Chocolate Bourbon Pecan Pie

I was barely through my first cup of coffee this morning, when I heard Miss Myrtle scrambling around in the kitchen. Poor Jim was trying to sleep, but then I heard her screech, “I can take him!” That did it! I raced down the stairs to see what on earth she was fussing about.

Good grief. She finally saw a squirrel smaller than she is. Honestly, I don’t know why she gets so worked up over things. I do believe her imagined divinity might be messing with her mind!

Resigned, I agreed to help her make a pie as long as she left the squirrel out of it.

Yes Miss Myrtle, I agree. More bourbon makes it easier for me not to mix you into the pie! Is it too early for a splash in my coffee?

Chocolate Bourbon Pecan Pie

1 9 inch deep-dish prepared pie crust do not pre-bake/blind bake
3 Large eggs (or 4 medium)
3/4 cup Light corn syrup
4 tablespoons Butter melted
3/4 cup Brown sugar firmly packed
2 tablespoons Bourbon
2 tablespoons All-purpose flour
1 tablespoon Vanilla
1 1/4 cup Pecans chopped
1/2 cup Dark chocolate chips

In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined. Add the chopped pecans and chocolate chips and mix well.

Pour into prepared pie crust. Bake pie on the bottom rack at 425°F for 15 minutes. After 15 minutes reduce heat to 350°F and bake for another 45 minutes. Let pie cool for at least 1 hour.

While the pie is baking, Miss Myrtle ran back upstairs to present me with her latest and greatest find, a pair of hemostats she promises will help me while sewing tiny pieces together.

As if that wasn’t sweet enough, she then showed me what she’d spent the entire night working on, while I was sleeping.

All hail the Divine Miss M! And that folks, is why she remains endeared to me, despite her persnickety nature. She must have run the printing presses all night long to get all of these flyers made.

CJ Tinkle

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