Tuesday, November 25, 2008
This is one of my favorite pecan pie recipes of all time! It is a family recipe from Chef Carlos Fernandez and his partner Chuck Smith. This pie is rich and yummy all by itself - topped with whipped cream or ice cream, it's downright decadent!
Carlos' Chocolate Bourbon Pecan Pie
1 cup sugar
1/2 stick butter (melted)
3 eggs (beaten)
3/4 cup light Karo Corn syrup
1 tsp. salt1/2 cup pecans (chopped)
1/2 cup milk chocolate chips
2 Tbs. Bourbon
Mix pecans, chocolate chips and bourbon and let soak for 1/2 hour, stirring occasionally. Blend melted butter into sugar until fully integrated. Add beaten eggs and blend. Add corn syrup and salt and blend fully. Fold in pecan/chip mixture. Pour into pie shell with edges crimped. (Carlos makes an old fashioned Crisco pie crust for this recipe, but you can use whatever pie crust you prefer). Bake at 350 for approximately 45 minutes until center of pie rises and cracks. Let cool. Best served slightly warm with either fresh whipped cream or vanilla ice cream.