This recipe is so wonderful that it has earned a front spot in our recipe boxes! Pair this pie with creamy, fresh, York Pecans and the pie will be absolutely divine!
You'll definitely want to bake two of these, so double up!
INGREDIENTS
½ Pkg. Refrigerated Pie Crusts
1 ½ cups Chopped York Pecans
1 cup Miniature Semisweet Chocolate Chips
1 cup Light Corn Syrup
½ cup Granulated Sugar
½ cup Packed Light Brown Sugar
4 Large Eggs, Lightly Beaten
¼ cup Unsalted Butter, Melted
2 tablespoons All-Purpose Flour
2 tablespoons Bourbon
2 teaspoons Vanilla Extract
½ teaspoon Table Salt
INSTRUCTIONS
- Preheat the oven to 325 degrees Fahrenheit. Fit piecrust into a 9-inch metal pie plate; crimp edges. Sprinkle pecans and chocolate chips evenly over the pie crust.
- Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. Bring it to a boil over medium-high; boil, whisking occasionally, until sugars are dissolved, about 5 minutes.
- Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Slowly pour ⅓ cup of the hot corn syrup mixture into egg mixture, whisking constantly until fully incorporated. Whisk in remaining hot corn syrup mixture until smooth. Pour filling over pecan mixture in piecrust.
- Bake in preheated oven until pie edges are set and begin to puff up, but pie center is still slightly jiggly, 45-50 minutes. Transfer to wire rack; let cool completely to room temperature, about 2 hours. Slice and garnish with whipped cream and chocolate shavings.
