Chocolate Pecan Pie
1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set.
Remove from oven and cool on a wire rack.
Apple Pie baking tip:
Your apple pie crust to puffy? I can tell you how to fix that right now.
If your apple pie has a gap between crust and filling each piece you cut is not uniform.
I don’t know about you but I want a thick, apple filled piece of pie every time.
First slice your apples as close to exact pieces as you can.
Layer the apple slices staggered but snugly on top of each other in the pie shell.
Placing the apple slices tightly will minimize air pockets that produce uneven pies.
Use 3 pounds of apple per pie. Cut three large slits across the top of the pie crust.
Let the pie cool completely before cutting the pieces.
Lastly ENJOY your thick piece of apple pie!