Cookbook | Ingredients | Recipes

| Southern U.S. cuisine | Dessert 

Ingredients

• 6 eggs
• ½ cup half-and-half
• 1 cup loosely packed brown sugar
• 1 cup dark corn syrup
• ½ cup good bourbon
• 1⅓ cups chocolate chips
• 2½ cups pecan pieces
• pastry dough for 9-inch pie (commercial or your own)

Procedure

1. Preheat oven to 350°F (175°C).
2. Beat eggs until yellow and creamy, in a large bowl.
3. Whisk in half-and-half, sugar, and syrup, until smooth.
4. Stir in bourbon, chocolate chips, and pecans.
5. Oil a springform pan lightly.
6. Roll out the pastry dough and press it into a pan, pressing out any air bubbles.
7. Pour mixture into oiled springform pan.
8. Put pie on a baking sheet with a raised edge or border.
9. Bake until only the center is sightly jiggly, about 2 hours.
10. Do NOT remove the pie from the mold until absolutely cooled, at least an hour.

Tips, Notes, and Variations

• Cool on a wire grid or rack for even cooling.
• Serve slightly warmed, or at room temperature.
• Very good with a dollop of whipped cream or ice cream.