Choco-Honey Crunch Pecan Pie

Bourbon and pecans add a Southern flair to this rich chocolate pie.

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  • Makes: 10 servings
  • Prep: 25 mins
  • Bake: 50 mins 350°F

Choco-Honey Crunch Pecan Pie

Directions

  1. For filling, in a large mixing 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 the filling into the pastry shell. Bake in a 350 degree F oven 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.

Honey-Pecan Topping:

  1. In a small saucepan, combine 1/3 cup packed brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 cup pecan halves. Makes 10 servings.

From the Test Kitchen

For the pastry shell, prepare your favorite piecrust recipe or use 1 folded 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.)

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Nutrition Facts (Choco-Honey Crunch Pecan Pie)

  • Per serving:
  • 594 kcal ,
  • 36 g fat
  • (10 g sat. fat ,
  • 101 mg chol. ,
  • 303 mg sodium ,
  • 69 g carb. ,
  • 4 g fiber ,
  • 7 g pro.
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