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1/2 (15 oz. package refrigerated piecrust 1 1/2 cup chopped pecans 1 cup (6 oz) semisweet chocolate morsels 1/2 cup granulated sugar 1/2 cup firmly packed brown sugar 1 cup dark corn syrup 1/4 cup bourbon or water (I used water) 4 large eggs 2 tsp. cornmeal 1/2 tsp. salt 1/4 c butter or margarine, melted 2 tsp. vanilla extract Fit piecrust into 9-inch pie plate, fold edges under and crimp. Sprinkle pecans and chocolate morsels evenly onto bottom of piecrust, set aside. Combine sugars, corn syrup and bourbon in a large saucepan; bring to a boil over medium heat. Cook 3 minutes stirring constantly. Whisk together eggs and remaining ingredients. Gradually stir about 1/4th hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Pour filling into piecrust. Bake at 325 for 55 minutes; cool. |
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Chocolate Pecan Pie (SJ)