(recipe adapted from my Grandmother)
FILLING
FILLING
1 stick butter (melted)
1 c. brown sugar
1 c. dark corn syrup
2 tsp. molasses
3 eggs
1 tsp. vanilla
1/4 c. bourbon (or whiskey)
1/2 tsp salt
1/2 c. pecans chopped
1 c. halved pecans for decorating the top
1 c. brown sugar
1 c. dark corn syrup
2 tsp. molasses
3 eggs
1 tsp. vanilla
1/4 c. bourbon (or whiskey)
1/2 tsp salt
1/2 c. pecans chopped
1 c. halved pecans for decorating the top
1 c. dark chocolate chips (I prefer Ghiradelli bittersweet or semi-sweet)
CRUST
2 2⁄3 cups all-purpose flour
1 tsp. salt
2⁄3 cup vegetable oil
6 tbsp. cold milk
CRUST
2 2⁄3 cups all-purpose flour
1 tsp. salt
2⁄3 cup vegetable oil
6 tbsp. cold milk
(P.S. Store bought frozen crust from Trader Joe's or Pillsbury is also great, if you don't have time to make crust. No judgement whatsoever.)
1. Preheat oven to 350. Melt & cool butter. Once cooled, mix butter with sugar, corn syrup, molasses, eggs, vanilla, bourbon & salt. Whisk thoroughly to mix. Fold in chopped pecans with the liquid mixture.
2. Distribute chocolate chips evenly over pie crust in a pie pan. Next pour liquid mixture into the pie shell (pour on top of the chocolate).
3. Top with shelled pecans halves in nice concentric circles or pattern and bake 40-45 minutes or until filling is set, only slightly jiggly.
