The holidays were full of cheer. However, now the fun part begins when the credit card bills start to arrive. Instead of letting those amounts depress you, you might want to make this recipe. Though my bourbon pecan pie can’t repair the damage, it does use dark chocolate to help uplift that mood in a scrumptious toasted pecan base that can definitely put a smile back on your face. Accented with just a bit of bourbon and a faint kiss of cinnamon, this is a simple and supremely delicious pie that the aroma alone can miraculously cheer a person up.
I hate complicated recipes. Therefore, you need not worry here because this is just assembling ingredients and pouring into an unbaked pie crust.
If you read me regularly, you know that I only use one recipe for pie crust, my oil pie crust. Honestly, it is the easiest pastry crust on the planet to make that is foolproof and turns out flaky every
time, despite what you do to it.
I hope you try this pie sometime because it is a keeper as well as a real crowd-pleaser!
My Bourbon Pecan Pie
1 cup of firmly packed brown sugar (light or
3/4 cup of light corn syrup
3 large eggs, lightly beaten
1/2 cup of dark chocolate chips or grate a dark
1/2 cup of chopped toasted pecans
1/4 cup of melted butter or margarine (not
2-1/2 tablespoons of bourbon
2 teaspoons of vanilla extract
1/4 teaspoon of ground cinnamon
1/4 teaspoon of salt
Preheat your oven to 375-degrees.
Then prepare a nine-inch pie crust.
Combine all the ingredients together in your
mixing bowl thoroughly till well blended.
Pour into that unbaked pie crust and bake for
about 40-50 minutes until golden and the filling is set.
You need to cool this pie for about two hours