Friday, May 6, 2016

Chocolate Bourbon Pecan Pie

It’s Oaks Day and Derby Eve - and I can’t wait to celebrate Kentucky Derby 142 tomorrow with my friends and family. Tomorrow also happens to be my birthday, so it’s double the fun during the Run for the Roses - just like the first time I went to the Derby back in 1988. Yes, I was a mere teenager.

So… today I am doing all of those things I do the day before the party, like baking these scrumptious Chocolate Bourbon Pecan Pies (thank you Southern Living for the best recipe).

Chocolate Bourbon Pecan Pie
Makes 6-8 servings

½ (14.1 ounce) package refrigerated pie crusts
1 ½ cups chopped toasted pecans
1 cup (6 ounces) semisweet chocolate morsels
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed light brown sugar
¼ cup bourbon or water
4 large eggs
¼ cup butter, melted
2 teaspoons plain white cornmeal
2 teaspoons vanilla extract
½ teaspoon table salt

Heat oven to 325 F. Fit pie crust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecan and chocolate evenly onto bottom of pie crust.

Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes.  Remove from heat.
Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared pie crust.

Bake for 55 minutes or until set; cool pie completely on a wire rack (about one hour).

Happy Race Day!

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