I’ve started thinking about the holidays and about all of the “home cooked” meals we’ve provided for our customers in the past.  At Thanksgiving we always do pies … of course … and the biggest seller was always our Bourbon Pecan Pie.  Mmmmm!  I’ve changed it just a bit and added chocolate.  

Chocolate, bourbon and pecans.  Need I say more?

Bonnie’s Chocolate Bourbon Pecan Pie

Ingredients:

• 1 c. light corn syrup
• 1 c. dark brown sugar
• 1/3 tsp. salt
• 1/3 c. melted butter
• 1 c. semi-sweet chocolate chips
• 1 TBLS. Bourbon (not the cheap stuff)
• 3 whole eggs, slightly beaten
• 1 heaping cup whole pecans
• 9 ” unbaked pie shell

Melt the butter in a saucepan on the stove – slowly!  Remove from the heat and add the chocolate chips.  Stir gently until partially melted.  Add the corn syrup, brown sugar, and salt.  Beat the eggs slightly and add to the pie “goop”.   Add the Bourbon.  Pour the pie goop into an unbaked pie shell that you’ve pinched the decorative edge of up a little higher than normal.  (Don’t overfill it.  If there is too much goop, pour the extra into greased muffin tins for a tiny snack with coffee. Just bake them for less time than the pie.) Place the pecans on top of the pie, face up decoratively …. making rows in big circles … or make a smiley face …. have fun.  Bake the pie in the center of a preheated 350 degree oven for 45 minutes.   If the center is still gooey when you do the official knife test then cook it a few more minutes.  Watch the pie shell edge … don’t let it burn.  Cover it with foil if it starts to look crispy.

Garnish with REAL whipped cream … not that spray stuff from a can, silly … and wait for the worshipping to begin.