In seven days it will be all about the food and especially for me the desserts. Yesterday we gave you the recipe to our favorite Pumpkin Cheesecake. Today is our favorite Bourbon Pecan Pie, which you can also make with Chocolate.
2 cups pecans (about 7 ounces)
3 large eggs
⅔ cup light corn syrup
1 teaspoon pure vanilla extract
3 tablespoons unsalted butter (melted)
3 tablespoons bourbon
½ teaspoon salt
Deep dish pie crust (I use the frozen ones, but you can bake your own)
¾ cup semisweet or bittersweet chocolate chips. If you use this delete 1 tablespoon of butter.
Preheat the oven to 375°F. Toast the pecans for about 8 minutes, coarsely chop.
In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended.
Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, cover with foil.
Let cool for at least 1 hour before serving.
Taste best with vanilla ice cream.