Chocolate-Bourbon Pecan Pie

Chocolate-Bourbon Pecan Pie Recipe
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.

Yield:

Makes 8 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 5 Minutes
Bake: 55 Minutes

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

Preparation

Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.

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

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.

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.

Bake at 325° for 55 minutes or until set; cool on wire rack.

Note:

Cynthia Ann Briscoe, Birmingham, Alabama,

May 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note