Food Timeline and Burnt Orange Report).
David Lebovitz in Food and Wine.
Chocolate Bourbon Pecan Pie
1 9-inch deep dish pie crust, bought or homemade
2 cups pecans
3 large eggs
1/2 cup dark brown sugar
2/3 cup light corn syrup
1 tablespoon unsalted butter, melted
3 tablespoons bourbon
1/2 teaspoon salt
1 - 1 1/2 cups semisweet chocolate (chips or chopped squares)
chocolate sauce, to drizzle
Preheat the oven to 375°F and blind bake the pie crust for about 10 min, covering the edges with foil to avoid it browning too much.
Lightly toast the pecans (about 5-10 minutes). In a large bowl, whisk the eggs with the brown sugar, corn syrup, melted butter, bourbon and salt together. Stir in the pecans. and
When pie shell is done blind baking, evenly fill the bottom with your chocolate. Pour the filling into the pie shell on top of the chocolate. Bake in the oven ~ 55 minutes, or until the center of the pie is set. Check on the pie as it's baking; tent the crust with foil if the edge is browning too quickly. Let cool for 1 hour and drizzle decoratively with chocolate sauce before serving. Enjoy!