Page 215 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Chocolate Pecan Pie

Submitted By Pamela Ann Gatlin Schulz
Ingredients:

½ (15 oz) pkg refrigerated piecrusts
1½ cups chopped pecans
1 cup semisweet chocolate morsels
½ cup granulated sugar
½ cup firmly packed brown sugar
1 cup dark corn syrup
¼ cup bourbon*
4 large eggs
2 tsp cornmeal
½ tsp salt
¼ cup butter or margarine, melted
2 tsp vanilla extract

Fit piecrust into a 9" pie plate according to package
directions; fold edges under, and crimp. Sprinkle
chopped pecans and chocolate morsels evenly onto
bottom of piecrust, set aside. Combine sugars, corn
syrup, and bourbon in a large saucepan; bring to a
boil over medium heat. Cook 3 minutes, stirring
constantly.

Whisk together eggs and remaining ingredients.
Gradually stir about one-fourth hot mixture into egg
mixture; add to remaining hot mixture, stirring
constantly. Pour filling into piecrust.
Bake at 325°F for 55 minutes; cool.

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