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Ingredients Jump to Instructions ↓

  1. 4 cups coarsely chopped pecans, toasted and cooled

  2. 1 1/2 pounds semisweet chocolate, finely chopped

  3. 8 eggs

  4. 1 1/2 cups packed light brown sugar

  5. 1 1/4 cups light corn syrup

  6. 1 1/2 cups heavy cream

  7. 3 tablespoons vanilla

  8. 1/2 cup bourbon whiskey

  9. Pastry dough Ready to use Pie Crust

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees and set oven rack for baking in lower third of oven. Combine pecans with chocolate and pour enough into chilled pastry shell to fill 3/4 of the way. (Depending on the size of your pan, you may have some of the pecan-chocolate mixture left over. If you do, feel free to nibble.)

  2. With an electric mixer, whisk together eggs, brown sugar, corn syrup, cream, vanilla and bourbon until well-blended. Strain through a sieve and pour over the chocolate and pecans, stopping about 1/2 inch from the top of the pan (the filling rises a little in baking). With your hands, gently mix nuts and chocolate into egg mixture.

  3. Bake 30 to 40 minutes until lightly browned. Cover with aluminum foil and bake 30 to 40 minutes until the middle of the pie "souffles" (it will puff up, and no longer look liquid in the center when lightly shaken). Total cooking time should be 1 hour to 1 1/4 hours. Chill thoroughly, preferably overnight.

  4. Serve with lightly sweetened whipped cream or vanilla ice cream.

  5. Note:

  6. Use either your favorite pie crust recipe or unbaked commercial pie crusts from your grocer's refrigerated section.

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