Chocolate Bourbon Pecan Pie

 

Ingredients:

1

 

9 Pie Crust (For Single Crust)

1-1/2

Cup

Pecans, Chopped

1

Cup

Semisweet Chocolate Morsels (6 Ounces)

1

Cup

Dark Corn Syrup

Cup

Sugar

Cup

Brown Sugar, Firmly Packed

Cup

Bourbon

4

 

Large Eggs

Cup

Butter, Melted

2

Tsp

Vanilla

Tsp

Salt

Directions:

Preheat oven to 325. If pie is not in a pieplate, fit to pieplate, fold under edges and crimp.

Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

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

Whisk together eggs, butter, cornmeal, vanilla and salt in a medium bowl. Gradually whisk one fourth of the hot mixture into the egg mixture; add back to remaining hot mixture in saucepan, whisking constantly. Pour filling into prepared piecrust. Bake for 55 minutes or until set; cool on wire rack.

Serve warm or cold with whipped cream if desired.

 

Yields

8 servings.

 

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