Molly's Chocolate and Bourbon
Pecan Pie
Hilary O'Byrne
Student Intern
Office of Public Affairs

"This is my mom Molly's signature pecan pie," said O'Byrne. "Being from the South, she really knows how to bake a knock-your-socks-off dessert, and this is the perfect finale for any Thanksgiving dinner. You're certainly welcome to make your own pie crust, but at our house, convenient store-bought crusts do just fine."

Filling:

• 1/4 cup (1/2 stick) unsalted butter
• 2 ounces unsweetened chocolate
• 3 large eggs
• 1 cup sugar
• 3/4 cup dark corn syrup or sugar cane syrup
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons bourbon
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

1. Preheat the oven to 350 degrees F.
2. To make the filling: melt the butter and chocolate in a small saucepan over low-medium heat. Once melted, remove from heat and let cool.
3. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
4. Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them.
5. Bake until the filling is set and slightly puffed, about 45 minutes. Stick a thin knife in the center of the pie, and if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

Makes 6-8 Servings