Bored of the ever popular Pecan Pie? Looking for that extra something to give the classic southern dessert a little pizazz? Boy, is this ever it. This recipe was developed and perfected right here in Greenville, SC, by a few driven and talented chef’s. An amazing finish to any meal, this dessert is best served slightly warm (about 10 – 15 seconds in the microwave), with a scoop of vanilla ice cream, a drizzle of Hershey’s Syrup and a few shakes of Confection Sugar to top it off. This recipe, as a few may be, is suited for parties or caterings…but you may shave it down to suit your particular needs. It is best to make this the day before…cool at room temperature, then refrigerate. Wait until you want to serve it before slicing.
Recipe makes (5 – 6) 8 inch Deep dish Pies
(5 -6) 8 inch Deep dish Pie Shells (sold frozen at the grocery store)
3/4 Cup all-purpose flour
3 Cups Pecans
3 Lb. Light Brown Sugar
3/4 Cup Melted Butter/Margarine
1 1/2 teaspoon salt
**** 6 oz. Bourbon (can be omitted)
3 Cups Semi – Sweet Chocolate Chips
Put chocolate chips and Pecans into a food processor. Using the pulse setting, run until chocolate and pecans are combined, climb up the sides of the processor and begin to roll over.
Note: This is important. You want the chocolate and pecans to come to a snicker – bar like consistency, also if you don’t combine enough, most of the pecans will float to the top while baking, too long and the chocolate will begin to melt.
Place all other ingredients in medium bowl. Add chocolate mixture to other ingredients and mix well with a rubber spatula. Fill pie shells a little more than 3/4 of the way for 5 pies… less for 6. Distribute batter evenly for better results.
*****You can add more bourbon if you’d like, up to 8 ounces !!
*****For non-alcoholic pie, omit Bourbon all together… or enjoy the flavor and burn off the alcohol in a small sauce pot (BE CAREFUL). IF YOU HAVE ANY QUESTIONS ON HOW TO DO THIS STEP PLEASE RESEARCH IT FIRST !!
Bake for 35 – 45 minutes at 275* (CONVENTIONAL) or 325* (CONVECTION)
Pies will rise above the crust and then settle while cooling. You can use the toothpick method to check it, but remember, there’s chocolate involved so the toothpick may not come out entirely clean, even when done. Cool on a baking rack FULLY at room temperature before refrigerating.
YOU’RE GONNA LOVE IT !!