 |
|
|
 |
|
| 3 Cups | All-Purpose Flour |
| 1/2 Cup | Sugar |
| - | Pinch of Salt |
| 10 Oz. | Unsalted Butter, cut into small pieces |
| 1 | Egg |
| 1 | Egg Yolk |
| 1 Cup | Tightly packed light brown sugar |
| 2 Cups | Dark Karo Syrup |
| 6 | Eggs |
| 1 Tbsp. | Vanilla Extract |
| 1 Tsp. | Cinnamon |
| 1/4 Cup | Bourbon |
| 4 1/2 Cups | Pecan Halves |
| 1/2 Cup | Chocolate Chips |
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
MAKE THE DOUGH: In the bowl of a food processor place the flour, sugar, salt and butter. Turn the processor on and off with quick pulses. This will "cut" the butter into the flour and the mixture will have a coarse, mealy texture. Add the whole egg and yolk to the flour mixture and process until a soft ball of dough forms (this will only take a few seconds of the processor running). Remove the dough from the bowl and divide in half. |
|
| 2. |
SHAPE THE CRUST: Place the dough half in a 9 /12 inch pie pan and begin pressing the dough with the palm of your hand. Press gently using palms and finger tips until the dough begins to conform to the pan. The crust should be about 1/4' thick . Form a decorative border using your thumb and index fingers to "pinch" around the top edge. Repeat process for second crust. Refrigerate until ready to fill. |
|
| 3. |
MAKE THE FILLING: Place the sugar and eggs in the bowl of and electric mixer. Mix at medium speed using the whip attachment. Add the Karo syrup while the mixer is running. Stop mixer and add cinnamon, bourbon and vanilla. Mix on low speed until all ingredients have blended. |
|
| 4. |
ASSEMBLE PIES: Sprinkle pecans and chocolate chips evenly on the bottom of the pie shells. Pour the filling over the pecans and chips. Place the pies on baking sheets and bake for about and hour. Check the pies by gently shaking them to see if the filling jiggles. The pies are done when the crust is lightly browned and the filling is set like jello. If the centers of the pies are still liquid, cover each pie with aluminum foil and bake a little longer. Completely cool pies before cutting. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: Makes two 9 1/2'' Pies |
|
|
|
|
