Wednesday, July 14, 2010
Trumps Chocolate Chip Pecan Pie
Here's a recipe for you!
We've been making this pie for over 20 years. It's so well remembered from our restaurant and we've continued to make it in our catering business. We used to serve this with the option of a scoop of cinnamon ice cream on top. Believe me, it's rich enough without any ice cream. Let me know if you make this. Would love to have your feedback!
1 frozen deep dish pie shell
3/4 c. chopped pecans
1/8 c. Bourbon
1/2 c. semi-sweet chocolate chips
1 1/4 c. sugar
3/4 c. light corn syrup
1/4 c. butter, melted
1 1/4 tsp. real vanilla extract
1/4 tsp. salt
Preheat oven to 375. Lightly toast chopped pecans. Place toasted pecans in a bowl and pour Bourbon over them, stirring occasionally. Set aside. Thaw frozen pie shell. With a fork, prick the bottom of the pie shell. Place the chocolate chips in the pie shell, distributing evenly over the bottom of the shell. In a separate bowl whisk together the eggs, sugar, corn syrup, melted butter, vanilla and salt. Drain excess Bourbon off the pecans and add them to the mixture. Slowly pour mixture into pie shell over the chocolate chips. Place unbaked pie on cookie sheet lined with foil or baking paper.
Place in preheated oven and bake 40-45 minutes. If center of pie still jiggles it needs to continue baking, but loosely cover with foil so pecans won't burn. Check every 10 minutes. Once center is firm, remove from oven and cool. Best if served slightly warm.