Tuesday, November 22, 2011
Well, I just dug up my copy of this recipe - it was in the third place I looked. It's a torn out magazine page from Southern Living, I think, that I've had since college. This recipe is always a hit, and has already been especially requested by several family members, so I figured it's a good time to immortalize it. Also I can now rest assured that if I lose my tattered copy, I can find it here on Pots! If you're looking for a little twist on pecan pie, this is a winner.
1 unbaked pie shell
3/4 c. semisweet chocolate morsels
3 large eggs, lightly beaten
1/3 c. sugar
3 Tblsp firmly packed light brown sugar
1 Tblsp flour
3/4 c. light corn syrup
1/4 c. butter, melted
3 Tblsp. bourbon
2 tsp. vanilla
2 c. pecan halves
garnishes: whipped cream, pecan halves, chopped pecans
Sprinkle morsels in pie shell and chill for 30 min. Beat eggs and next 7 ingredients at medium speed with an electric mixer until blended. Pour into tart shell until half full. Arrange pecan halves over filling. Drizzle with remaining filling. Bake at 350 for 55 minutes or until set.