This is a great twist on an ordinary Pecan Pie. It is a Kentucky version that usually uses walnuts, but in this case we are using Pecans. It is an amazing adaptation of southern “sugar pies”. Give it a try and you’ll agree. It will earn it’s place on your holiday table.
FOR THE PIE FILLING
- ¼ cup unsalted butter, melted
- ¾ cup dark corn syrup
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 large eggs
- ¼ cup bourbon
- 1½ teaspoons vanilla extract
- ½ teaspoon salt
- 1 cup toasted pecan halves
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350 ° F.
- In bowl of stand mixer fitted with paddle attachment, mix butter, corn syrup, sugars, eggs, bourbon, vanilla, and salt until smooth and light in color. Stir in pecans and chocolate chips by hand. Immediately pour into chilled pie crust.
- Bake 65-80 minutes, until the filling no longer jiggles when you gently wiggle the pan. Cool completely on a wire rack, at least 2 hours, before cutting and serving.*
Be the first to comment