Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 1/2 (15 oz.) pkg. refrigerated piecrusts
- 1 1/2 cups chopped pecans
- 1 cup (6 oz.) semisweet chocolate morsels
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1 cup dark corn syrup
- 1/4 cup bourbon*
- 4 large eggs
- 2 tsp. cornmeal
- 1/2 tsp. salt
- 1/4 cup butter or margarine, melted
- 2 tsp. vanilla extract
Directions
- Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
- Sprinkle chopped pecans and chocolate morsels evenly onto bottom of piecrust; set aside.
- Combine sugars, corn syrup, and bourbon in a large saucepan; bring to a boil over medium heat. Cook 3 minutes, stirring constantly.
- Whisk together eggs and remaining ingredients. Gradually stir about 1/4 hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Pour, filling into piecrust.
- Bake at 325 degrees for 55 minutes; cool.
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- 1/4 cup water may be substituted for the bourbon.