After gorging on mountains of turkey, stuffing, and sides, what everyone needs is… more food! For dessert, we had a nice spread of a delicious pumpkin cheesecake made by my cousin Melissa, a pumpkin bread pudding, and a chocolate pecan pie. There is nothing about this pie that is healthy, but it is so delicious. My dad made the pie, and while you need to succumb your sweet inhibitions to eat it, there is little better than a slice of warm pecan pie with some vanilla ice cream to top off an already indulgent meal.
1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees F).
- Put pie shell in a pie plate, fold the extra shell over the top of the plate and use a fork to score the top of the crust.
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.