One of the student organizations at work put on a bake sale around campus this week. Someone had baked a Chocolate Bourbon Pecan Pie… some of you may know of it as being a pie named after an event of the sport of kings held in the great Commonwealth of Kentucky. However, I have to be rather evasive and not use the actual name as the original developers of the recipe are painfully protective of their trademark.
No matter what, the pie itself was quite tasty; tasty enough that I went back through my files and dug out the recipe I had picked up from some Kentucky friends of mine. Their recipe is very similar to one I saw recently in Southern Living. Both recipes are very similar to the classic pecan pie recipe with the only real difference being the inclusion of chocolate when you put the pecans into the pie.
Chocolate Bourbon Pie
1/2 (15-ounce) package refrigerated piecrusts 1 1/2 cups chopped pecans 1 cup (6 ounces) semisweet chocolate morsels 1 cup dark corn syrup 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1/4 cup bourbon or water 4 large eggs 1/4 cup butter 2 teaspoons cornmeal 2 teaspoons vanilla extract 1/2 teaspoon salt
- Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
- Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
- Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
- Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
- Bake at 325° for 55 minutes or until set; cool on wire rack.