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Monday, November 21, 2011

Chocolate Bourbon Pecan Pie

This pie is fantastic and should be seriously considered as part of your Thanksgiving meal this year. Pecan pie is a traditionally southern treat, but the addition of dark chocolate and bourbon makes it enjoyable for everyone who lives anywhere. This is another Thanksgiving staple in my family- my dad has been making it for as long as I can remember.

Bonus: its incredibly easy to make (SO SO easy).
BONUSx2: if you have any leftover, its amazing the next day (read: right now as I type this).

1 9-inch deep dish pie crust (homemade or not)
1/3 cup butter, melted and cooled
1 cup dark chocolate chips
1 1/2 cup pecan halves, broken into large pieces
1 tbs. flour
2/3 cup light brown sugar
3 eggs
3/4 cup light corn syrup
3 tablespoons bourbon
1 teaspoon vanilla extract

Roll dough into a deep dish pie plate, or get out a pre-made deep dish pie shell. Spread the chocolate chips in the bottom of the pie crust, and top with the pecans (save a few whole for later)

Stir together the flour and brown sugar until incorporated.

In a large bowl whisk together the eggs and corn syrup until combined. Add the bourbon and vanilla extract, and then the brown sugar/flour mixture, whisking after each addition. Lastly, add the cooled/melted butter and whisk together. Pour on top of the pecans and chocolate. Add a few of the whole pecans on top for aesthetics.

Bake at 350 degrees for about 1 hour, or until crust is golden and pie is lightly browned. Let cool and serve with a dollop of whipped cream or ice cream or with a cup of coffee for breakfast the next morning.

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