Well, we are planning for Christmas Eve dinner and this pie is on the menu. If you don’t have something chocolately, most will feel something is missing. So, this is going to be our Chocolate fix. So exciting!
4 eggs, lightly beaten
1 cup light corn syrup
1/4 cup granulated sugar
1/4 cup brown sugar
2 T butter
2 Ounces unsweetened Chocolate cut into pieces
1 T Bourbon
1 tsp Vanilla
1/2 tsp Salt
1 cup chopped Pecans
1/2 cup semi-sweet chocolate pieces
1 9-inch unbaked pastry shell
1. Prepare your pie crust.
2. Preheat oven to 350 degrees. In a large bowl combine eggs, granulated and brown sugars, corn syrup, bourbon, vanilla and salt. Melt butter and unsweetened chocolate pieces in microwave for 15 seconds or until melted (just barely – do not over do it.). Mix well, stir in semi-sweet chocolate pieces and chopped pecans.
3. Carefully pour the pie filling into the pie shell. Bake for 25 minutes. Use foil to cover pie edges to prevent overbrowning. Remove foil and bake another 15 minutes.
4. Make the Honey Pecan topping: In a small saucepan combine 2/3 cup brown sugar, 6 T of butter, 6 T of honey. Bring to a boil stirring constantly; reduce heat. Simmer 2 minutes uncovered stirring occasionally. Remove from heat. Stir in 2 cups Pecan halves.
5. Carefully spoon the Honey Pecan topping onto the pie. Continue to bake for 10 minutes more or until the topping is bubbly. Cool completely.
This is a beautiful pie. Can be made 24 hours in advance.