Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Bourbon Chocolate Pecan Pie
|
1-½ cups chopped pecans |
|
1 cup (6 ounce bag) semisweet chocolate bits |
|
½ cup granulated sugar |
|
½ cup packed brown sugar |
|
1-cup dark corn syrup |
|
¼ cup bourbon |
|
4 large eggs |
|
2 teaspoons cornmeal |
|
½ teaspoon salt |
|
¼ cup butter, melted |
|
2 teaspoons vanilla extract |
|
1 (9") piecrust |
Fit piecrust into a 9" pie plate.
Sprinkle chopped pecans and chocolate morsels evenly onto bottom of piecrust; set aside.
Combine sugars, corn syrup, and bourbon in a large saucepan; bring to a boil over medium heat. Cook 3 minutes, stirring constantly.
Whisk together eggs and all remaining ingredients. Gradually stir about one-fourth of hot mixture into egg mixture; add to remaining hot mixture, stirring constantly. Pour filling into piecrust.
Bake at 325 for 55 minutes. Cool.
NOTE: This was in the July 2002 Southern Living and was a HUGE success at the office! I used light brown sugar and dark Karo syrup. Also found some Jim Beam Bourbon in the pantry, which has been there for years and years. But I’ve been told it never goes bad! Recipe said you could substitute ¼ cup water for the bourbon, but I chose to use the bourbon. As always, I just use the Pillsbury Pie Crust in the red box that is in the dairy section at Publix.