Chocolate-Bourbon Pecan Pie |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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A rich chocolate bourbon pecan pie is the perfect recipe to end a Derby Day celebration. Former staff member Cynthia Ann Briscoe, a Louisville native and ardent Derby fan, contributed this version. Ingredients:
1/2 (15-ounce) package refrigerated piecrusts |
1 1/2 cups chopped pecans |
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 teaspoons cornmeal |
2 teaspoons vanilla extract |
1/2 teaspoon salt |
Directions:
1. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
3. Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
4. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
5. Bake at 325° for 55 minutes or until set; cool on wire rack.
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