Chocolate Bourbon Pecan Pie
Fridge:
3 eggs
5 tbs butter, melted
Freezer:
Pie crust of your choice- I use Trader Joe's
Pantry:
1 1/4 cup chopped pecans
1 1/4 cup semi sweet chocolate chips
3/4 cup dark corn syrup
3/4 light brown sugar
3 tbs cocoa powder
2 tbs ap flour
1 tbs instant espresso
2 1/2 tbs Bourbon
1 1/2 tsp vanilla extract
1/2 tsp salt
Tools:
1 large bowl
Whisk
Measuring cups/spoons
10-inch pie dish
Baking spatula
Preheat oven to 335 degrees. I prefer it a little cooler than the usual 350 degrees for pies.
Roll your dough and line your pie dish with it. Prick with a fork a few times on the bottom.
In the large bowl- whisk the eggs. Add corn syrup, brown sugar, vanilla extract, ap flour, cocoa powder, instant espresso powder and salt. Mix well. Add chocolate chips and pecans. Mix and pour into prepared pie dish.
Bake for 40-45 minutes. Check after 30 minutes- if the crust begins to get too dark, cover the whole pie with tin foil. Continue baking until the crust is slightly firm- it will give a little after pressing- that's ok. It will firm up when cooling. Remove from oven and cool. Serve with homemade whipped cream. Enjoy!!