Post by BRIANSWORLD on Dec 31, 2002 17:09:16 GMT -6
:oCHOCOLATE BOURBON PECAN PIE: 
SOUNDS LIKE A LOVELY PIE FOR THE HOILDAYS! ;DTEXT
PREPERATION TIME: 10 MINUTES, NUTS ARE SOAKED FOR 1 WEEK
COOKING TIME: ABOUT 50 MINUTES
SERVES: MAKES 1 PIE
1 PINT Bourbon Whiskey
½ cup Broken Pecan Pieces
1 cup Unbroken Pecan Halves
½ cup Toll House type Chocolate Morsels
(dark chocolate is preferable)
1/3 cup Butter
2/3 cup Brown Sugar (lightly packed)
½ cup Light Corn Syrup ( Golden Syrup)
3 Eggs
1 teaspoon Real Vanilla
pinch salt (if unsalted butter is used…)
1) 9- inch Pie Crust (dough type)
About 1 week in advance, start soaking the pecan pieces and halves in bourbon. When it’s all evaporated, keep adding bourbon till the nut meats are "full" keep extra bourbon (a few Tablespoons - For Yourself)
Put the pie crust in a 9-inch (23 cm.) dish. Pleat the crust edge using your fingers or create a simple rolled edge. Set aside while you prepare the filling.
In a bowl, blend butter, brown sugar together. Add eggs and mix well.
Add corn syrup and broken pieces, mix well.
Spread Chocolate chips evenly around the bottom of pie crust (I’ve mixed them with the filling and they always seem to settle to the bottom anyway).
Pour pecan/syrup mixture on top of Chocolate pieces
Arrange unbroken pecan halves across top surface of pie.
Put foil around crust edge to keep the crust from burning.
Bake at 350 degrees (180C) for 25 minutes, then remove the foil from the pie crust edges.
Sprinkle "leftover Bourbon" on top of pie (the sprinkled bourbon keeps the surface from cracking),
And Keeps You From Cracking Up?
and return the pie to the oven and bake another 20~25 minutes.
SOUNDS LIKE A LOVELY PIE FOR THE HOILDAYS! ;DTEXT
PREPERATION TIME: 10 MINUTES, NUTS ARE SOAKED FOR 1 WEEK
COOKING TIME: ABOUT 50 MINUTES
SERVES: MAKES 1 PIE
1 PINT Bourbon Whiskey
½ cup Broken Pecan Pieces1 cup Unbroken Pecan Halves
½ cup Toll House type Chocolate Morsels
(dark chocolate is preferable)
1/3 cup Butter
2/3 cup Brown Sugar (lightly packed)
½ cup Light Corn Syrup ( Golden Syrup)
3 Eggs
1 teaspoon Real Vanilla
pinch salt (if unsalted butter is used…)
1) 9- inch Pie Crust (dough type)
About 1 week in advance, start soaking the pecan pieces and halves in bourbon. When it’s all evaporated, keep adding bourbon till the nut meats are "full" keep extra bourbon (a few Tablespoons - For Yourself)
Put the pie crust in a 9-inch (23 cm.) dish. Pleat the crust edge using your fingers or create a simple rolled edge. Set aside while you prepare the filling.
In a bowl, blend butter, brown sugar together. Add eggs and mix well.
Add corn syrup and broken pieces, mix well.
Spread Chocolate chips evenly around the bottom of pie crust (I’ve mixed them with the filling and they always seem to settle to the bottom anyway).
Pour pecan/syrup mixture on top of Chocolate pieces
Arrange unbroken pecan halves across top surface of pie.
Put foil around crust edge to keep the crust from burning.
Bake at 350 degrees (180C) for 25 minutes, then remove the foil from the pie crust edges.
Sprinkle "leftover Bourbon" on top of pie (the sprinkled bourbon keeps the surface from cracking),
And Keeps You From Cracking Up?
and return the pie to the oven and bake another 20~25 minutes.