Special Equipment

Preheat Oven

  • Preheat oven to 350°F

Ingredients

  • 200 grams (1 cup) dark brown sugar
  • 2/3 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
  • ¼ cup heavy cream
  • 1 cup Pecans, chopped
  • ½ cup Chocolate Chips

Preparation

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

Sugar Syrup

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

Eggs

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

Combine

  • Remove the chilled pastry crust from the refrigerator; evenly distribute the pecans and chocolate chips over the bottom of the crust.
  • Into the cooled sugar syrup, beat in the egg mixture.
  • Pour the filling evenly over the nuts.
  • 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).
  • If you find the edges of the pie crust are over browning during baking, cover with foil

Cool

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