Here is my version of Chocolate Bourbon Pecan Pie
Use for my Derby Day Truffles or enjoy anytime as a great pie by itself.
- 1 (9 inch) Pillsbury pie shell crust
- 1 cup pecans, chopped
- 6 oz. semi-sweet chocolate chips
- 3/4 cup light corn syrup
- 1/4 cup maple syrup
- 1/3 cup white granulated sugar
- 2/3 cup packed brown sugar
- 1/4 cup butter, melted
- 1/4 cup Jim Beam Bourbon (or bourbon of your choice) or water
- 4 large eggs, beaten
- 2 teaspoon cornmeal
- 2 teaspoon Rodelle vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 325° F (165° C).
- Fit crust into a deep dish pie plate according to package directions. Crimp edges.
- Sprinkle pecans and chocolate evenly onto bottom of pie crust, set aside.
- 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. About 3 minutes. Cool slightly.
- In a large bowl combine eggs, bourbon, cornmeal, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. Serve warm or chilled.
Loosely adapted from Allrecipes.com chocolate-bourbon-pecan-pie