CHOCOLATE BOURBON PECAN PIE WITH WHITE CHOCOLATE GANACHE DRIZZLE Ace Champion
3 large eggs
¾ cup dark brown sugar, packed
1 cup light corn syrup
3/4 cup bourbon (or your favorite brown liquor)
2 Tbs salted butter
1 Tbs heavy whipping cream
1 tsp vanilla
1 tsp/pinch salt
1 ½ cups pecan halves (left whole)
3/4 cup chocolate chips (semi-sweet chips, half melted)
Pre-made pie shell to fit 9” deep-dish pie plate
Roll pre-made pie shell to fit 9” deep-dish pie plate. Transfer pastry to pie plate, flute edges and bake in 325° oven for 10 minutes to par-bake. Remove from oven and let cool.
In a large bowl, beat the eggs, brown sugar, corn syrup, bourbon, butter and salt until blended. Fold in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake at 300° for about 50 minutes or until crust is golden brown and filling is puffed and set. Cool completely on wire rack. Allow the pie to rest for at least 3 hours before cutting. This will allow the pie to set and finish cooking. This is a great “make a day ahead” pie.
WHITE CHOCOLATE GANACHE
1 tsp bourbon (or your favorite brown liquor)
1/4 cup cream
8 oz. white chocolate chips
1 tsp dark brown sugar
1 Tbs butter
Cook cream, white chocolate chips and brown sugar over medium heat until the chocolate chips are melted. Add butter and bourbon and blend until heated thru and of nice consistency. Note: if sauce is too thin, add more chips, if too thick add a little cream or liquor.
Presentation: Place slice of pie on small plate, drizzle with ganache and garnish with Pecan halves.