This month's dessert pie was Chocolate Bourbon Pecan Pie. Everyone teased me about getting drunk off of it, and not being able to drive…hardy-har-har. My girls weren't too sure about it, but Jerry's kids cleaned their plates, and of course my man finished off what was left. ;-) The first night you could kind of taste the bourbon but it was better the 2nd day, it set better and was really more just chocolate and pecans. I liked it and would probably make it again, but I personally still like just regular old Southern Pecan Pie best.
Chocolate Bourbon Pecan Pie
Ingredients
1 (9
inch) pie shell
1 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
6 ounces
semisweet chocolate chips
1 cup chopped pecans
Directions
Preheat oven to 325 degrees F (165
degrees F).
In a small saucepan combine sugar,
corn syrup, and butter or margarine. Cook over medium heat, stirring
constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
In a large bowl combine eggs,
bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg
mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture
into pie shell.
Bake in preheated oven for 50 to 55
minutes, or until set and golden. May be served warm or chilled.
NOTE: This is really chocolatey. I think the bourbon almost gave it a dark chocolate flavor. It was way better when cooled and set overnight.
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