5-Layer Homemade Pecan Pie
The "magic" ingredient in the filling of this chocolate-bourbon pecan pie (and many gooey baked goods) is sweetened condensed milk, which delivers that craveable texture. This pecan pie recipe without corn syrup is a wonderful Thanksgiving dessert. A little bourbon adds its complex, oak-aged perfume to the sweet mix but, if you prefer, vanilla extract tastes great too. Source: EatingWell Magazine, November 2019
Ingredients
Associated Recipes
Directions
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Position rack in lower third of oven; preheat to 375 degrees F.
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Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Use scissors to trim the edges of the dough and crimp or make a checkerboard border (see Tip). Refrigerate the crust while you prepare the filling.
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Whisk eggs, condensed milk, bourbon (or vanilla) and salt in a large bowl. Fold in pecans, coconut and chocolate chips. Scrape the filling into the crust.
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Bake the pie until the center is set and the edges are golden brown, 25 to 35 minutes. Cool completely on a wire rack, about 2 hours, before slicing.
Tips
Tip: To make a ruffled checkerboard design for your pie crust, press the dough into the pan and use scissors to trim the edge flush with the rim. Make 3/4-inch snips evenly around the border and fold in every other flap of dough.
To make ahead: Refrigerate, loosely covered, for up to 2 days.
Equipment: 9-inch pie pan (not deep-dish), parchment paper
Nutrition Facts
3 fat, 1 1/2 other carbohydrate, 1 starch
