Now that I live in Los Angeles away from my immediate family, I was invited to an "orphan's" Thanksgiving dinner. I ended up bringing mashed potatoes (Martha's recipe, of course) & a chocolate bourbon pecan pie. Both recipes turned out great, as did all the other dishes at the party, and a great time was had by all!
Recipe after the break.
Chocolate Bourbon Pecan Pie
Ingredients:
2 cups (about 7 ounces) pecans
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon
3 tablespoons bourbon
1/2 teaspoon salt
3/4 cup semisweet or bittersweet chocolate chips
1 store bought pie shell
Directions:
Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into pie shell. Bake on the middle shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
Pour the filling into pie shell. Bake on the middle shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
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