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I had to share this recipe, as I have many people asking for it! I've only been making it a few months, but I've quickly become known for it. Even friends and family who don't normally like pecan pie have enjoyed this recipe, so don't write it off until you've tried it! It's a variation of a recipe I found on All Recipes. I even won first prize at a Pie & Beer Jamboree with this recipe!! I'm usually horrible at baking pies, so I'm pretty proud of it. The photo to the right is of me showing it off! Won myself a new pie pan :)
Ingredients
1 (9 inch) pie shell (I use the refrigerated pre-made Pilsbury pie crusts!)
1/4 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
2 tbsp bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped pecans
1/4 cup whole pecans (optional)
Directions
1. Preheat oven to 325 degrees.
2. Over medium-high heat, combine sugar, corn syrup, and butter or margarine. Stir constantly (literally, constantly) until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly.
4. Lay the pie shell across your pie pan. Mold the crust in what ever decorative way you like. (I used what I called the crinkle. Use the index finger of one hand and your index finger and thumb of the other hand to get a wavy edge. Sorry I don't have photos of the process! You can find them online elsewhere!)
5. Spread the chocolate chips across the bottom of the pie shell.
6. Pour the mixture into your chocolatey pie shell. If you'd like, garnish your pie with the whole pecans in some sort of fun design. I'm not creative, so I skip this step. :)
7. Bake 55-57 minutes or until set. You can jiggle the pie a little to see if it's done. It will finish setting after you remove it from the oven. We like to eat the pie warm with vanilla ice cream, but you may also serve chilled or with cool whip!
8. Indulge!
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