Prep 30 mins
Cook 1 hr
My son makes this for us and friends for the holidays. We really enjoy it.
- 1 9-inch deep dish pie crust (we use Mrs. Smith's until we perfect our pastry making)
- 1⁄4 cup unsalted butter
- 2 ounces unsweetened chocolate (we use Scharffen Berger unsweetened pure dark chocolate)
- 3 large eggs, room temperature
- 1 cup india tree's golden brown sugar (optional sugar to use is India Tree's Dark Muscovado for a sweeter pie)
- 3⁄4 cup cane syrup (we use Steen's)
- 1⁄2 teaspoon pure vanilla extract (we use Madagascar Bourbon)
- 3 tablespoons aged Bourbon (we use Noah's Mill)
- 1⁄4 teaspoon salt
- 1 cup pecan halves
- 1⁄2 cup pecans, coarsely ground
- Preheat oven to 350 degrees.
- Melt butter over low heat, stir occasionally.
- Add chocolate and melt. Once melted remove from heat and allow to cool.
- Whip eggs in large mixing bowl till frothy.
- Blend in sugar.
- Stir in syrup, vanilla, salt, and bourbon.
- Add chocolate mixture and blend well.
- Pour into pie shell.
- Arrange whole pecans on top of pie.
- Sprinkle the ground pecans on top.
- Place pie on center rack in oven and bake for 45 to 60 minutes.
- Test for doneness by sticking in a thin knife in the center of the pie, if it comes out clean it is done.
- Remove pie from oven and place on wire rack to cool.
- Slice and serve pie after it has cooled completely.
- *Note: Dark Karo syrup or molasses can be used in place of the pure cane syrup.