Pecan Pie with Caramel, Chocolate and Bourbon
1 unbaked pie crust
3 eggs, lightly beaten
3/4 cup light brown sugar
¼ cup caramel sauce
½ cup light corn syrup
½ cup (1 stick) unsalted butter, melted and slightly cooled
1 teaspoon vanilla
3 tablespoons bourbon (or milk)
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cloves
½ cup bittersweet chocolate chips or roughly chopped chocolate
1 ½ cups chopped pecans
½ cup pecan halves
Roll the dough out on a lightly floured surface then transfer to a deep dish pie pan. Trim the edges, saving the scraps for decorative cutouts using cookie cutters or pie crust cutters. Refrigerate for 30 minutes.
Preheat the oven to 350.
In a bowl, whisk together the eggs, brown sugar, caramel sauce, corn syrup, butter, vanilla, bourbon, flour, salt, nutmeg and cloves until smooth. Stir in the chocolate and chopped pecans. Pour filling into the pie crust.
Place the pecan halves around the edge of the pie, right on top of the filling, for a decorative look.
Bake the pie at 350 for 10 minutes. Reduce the oven temperature to 300, and bake for an additional 45-55 minutes, until the filling seems to be set. During the last 15 minutes of baking, jiggle the pan every 5 minutes or so; once it just barely wiggles when you shake it, the pie is ready. Since you’re baking it at a low temperature, there should be no danger of the crust over-browning, so there’s no need to cover the edges.
Cool on a wire rack for 2 hours, and serve warm, or cool completely and serve at room temperature. Garnish with whipped cream and pretty pie crust cutouts.
Note: to bake the decorative leaves or other cutouts, place on a parchment lined baking sheet. Brush lightly with water or an egg wash and sprinkle with a little coarse turbinado sugar. Bake for 12-15 minutes until golden brown. Cool.
Recipe from Curly Girl Kitchen