Well happy Friday and happy birthday to ME! Ha!
There is really no more fitting post for my b-day then a leveled-up pecan pie. It’s my favorite dessert and once I ate en entire pie by myself over just three days. Proud Annie moment.
When my pal Donna mailed me her recipe for Derby pie (which I didn’t even know existed!) I couldn’t wait to make it. Pecans, chocolate, BOURBON? Schwing!
I loved, loved, LOVED this recipe for the ease of it. I am no baker, as I think we’ve established(!) but I was able to whip this little ditty up – no problem.
And…ohhhhh…the taste. So darn good. The bourbon gives it that little extra something that just makes this pie over the top. Totally decadent and definitely my new favorite. I am already plotting when to make this again. 🙂
Cook Time: 45 Minutes
1 stick of melted butter
3/4 cup sugar
4 tbs flour
1/2 cup lite corn syrup
3 tbs bourbon or dark rum
1/2 cup chocolate chips (recipe calls for dark, but I used semi-sweet like a rebel)
1 1/2 cups toasted pecans
pre-bought graham cracker pie shell
Preheat the oven to 350 degrees. Lay the pecans in a single layer on a baking sheet and toast in the oven for 7 minutes. Remove from the oven and set aside.
Combine the sugar and flour in a large mixing bowl. Add in the melted butter and corn syrup, which you can easily do by hand-mixing with a spatula or wooden spoon. Next add in the eggs one at a time and mixing well after each addition. Then add the “booze” as Donna specifically wrote :D, the chocolate chips and the pecans. Stir together, then pour into the pie shell.
Cook for 45 minutes until the pie is set. Remove and place on a cooling rack.
Serve warm – and share if you’d like, or pull an Annie and treat yourself to the whole thing! 😀