Chocolate Bourbon Pecan Pie


Ingredients for the pie:

3 large eggs
1 cup dark brown sugar, packed
1 cup light corn syrup
3 Tbsp Southern Comfort
2 Tbsp butter
1 Tbsp heavy whipping cream
1 tsp vanilla extract
1 Tbsp flour
1 tsp salt
1 1/2 cups pecans, chopped
3/4 cup semi-sweet baking chips, almost melted
pre-made 9 inch pie shell

Ingredients for the drizzle:

1 tsp southern comfort, optional
8 oz white chocolate, melted
1/4 cup cream
1 tsp dark brown sugar

Directions:

Roll pre-made pie shell to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim to 1/2 inch, beyond edge of plate and flute edges. Par- bake the pie shells for 10 minutes on 325 degrees then remove from oven and cool.

In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Fold in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake at 325° for about 1 hour & 15 minutes or until crust is golden brown and filling is puffed and set. Cool completely on a wire rack. Allow the pie to rest for at least 2 hours before cutting. This is a great make a day ahead pie.

For the white chocolate ganache:

In a double broiler add the cream and Southern Comfort and allow cooking for about 2 minutes on a steady medium high heat. Add the chocolate chips in a few at a time to allow them to melt nicely with the cream and whiskey. Cook until all chocolate is melted and you have a smooth consistency in your sauce. Note if the sauce is to light add more chips and if it’s too thick line it out with a little cream or Whisky.

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