SERVES 8–10
1 9-inch pie crust (homemade or store-bought)
3 large eggs
1 cup light brown sugar
1 cup light corn syrup
5 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
¼ cup bourbon
½ teaspoon kosher salt
1½ cups pecans, coarsely chopped
¾ cup semisweet or bittersweet chocolate chips
Preheat oven to 375 F. Place crust in a 9-inch glass pie baking dish. Line crust with parchment paper and weight with pie weights or beans. Bake in the oven for 6–7 minutes. Remove pie shell from oven and remove pie weights and parchment. Allow to cool.
In a medium to large bowl, whisk together eggs, sugar, corn syrup, butter, vanilla, bourbon and salt. Stir in pecans and chocolate chips. Pour into the pie shell and bake for 35–45 minutes or until the sides are firm but the center is still slightly shaky. Do not overcook. Remove from oven and allow to cool. Serve at room temperature or slightly warmed.
___
Related Stories
Great ganache!—Ganache is a glaze made from chocolate and cream. It can be used as a cake icing, sauce over ice cream and pastries, or for making truffles. Chef Belinda shows you how to make this easy, two-ingredient chocolate delight in her latest video recipe. (link to new video)
Holiday desserts—What separates holiday meals from other family feasts? The wonderful desserts, of course! Create sweet holiday memories with these recipes from Chef Belinda Smith-Sullivan.
More holiday recipes—Satisfy your sweet tooth and show off a little this holiday season with four more elegant dessert recipes.
