Daytime Kitchen: Bourbon Chocolate Pecan Pie


Bobby Amaral from Carlos Brazilian International Cuisine joins Natalie and Brittany in the Daytime Kitchen to make Bourbon Chocolate Pecan Pie.

Here’s the recipe:

· 1 cup all-purpose flour
· 1 tablespoon sugar
· 1/2 teaspoon salt
· 6 tablespoons cold butter
· 2 to 3 tablespoons cold water
· 3 eggs
· 1 cup packed dark brown sugar
· 1 cup light corn syrup
· 1/4 cup bourbon
· 2 tablespoons butter, melted
· 1/2 teaspoon salt
· 1-1/2 cups pecan halves, divided
· 3/4 cup chocolate chips
· 1. In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add water; toss with a fork until mixture forms a ball. Flatten into a disk. Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.
· 2. On a floured surface, roll out dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate and flute edges.
· 3. In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake at 325° for 50-60 minutes or until crust is golden brown and filling is puffed. Cool completely on a wire rack.

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