If you haven’t noticed, lately I’ve been on a little bit of dessert kick. I’m not really sure why. I’ve never been much of a baker or a dessert cooker, but lately that’s what I’ve been wanting to cook. Rather than fight it, I’ve just been going with it. I’ll try to make sure my next post is something grilled or smoked and involves meat. Really…..I will. But for now I’ve got to share with you this wonderful pie I made for the 4th. And don’t worry…..I’ll include directions on how you can cook it in your oven rather than on and Egg or a grill like I did.😉
- 1 cup dark corn syrup
- 3 eggs, beaten
- 5 tbsp of unsalted butter, melted
- 1 cup firmly packed brown sugar
- 1/4 cup bourbon
- 2 tbsp flour
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 1 9″ pie shell (You creative bakers out there can make your own, I used a store bought one and it worked out fine)
- Set up your Egg at 400F with the placesetter legs down (or preheat your oven to 400F)
- Mix the corn syrup, eggs, melted butter, brown sugar, bourbon and flour in a medium bowl until combined.
- Add the chocolate and pecans and mix well.
- Pour the filling into the pie shell
- Place the pie onto the Egg using the 3 little green feet or spacers of some kind to elevate it off the placesetter (or place in the middle rack of your oven)
- Bake for 45 minutes to an hour, or until the filling is set and the pie is golden brown. (mine actually took a little over an hour)
- Remove pie and allow to cool completely. If not eating immediately, the pie can be refrigerated.
I have to say that this pie was delicious and might have been the hit of the party. I had posted a teaser shot of this on Facebook and there were a few family members that were eagerly awaiting its arrival and they were not disappointed. Rich, chocolatey goodness with just a hint of bourbon flavor. If you like pecan pie, and you like chocolate, then you need to bake this pie. (And if you don’t, I don’t think we can be friends) I think the only mistake I made was not making two of these as fast as it got sliced up and gobbled down. The pie got rave reviews and many wanted the recipe for it. So here it is for all to enjoy.
Gina – I think I will take you up on your offer to show me how to make a pie crust from scratch.
And a very special “Thank You!” to my Mother-In-Law, Mamacita, for helping me through this and explaining exactly what was meant by “until the filling is set”. She was the only one I could reach while baking this and her help was invaluable. Guess I need to bake her one the next time I see her in appreciation.