Chocolate Bourbon Pecan Pie

Makes 4 pies

Chocolate, bourbon and pecans...what more can we say!

Bake Time
45 to 50 minutes

4 (9-inch) unbaked deep-dish regular OR gluten free pie crusts
1 cup semi-sweet chocolate chips

1 dozen eggs
32 fluid ounces (1 quart) Karo® Light Corn Syrup
OR Karo® Dark Corn Syrup
2 pounds (4 cups) brown sugar
10-1/2 ounces (1-1/3 cups) butter OR margarine, melted
1/2 cup bourbon
1/2 teaspoon salt
4 teaspoons pure vanilla extract
1-1/4 pounds (5 cups) Pecan Halves

Preheat oven to 350°F.  Sprinkle bottom of each pie crust with 1/4 cup chocolate chips. 

Lightly beat eggs in a large mixer bowl.  Add corn syrup, brown sugar, butter, bourbon, salt and vanilla; beat until blended.  Pour filling into pie crusts.  Spread 5 ounces or 1-1/4 cups of pecans evenly over top of pie.  Bake 45 to 50 minutes.  Cool on wire rack.  Store pies in refrigerator.

Recipe Tips:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly - it should spring back when done.  For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.  If pie crust is overbrowning, cover edges with foil.

Garnishing Tip:  Dip a few pecan halves in melted semi-sweet or white chocolate.  Cool on waxed paper until firm.  Serve with each slice of pie.