Chocolate Pecan Bourbon Pie

Chocolate Pecan Bourbon Pie


1(9 inch) pie crust
2T heavy cream to glaze crimped pie edge (did not do this)

3 large eggs
1/2c plus 1T sugar
1 1/4 c dark corn syrup
1/2 t vanilla
1 T bourbon
5 T unsalted butter, melted and kept warm
1 1/2 c chopped pecans
3/4 c semisweet chocolate chips

1. Preheat oven to 350 degrees
2. Brush edges of pie shell with heavy cream
3. To prepare the filling, combine eggs, sugar corn syrup, vanilla and bourbon in a large bowl
Beat with an electric mixer on medium speed. Be sure to scrape sides and bottom of bowl at least 2 times while mixing. Add warm melted butter and beat well
4. In a separate bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.
5. Place on baking sheet and bake 40-45 minutes, or until the pie is firm. The edge the filling will rise, but the middle will remain a little loose. The pie will continue to bake after it's removed from the oven. Transfer to a wire rack and let cool for 2-3 hours before serving.

This pie is best served at room temperature or warmed in a 350 degree oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap it can also be frozen for up to 2 weeks