Chocolate Pecan Pie (Print Version)
# Ingredients:
01 -
1/2 of a 14.1 oz package of refrigerated pie crusts.
02 -
1 cup dark corn syrup.
03 -
1 1/2 cups pecans, toasted and chopped.
04 -
1 cup light brown sugar.
05 -
1/2 teaspoon salt.
06 -
1 cup semisweet chocolate chips.
07 -
4 large eggs.
08 -
1/4 cup bourbon or plain water.
09 -
2 teaspoons vanilla extract.
10 -
1/2 cup regular granulated sugar.
11 -
2 teaspoons white cornmeal.
12 -
1/4 cup melted butter.
# Instructions:
01 -
Press the pie crust into a 9-inch deep-dish pan, then pinch the edges if you'd like.
02 -
Scatter the pecan pieces evenly over the crust, followed by the chocolate chips.
03 -
Mix the corn syrup, sugars, and bourbon or water in a pot. Heat for 3 minutes while stirring. Beat the eggs and mix them gently with the other ingredients. Slowly stream in the warm syrup while whisking to combine.
04 -
Pour the filling over everything in the crust, bake it for 55 minutes, then sit it on a rack for an hour to cool down completely.
# Notes:
01 -
A sweet treat for holidays.
02 -
Use water instead of bourbon if you'd like.
03 -
Whisk the eggs in carefully when adding hot liquids.
04 -
It needs time to cool—don’t skip it.
05 -
Toast pecans for a richer flavor.
06 -
Deep chocolate taste.