Delicious Chocolate Chip Pecan Pie With Bourbon Recipes

Steps:

• Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Beat first seven filling ingredients 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 until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

Steps:

• Preheat the oven to 400 degrees F.
• Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
• Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
• Lower the oven temperature to 350 degrees F.
• Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
• Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Steps:

• In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. , Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 45 minutes or until set and golden.

Steps:

• Set oven to 375 degrees F (bottom oven rack).
• Place the pie shell into a glass 9-inch pie plate.
• In a medium mixing bowl cream the butter with sugar (about 3-4 minutes).
• Add in eggs, corn syrup, salt, bourbon and vanilla; mix on low speed with an electric mixer until well blended (about 2 minutes).
• Spread the pecans and chocolate chips in the bottom of the unbaked pie shell, then pour the filling over.
• Bake for about 45 minutes, or until set.
• Cool completely, or refrigerate.
• Slice and dollup with whipped cream on the slices.