Life is good. Chocolate-bourbon pecan pie., a photo by ConserVentures on Flickr.
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Ingredients:
2 grade-A large eggs (slightly beaten)
1/4 cup dark Karo syrup (I use Sonoran Desert honey)
3/4 cup sugar
4 teaspoons corn starch
8 tablespoons butter
1/4 cup Jack Daniels bourbon
6 ounces semi-sweet chocolate (I use Lindt 72% dark chocolate)
1 bag pecan halves (approximately 2 cups)
Directions:
Preheat the oven to 350 degrees.
Mix eggs and Karo.
Combine sugar and corn starch, add to egg mixture.
Melt chocolate and butter, cool. Add bourbon and combine with egg mixture. Beat together in mixer on slow speed. (At this point I usually sample the bourbon. Just to make sure it's fresh.)
Pour into a 9-inch unbaked pie shell. Sprinkle evenly with pecan halves. To make an impressive-looking pie, lay the pecan halves on top in a circle around the edge and keep making circles until the pie top is covered rather then sprinkling them on top.
Bake on cookie sheet for one hour. It's okay to keep sampling the bourbon.
Combine sugar and corn starch, add to egg mixture.
Melt chocolate and butter, cool. Add bourbon and combine with egg mixture. Beat together in mixer on slow speed. (At this point I usually sample the bourbon. Just to make sure it's fresh.)
Pour into a 9-inch unbaked pie shell. Sprinkle evenly with pecan halves. To make an impressive-looking pie, lay the pecan halves on top in a circle around the edge and keep making circles until the pie top is covered rather then sprinkling them on top.
Bake on cookie sheet for one hour. It's okay to keep sampling the bourbon.
Pie should be firm and will "set-up" while cooling. Serve with bourbon, if there is any left.