There is nothing like a good pecan pie! This southern classic gets a kick from the chocolate layer and the hit of bourbon! You can make this dessert dairy free by using margarine instead of butter, and alcohol free by omitting the bourbon. Make sure that you get a deep-dish style pie shell though, or else you might get some spill over! This recipe will serve 8.
⅔ cup white sugar
1 cup corn syrup
2-4 tablespoons bourbon* (depending on taste)
⅓ cup melted butter/margarine
½ teaspoon salt
1 ½ cups pecans (either halves or pieces)
1 cup semi-sweet chocolate chips
1 (9 inch) refrigerated deep pie crust (brought to room temperature)
* Click here to see a list of kosher alcohols.
Preheat oven to 375 degrees. Beat the sugar, corn syrup, bourbon, eggs, butter/margarine, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans. Line the bottom of your pie crust with the chocolate chips, then pour the pecan mixture into the pie crust. Lower the oven temperature to 350 degrees. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning. Bake in until the centre sets, about 60 minutes. Cool before serving.