I've always kind-of liked pecan pie. But even for someone who loves their sweets, it's a bit... much. The pie just needs something to balance everything out. And that something appears to be a combination of bourbon and semi-sweet chocolate. With those two magic additions, the pie goes from too-sweet-to-eat to what-is-the-recipe-for-this-slice-of-heaven. And the vanilla bean whipped cream doesn't hurt, either.
Tony's Chocolate Pecan Pie
Adapted from The Neely's
3 tablespoons butter, melted
3 large eggs, beaten
¾ cup packed light brown sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
¾ cup dark corn syrup
3 tablespoons bourbon liquor
1½ cups pecan halves
½ cup mini semi-sweet chocolate morsels
1 (9-inch) unbaked pie shell
1 cup heavy cream
4 tablespoons confectioners' sugar
1 teaspoon vanilla extract or vanilla bean paste
Preheat oven to 350°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.
Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.
When ready to serve top with a dollop of whipped cream.
Makes 8 servings
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