OK I know its a day behind but I was so excited about my esty shop that I felt the Chocolate Pecan Pie could wait. OH once you taste this you might argue the order of importance. I will first say I did not make my own GF pie crust, I bought it pre-made from Whole Foods. It is in their freezer section in packs of 2 already in a tin and frozen. I needed a deep dish crust so this is how I solved that dilemma. I let them thaw and put both together in a ball and re rolled them out. I learned from www.glutenfreegirl.com that you can't overwork GF pie crust since there is no gluten in it and it is true. I lined my deep dish pan and had enough left over for a quiche for dinner that night. This recipe is awesome. I can't say enough about it. It is a Paula Deen and you know my love for her.
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.
This pie was amazing not only after Thanksgiving Dinner but for breakfast the next day. Yes, Deacon it is perfect with a cold glass of milk or hot coffee. I hear it calling our names over Christmas.
Do you see the yummy bits of chocolate in this? I just thought I would give you a close up!
Even with all of the extra calories over the Holiday I maintained, didn't lose, didn't gain. I consider that an accomplishment, especially with a desert like this.