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 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.