Print Friendly Recipe
- Teresa Johnson
- Pastry for 9 inch one-crust pie
- 2/3 cup (150 ml) sugar
- 1/3 cup (80 ml) butter, melted
- 1 cup (225 ml) corn syrup
- 2 tbsp (30 ml). bourbon
- 1/2 tsp (2 ml). salt
- 3 eggs
- 1 cup (225 ml) pecan halves or broken pecans
- 1 cup (225 ml) semisweet chocolate chips
- Heat oven to 375 degrees (200 C.).
- Prepare pastry and line pie plate with pastry.
- Beat sugar, butter, corn syrup, bourbon, salt,and eggs with hand beater. Stir in pecans and chocolate chips.
- Pour into pastry-lined pie plate.
- Bake until set, 40 to 50 minutes.
- Refrigerate until chilled, at least 2 hours.
- Immediately refrigerate any remaining pie.
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