Chocolate Bourbon Pecan Pie
Active Time: 25 minutes
Total Time: 55 minutes
12 servings
- Petal Tray
- Medium Perforated Baking Sheet
- Mini Whisk
- Eco Chop
- Rectangular Roul’Pat
- Beechwood Rolling Pin
- Fluted Round Cutter Set
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Ingredients
- 1 15-ounce package of refrigerated pie crust sheets
- 4 eggs
- 1 cup light maple syrup
- 1/2 cup sugar
- 6 tablespoons melted butter
- 1/4 cup light brown sugar firmly packed
- 3 tablespoons bourbon (optional)
- 1 tablespoon flour
- 1 tablespoon vanilla extract
- 1 cup semisweet chocolate chips, melted
- 1 cup coarsely chopped pecans
- Topping optional: whipped cream, chocolate shavings, fudge sauce
Instructions
- Preheat oven to 350°F. and place oven rack in the center position.
- Place Petal Tray on the Perforated Baking Sheet and set aside.
- Roll piecrust out on Roul’Pat using the Beechwood Rolling Pin.
- Cut 12 dough circles.
- Press a circle into each well.
- In mixing bowl, whisk together eggs, maple syrup, sugar, butter, brown sugar, bourbon, flour, and vanilla until blended.
- Stir in melted chocolate.
- Place pecans in eco chop and pull six times.
- Place chopped pecans in each well.
- Pour filling on top and bake for 30 minutes.
Enjoy cooking from our bon COOK kitchen to yours!
