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Count Down To Thanksgiving: Bourbon Pecan Pie With Or Without Chocolate

Count Down To Thanksgiving: Bourbon Pecan Pie With Or Without Chocolate

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.

You need:

2 cups pecans (about 7 ounces)

3 large eggs

¾ cup dark brown sugar

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)

optional

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.

Events

Suzanna, co-owns and publishes the newspaper Times Square Chronicles or T2C. At one point a working actress, she has performed in numerous productions in film, TV, cabaret, opera and theatre. She has performed at The New Orleans Jazz festival, The United Nations and Carnegie Hall. She has a screenplay and a TV show in the works, which she developed with her mentor and friend the late Arthur Herzog. She is a proud member of the Drama Desk and the Outer Critics Circle and was a nominator. Email: suzanna@t2conline.com

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