

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