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Tuesday, May 31, 2011

Recipe of the Week: Bourbon Pecan (Chocolate) Pie

I'm really loving my 2011 To-Do List... especially my goal to bake 1 thing a month. It's maybe not great for my unpublished goal of losing weight (isn't that always everyone's goal?) but it's been really fun, and I've had the opportunities to make amazing things such as Chocolate Lava Cakes and Nutella Merignes.

This month I had the privilege to be baked for. My friend Lauren came to visit us all weekend and along with her awesome company she brought a Chocolate Bourbon Pecan Pie that was a Paula Deen recipe to die for. And I had to share it with you, because it was absolutely amazing.

The actual recipe is just "Bourbon Pecan Pie" but Lauren added in chocolate to make it even more decadent. (And dangerously good.) She just melted chocolate and mixed it in before baking it. But it's up to you!

aka: "Douglas' Dark Rum Pecan Pie"
By Paula Deen

  • 1 cup sugar
  • 3 TBS butter, melted
  • 1/2 cup dark corn syrup
  • 3 large eggs, beaten
  • 1 1/2 - 2 cups pecan halves
  • 2 TBS good-quality bourbon
  • 1 (9-inch) deep-dish pie shell, unbaked


Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans and bourbon and stir until all ingredients are combined. Pour mixture into an unbaked pie shell and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

1 comment:

  1. I made that pie last year for a friend's mother who was in town and got praised for weeks. So delicious and so easy!