PREP TIME: 80 minutes
2 tbs Jeptha Creed Bourbon
1 deep dish 9-inch pie crust thawed, and edges fluted
1 ½ cups chopped pecans
1 cup chocolate chips
1 cup corn syrup
½ cup brown sugar
½ cup demerara sugar
4 lg eggs lightly beaten
¼ cup melted butter
2 tbs All Purpose flour
2 tsp Vanilla bean Paste
½ tsp kosher salt
Preheat oven to 325
Sprinkle pecans and chocolate chips over the pie shell
Whisk together corn syrup, brown sugar and demerara in a saucepan. Bring to a boil over medium heat until sugar has dissolved.
Whisk eggs, butter, flour bourbon vanilla and salt in a heat proof bowl. Slowly pour 1/3 of the syrup mixture into the egg mixture. Whisk constantly until incorporated. Add remaining syrup whisk until smooth.
Pour syrup/egg mixture over the pecans and chocolate in the shell.
Bake at 325 45-50 minutes. Pie will be somewhat jiggly. Remove oven and cool to room temperature.
Recipe By: https://www.petersonsrestaurant.com | @petersonsrestaurant
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