Chocolate Bourbon Pecan

By Connie

Ingredients

• 1 prepared pie crust
• 3/4 cup packed dark brown sugar
• 3 eggs, room temperature
• 6 tablespoons unsalted butter, melted
• 2/3 cup dark corn syrup
• 2 tablespoons bourbon or apple cider
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 ounces semisweet chocolate, chopped or 1/3 cup semisweet chocolate chips
• 1 1/2 cups pecan halves

Details

Servings 8

Preparation

Step 1

Preheat oven to 425 degrees.

Fit crust into 9-inch pie plate. Line with foil. Fill with pie weights or dried beans. Bake 12 minutes or until crust is partially baked and edges are dry to touch. Remove pie weights or beans and foil. Cool completely. Reduce oven temperature to 350 degrees.

Beat brown sugar and eggs in a large bowl at medium speed until blended. Beat in melted butter, corn syrup, bourbon, molasses, vanilla and salt.

Scatter chocolate over crust. Top with pecans. Pour filling over (pecans will rise to the top).

Bake 50 to 55 minutes or until a knife inserted in the center comes out moist but clean. Cool completely on wire rack.