Keyword: Adam Wakefield, bourbon, chocolate, Feed the Band, pecan pie, pecans, pie dough, Southern Fellow
3/4cupdark brown sugar
1/3cuplight corn syrup
1teaspoonpure vanilla extract
2tablespoonsunsalted butter melted
3/4cupdark chocolate chips
1pie doughsee recipe in notes
Prepare the pie dough.
Roll the dough out to a 10 inch circle. Place it on the pie pan where it lays flat on the bottom and sides. Fold the dough overlapping the pie plate in and crimp to the bottom dough along the edge. You can use your your fingers or a fork.
Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, honey, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
Here is our recipe for flaky pie crust. https://southernfellow.com/southern-fellow-pie-crust/