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- 4 eggs, lightly beaten
- 1 cup light-color corn syrup
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 1 ounce envelope premelted unsweetened chocolate product
- 2 tablespoons butter, melted
- 1 tablespoon bourbon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/2 cup semisweet chocolate pieces
- 1 9 inch unbaked pastry shell*
- 1 recipe Honey-Pecan Topping
1. Preheat oven to 350 degrees F. For filling, in a large bowl combine eggs, corn syrup, granulated sugar, brown sugar, unsweetened chocolate product, melted butter, bourbon, vanilla, and salt. Mix well. Stir in chopped pecans and chocolate pieces.
2. Pour filling into pastry shell. Bake for 40 minutes; remove from oven. Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven and bake about 10 minutes more or until topping is bubbly.
- For the pastry shell, prepare your favorite piecrust recipe or use 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package) or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure to purchase a deep-dish pastry shell; there is too much filling for a shallow frozen pastry shell.)
- 1/3 cup packed brown sugar
- 3 tablespoons butter
- 3 tablespoons honey
- 1 cup pecan halves
1. In a small saucepan combine brown sugar, butter, and honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in pecan halves.
- Servings Per Recipe 8,
- cal. (kcal) 668,
- Fat, total (g) 43,
- chol. (mg) 127,
- sat. fat (g) 13,
- carb. (g) 72,
- Monosaturated fat (g) 16,
- Polyunsaturated fat (g) 7,
- fiber (g) 5,
- sugar (g) 42,
- pro. (g) 8,
- vit. A (IU) 340,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 360,
- Potassium (mg) 296,
- calcium (mg) 61,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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