Recipe adapted from Southern Living
Chocolate Pecan Pie
1 single pie crust, either homemade or purchased
4 large eggs
1 cup light corn syrup
6 tablespoons butter, melted
1/2 cup sugar
1/4 cup firmly packed brown sugar
3 tablespoons bourbon
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate morsels
Preheat oven to 350 degrees F. Place pie crust into a 9-inch pie plate; fold edges under, and crimp.
In a large bowl, whisk the eggs, then add corn syrup, melted butter, sugar, brown sugar, bourbon, flour, and vanilla. Whisk all ingredients together until smooth. Stir in pecans and chocolate morsels. Pour into pie crust. Bake on the lowest oven rack for 1 hour or until set.
The pie crust recipe that I used can be found here. This is a terrific pie crust, just be sure to follow the directions about chilling before rolling it out. It must be COLD to roll out easily, and it will be a perfect match for this pie.
We enjoyed this Chocolate Pecan Pie last week for Thanksgiving, but I know I will be making it again for Christmas and maybe for New Year's too.