Ingredients for the pie:3 large eggs1 cup dark brown sugar, packed1 cup light corn syrup3 Tbsp Southern Comfort2 Tbsp butter1 Tbsp heavy whipping cream1 tsp vanilla extract1 Tbsp flour1 tsp salt1 1/2 cups pecans, chopped3/4 cup semi-sweet baking chips, almost meltedpre-made 9 inch pie shellIngredients for the drizzle:1 tsp southern comfort, optional8 oz white chocolate, melted1/4 cup cream1 tsp dark brown sugarDirections: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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