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Tuesday, February 12, 2013

Chocolate Pecan Pie

This is my treat to myself anytime we go eat at Paula Deen's The Lady and Sons Restraunt.  I absolutely adore this pie and sometimes I eat a slice when I am there and take a slice with me too.  I was delighted when I found this recipe on the food network website...


1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped
 
 
  1. Preheat the oven to 375 degrees F.
  2. Cover bottom of pie crust with pecans.
  3. In a medium bowl, whisk together the eggs and melted butter.
  4. Add the corn syrup, sugar, bourbon and the chopped chocolate.
  5. Stir until all ingredients are combined.
  6. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
  7. Bake for 10 minutes.
  8. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set.
  9. Remove from oven and cool on a wire rack.