Chocolate Bourbon Pecan Pie

Need an excuse to make a decadent dessert?

Today is National Pie Day!

This recipe is from the May 2005 issue of Southern Living and it is simply delicious!

{Photo from Southern Living}

Chocolate Bourbon Pecan Pie

Prep Time: 10 minutes
Cook Time: 5 minutes
Bake: 55 minutes
Yield: Makes 8 servings

Ingredients
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 or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
1/2 teaspoon salt


Preparation
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.



* Take note that you can adjust the amount of bourbon to taste or simply eliminate it entirely. I use just a tablespoon of bourbon and then add enough water to make 1/4 cup of liquid. You can buy the tiny little bottles of bourbon and still have enough for several pies.

Happy Pie Day! ... Enjoy!

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