December 8, 2006

Pecan Pie

Pecan Pie (based on Nany Neiss' prize-winning recipe for the National Pie Championships)

1 9" pie crust
3 large eggs
3/4 cup light brown sugar
3/4 cup light corn syrup
2 TBSP butter, melted
3 TBSP bourbon
1 cup chopped pecans
3/4 cup chocolate chips

Preheat oven to 350 degrees. in a medium-sized bowl, beat eggs, slightly. Add sugar, corn syrup, melted butter, and bourbon. Stir until well-blended. Stir in pecans. Put chocolate chips into pie shell and cover with pecan mixture. Cover edge of pie to prevent over-browning. bake for 25 minutes. Remove shield and continue baking another 25 minutes or until knife inserted halfway between center and edge comes out clean.

9" Pie Crust (from Better Homes and Gardens cookbook)

1 1/4 cups flour
1/4 tsp salt
1/3 cup shortening
cold water (TBSP by TBSP)

In large bowl, combine flour and salt. Cut in shortening until mixture is crumbly and shortening is the size of small peas. Add water 1 TBSP at a time until it forms a ball in the bottom of the bowl. Roll out and place in 9 inch pie plate.

Notes: For the future, I will melt the chocolate ahead of time and mix it into the rest of the mixture to get a better consistency. Otherwise, I really liked how this came out.

Posted by Jennifer at December 8, 2006 9:16 PM | TrackBack

Wow. Pretty darned impressive for a first pecan pie, that's for sure! Melting the cholocate first might help it blend in better, but this attempt was really, really, really ridiculously delicious.

Posted by: Michael at January 5, 2007 8:47 PM
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