Chocolate Pecan Pie with a Bourbon & Molasses Whipped Cream

Here we are, the final item on our menu. And what an item it is! It is decadent; it is indulgent; it is just downright mean of me to even show you this recipe. If you find yourself sneaking into the kitchen just to make sure this pie doesn’t need a little piece cut off here and there, you know, just to even things up (certainly not to nibble!), don’t say I didn’t warn you. I probably should admit that I am eating a slice as I write this.

Chocolate Pecan Pie with a Bourbon & Molasses Whipped Cream

Ingredients

1 (9 inch) pie crust (refrigerated, roll out dough)
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons bourbon, good-quality
4 oz semisweet chocolate

Preparation

Preheat the oven to 375°.

Put pie crust in pie plate. (Yes, I cheated on the pie crust. Sometimes, short cuts are necessary.) I am not good at fluting a crust, so I have come up with a method that works pretty well for me. I use a straw to form the indention of the flutes and use a finger to push up an edge around the straw. This little method gives nice and even fluting without over-touching the pastry, making it tough. Ok. I know some of you pie experts out there are laughing, but this really works for a gal who has two left thumbs when it comes to crust!

Cover bottom of pie crust with pecans.

Chop the chocolate. Resist the temptation to sample.

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° and continue to bake for an additional 25-35 minutes or until pie is set. Remove from oven and cool on a wire rack.