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Tuesday, March 31, 2009

Recipe Sharing: Chocolate Pecan Pie

This is the pie I made for dessert last night. I actually made two pies and popped one in the freezer for future use. This is definitely not waistline friendly, but sometimes you gotta splurge. :)

Chocolate Pecan Pie

Yield: 8 pieces


  • 3 tablespoons butter, melted (I used light butter)
  • 3 eggs, beaten
  • 3/4 cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon vanilla extract
  • 3/4 cup dark corn syrup
  • 3 tablespoons bourbon liquor
  • 1 1/2 cups pecan halves (next time, I would chop these up a little bit)
  • 1/2 cup mini milk chocolate morsels
  • 1 (9-inch) unbaked pie shell (recommend you use a deep dish crust)

Preheat oven to 350 degrees F. Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted. Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell. Place on a sheet tray and bake for 50 to 60 minutes.


elizabeth said...

How was your lasagna?

Kathryn said...

The lasagna was good, but I Rob and I agreed that we like traditional sauce better. The cinnamon gave it an interesting flavor, though!