Chocolate, bourbon and pecan pie are three of my favorite things so I was immediately on board when Beth Lord of the indie-pendent offered to make a Chocolate Bourbon Pecan Pie for Sweet Peach. This one is easy and comes straight from Cynthia Ann Briscoe of Birmingham, Alabama, as featured years ago in Southern Living. It's tried and true...
INGREDIENTS: 1/2 (15-ounce) package refrigerated piecrusts; 1 1/2 cups chopped pecans; 1 cup (6 ounces) semisweet chocolate morsels; 1 cup dark corn syrup; 1/2 cup granulated sugar; 1/2 cup firmly packled brown sugar; 1/4 cup bourbon; 4 large eggs; 1/4 cup butter or margarine, melted; 2 teaspoons cornmeal; 2 teaspoons vanilla extract; 1/2 teaspoon salt.
Fit piecrust into a 9 inch deep dish pie plate, according to package directions. Sprinkle pecans and chocolate evenly onto bottom of piecrust. Set aside.
Combine corn syrup and next three ingredients in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly for 3 minutes. Remove from heat.
Whisk together eggs and next four ingredients. Gradually whisk about one fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly.
Pour filling into prepared piecrust. Pinch and fold the crust edges as you like, then bake at 325 degrees for 55 minutes or until set. Cool on wire rack.
Delicious. Without supervision, I could eat this whole pie in one sitting...
Just for fun, Beth made some brownie mix and added the same hot mixture used from the pie and poured it on top. Then baked it. Amazing. Come up with your own chocolate, pecan and bourbon concoctions, you can't really go wrong. Thanks Beth!
Photos and Content: Sweet Peach