Wednesday, October 31, 2012

Chocolate Pecan Pie

This chocolate pecan pie is my favorite variation of the Southern classic, Pecan Pie. Several years ago when I was a Southern Living at Home consultant one of my hostesses served this pie at her home party and I fell in love! I prefer this over regular pecan pie any day. This is would be a perfect addition to your Thanksgiving feast!

Buon Appetito!

Bourbon-Chocolate Pecan Pie  

  • source:
  • yield: 9 inch pie
  • calories: 655
  • fat grams: 35.9

  • 1/2 (15-ounce) package refrigerated piecrusts 
  • large eggs 
  • 1 cup light corn syrup
  • 6 tablespoons butter or margarine, melted
  • 1/2 cup sugar 
  • 1/4 cup firmly packed light brown sugar 
  • 3 tablespoons bourbon
  • 1 tablespoon all-purpose flour 
  • 1 tablespoon vanilla extract 
  • 1 cup coarsely chopped pecans
  • 1 cup (6 ounces) semisweet chocolate morsels

  1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
  2. Whisk together eggs, light corn syrup, and next 6 ingredients until mixture is smooth; stir in chopped pecans and morsels. Pour into piecrust.
  3. Bake on lowest oven rack at 350° for 1 hour or until set.

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