Monday, November 7, 2011
Recipe...Chocolate Bourbon Pecan Pie
I know....I know...it's pretty quick to be posting another recipe.
But I didn't know the difference between Grade A and Grade B maple syrup...much less the supreme syrup of Vermont...my FaceBook friends quickly educated me.
- Grade A: to be used for flavor....great for pancakes or waffles.
- Grade B: to be used for baking...stronger, unprocessed flavor.
- Vermont: use anything labeled Vermont maple syrup...it's supreme!
What does this have to do with the Chocolate Bourbon Pecan Pie, you ask? Ummm...I don't know, but somehow our conversation got to the point where I promised to post this recipe.
It's a crowd pleaser....
And it's one of our "have-to-have on the holiday menu" items.
1/2 (15 ounce) package refrigerated pie crust (or you can make your own if you prefer...but I cheat)
1 cup semisweet chocolate chips
4 large eggs
1 cup sugar
2 tablespoons unsalted butter, melted
1 cup dark corn syrup
2 tablespoons bourbon (dark rum preferred in my family)
1 teaspoon pure vanilla extract
2 cups coarsely chopped pecans
1. Preheat the oven to 350 degrees.
2. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under and crimp any excess.
3. Sprinkle pecans and chocolate evenly onto the bottom of the piecrust; set aside.
4. Mix together the eggs, sugar, butter, corn syrup, bourbon, and vanilla in a bowl and stir to thoroughly combine all the ingredients.
5. Pour the pie filling into the prepare pie shell..
6. Bake 50 minutes to 1 hour, until the pie is firm around the edges and slightly loose in the center.
7. Cool the pie completely on a baking rack before slicing.