Chocolate Bourbon Pecan Pie

Special Equipment

• 9" Pie Plate
• One-half recipe Pâte Brisée
• Stand Mixer

Preheat Oven

• Preheat oven to 350°F

Ingredients

• 200 grams (1 cup) dark brown sugar
• 160ml (⅔ cup) cane syrup
• 1 ½ teaspoons Vanilla Extract
• 2 tablespoons Bourbon Whiskey
• 55 grams (4 tablespoons) Unsalted Butter, melted
• 3 eggs, slightly beaten
• ¼ teaspoon Salt
• 60ml (¼ cup) heavy cream
• 240ml (1 cup) Pecans, chopped
• 120ml (½ cup) Chocolate Chips

Preparation

1. Prepare crust; place in 9" pie pan; refrigerate while preparing pie filling.

Sugar Syrup

2. In a large saucepan, heat until boiling, stirring constantly
   • Brown sugar
   • Cane syrup
   • Vanilla
   • Bourbon
   • Butter
3. Remove from heat and let cool until tepid.

Eggs

4. Meanwhile, in a separate bowl, whisk
   • Eggs
   • Salt
   • Cream

Combine

5. Remove the chilled pastry crust from the refrigerator; evenly distribute the pecans and chocolate chips over the bottom of the crust.
6. Into the cooled sugar syrup, beat in the egg mixture.
7. Pour the filling evenly over the nuts.
8. Bake for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean).
9. If you find the edges of the pie crust are over browning during baking, cover with foil

Cool

1. Remove from oven and place on a wire rack to cool
2. Serve warm or at room temperature with whipping cream.