Reply to Your Best Tried and True Chocolate Pecan Pie Recipes

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Reply to "Your Best Tried and True Chocolate Pecan Pie Recipes"

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[quote=Anonymous][quote=Anonymous]Have made this before, but just looking for any new recipes that you love. Bringing this to my SIL's thanksgiving. Thanks! [/quote]
Got this recipe from a friend who's grandfather claimed it to be the original Derby Pie. And, yes, bourbon is required (esp for the baker!)

5½ T	butter
1⅓ c	sugar
4 	eggs
1 c	karolight syrup
1 c	chocolate chips
1 c	nuts (original calls for walnuts, we prefer pecans)
3 T	bourbon (Ezra Brooks, please)
½ t	vanilla
¼ t 	salt

2	unbaked deep-dish pie shells

1. Preheat the oven to 375F.
    2. Cream butter and sugar.
    3. Add eggs and beat until incorporated.
    4. Add syrup, salt, vanilla, and bourbon. Mix well.
    5. To the empty, unbaked pie shell, add the chocolate chips and nuts.
    6. Top with mixture.
    7. Bake 40-45 minutes.
    8. Serve warm.

• We prefer pecans and have never made it with walnuts.
    • See if you can find Ezra Brooks bourbon. Please do NOT substitute plain ole whiskey. Use bourbon. And if you don’t know the difference, you’ve got no business making this pie (friend's words, not mine....but more true than not).
    • The 5½ T butter is an unusual ‘amount’. Just use 6 T (or 3T if halving the recipe).
    • I often half the recipe and make just one pie. If not, you’ll want to put 2 c of the “mixture” in each pie shell.
    • The batter will look “yellow.” Don’t worry; it will “brown” beautifully.
    • The pecans might float to the top of the batter. Just let them be.
    • Be Brave! on the baking time. Go with at least the 40 minutes. The edges on the crust might get a little darkish brown but it’ll be worth it.
    • As you approach the end baking time, watch the pie. It will bubble and “sing” to you when it’s done.[/quote]

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