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Chocolate-Bourbon-Pecan Pie

Chocolate-Bourbon-Pecan Pie

Southern Living NOVEMBER 2007

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Bake:55 Minutes
  • Cool:1 Hour

Ingredients

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 4 large eggs
  • 1 cup light corn syrup
  • 6 tablespoons butter, melted
  • 1/2 cup sugar
  • 1/4 cup firmly packed light brown sugar
  • 3 tablespoons bourbon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 cup coarsely chopped pecans
  • 1 cup semisweet chocolate morsels

Preparation

1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.

2. Whisk together eggs and next 7 ingredients until thoroughly blended. Stir in pecans and morsels. Pour mixture into piecrust; place pie on a baking sheet.

3. Bake at 350° on lowest oven rack 55 minutes or until set. Cool on a wire rack 1 hour or until completely cool.

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Chocolate-Bourbon-Pecan Pie recipe

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