RICHMOND, Va - Saturday, January 23rd is National Pie Day and we are celebrating a day early with a slice of sweetness courtesy of Richmond Baker Leanne Fletcher from Big Herm’s Kitchen & Catering. She walked us through the steps on creating a decadent Bourbon Chocolate Pecan Pie. For more information you can visit online at www.bighermskitchenrva.com.
1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup pecans halves
1 pie shell (uncooked)
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup pecans halves
1 pie shell (uncooked)
Directions
In a small saucepan mix sugar, corn syrup, and butter. Cook on medium heat, stirring until butter and sugar mixture is smooth. Take off burner.
In a large bowl stir together eggs, bourbon, vanilla, and salt. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips until melted. Pour mixture into pie shell.
Finish off with circular rows of Pecans.
Bake for 45-55 minutes, or until firm to touch. Let cook
Serve with Vanilla Ice cream.
In a small saucepan mix sugar, corn syrup, and butter. Cook on medium heat, stirring until butter and sugar mixture is smooth. Take off burner.
In a large bowl stir together eggs, bourbon, vanilla, and salt. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips until melted. Pour mixture into pie shell.
Finish off with circular rows of Pecans.
Bake for 45-55 minutes, or until firm to touch. Let cook
Serve with Vanilla Ice cream.
