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Name: Chocolate Pecan Bourbon Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: not set
Ingredients: 3 large Eggs at room temperature; 1/2 Cup + 1 T. Sugar; 1 1/4 C Dark Corn Syrup; 1/2 T. Vanilla extract; 1 T. Bourbon; 5 T. Unsalted butter melted and kept warm; 1 1/2 C Pecans chopped; 3/4 C Semisweet chocolate chips

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INGREDIENTS

9 inch store bought or homemade pie crust
Filling
3 large Eggs ; at room temperature
1/2 Cup + 1 T. Sugar
1 1/4 C Dark Corn Syrup
1/2 T. Vanilla extract
1 T. Bourbon
5 T. Unsalted butter ; melted and kept warm
1 1/2 C Pecans ; chopped
3/4 C Semisweet chocolate chips

Servings

INSTRUCTIONS

Preheat oven to 350 degrees.

Brush edges of pie shell with heavy cream (optional).

To prepare the filling, combine eggs, sugar, corn syrup, vanilla and bourbon in a large bowl. Beat with an electric mixer on medium speed. Add the warm melted butter and mix well.

In a separate bol, combine pecans and chocolate chip. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips.

Place on a baking sheet and bake 40-45 minutes or until the pie is firm. The edges of the filling will rise but the middle will remain a little loose. The pie will continue to bake after it's removed from the oven. Transfer to a wire rack and let cool 2- 3 hours before serving. This pie is best served at room temperature or warmed in 350 degree oven for 10 minutes. It can be stored in the refrigerator for about 5 days. It can also be frozen for two weeks.

NOTES

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Chocolate Pecan Bourbon Pie

9 inch store bought or homemade pie crust
 Filling
3 large Eggs at room temperature
1/2 Cup + 1 T. Sugar
1 1/4 C Dark Corn Syrup
1/2 T. Vanilla extract
1 T. Bourbon
5 T. Unsalted butter melted and kept warm
1 1/2 C Pecans chopped
3/4 C Semisweet chocolate chips

Preheat oven to 350 degrees.

Brush edges of pie shell with heavy cream (optional).

To prepare the filling, combine eggs, sugar, corn syrup, vanilla and bourbon in a large bowl. Beat with an electric mixer on medium speed.  Add the warm melted butter and mix well.

In a separate bol, combine pecans and chocolate chip. Sprinkle over bottom of pie shell.  Pour filling over the nuts and chips.

Place on a baking sheet and bake 40-45 minutes or until the pie is firm.  The edges of the filling will rise but the middle will remain a little loose.  The pie will continue to bake after it's removed from the oven.  Transfer to a wire rack and let cool 2- 3 hours before serving.  This pie is best served at room temperature or warmed in 350 degree oven for 10 minutes.  It can be stored in the refrigerator for about 5 days.  It can also be frozen for two weeks.

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Nutrition

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Serving Size: 1 Serving (126g)
Recipe Makes: 10 Servings

Calories: 331
Calories from Fat: 190 (57%)

Amt Per Serving		% DV

	Total Fat 21.1g	28 %
	Saturated Fat 4.5g	22 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 4.6g
Cholesterol 317.2mg		98 %
Sodium 149.1mg		5 %
Potassium 203.2mg		5 %
Total Carbohydrate 28.6g		8 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 26.6g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 331

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