Bourbon Chocolate Pecan Pie

Ingredients:

4 large eggs
1 cup light corn syrup
6 tbsp melted butter
½  cup sugar
¼  cup firmly packed light brown sugar
3 tablespoons Bourbon
1 tbsp  flour
1 tbsp  vanilla extract
1 cup coarsely chopped pecans
½ cup semisweet chocolate morsel
1 (9 inch) pie shell

Directions:

Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels. Pour into piecrust. Bake on lowest oven rack at 350 degrees for 1 hour or until set.

YUM YUMS

Base: Centre:
¾ c butter 1 c chopped pecans
1 c brown sugar
2 egg yolks Top:
2 tsp baking powder 2 egg whites
1½ c flour 1 c brown sugar
1 tsp vanilla

Cream butter, add brown sugar.  Beat until smooth.  Beat in egg yolks, baking powder and vanilla.  Mix in flour.  Press into a 9” x 9” pan.  Spread chopped nuts over base.  Beat egg whites until stiff.  Beat in brown sugar (no lumps) and vanilla.

Spread over mixture in pan.  Bake at 350 degrees F for 25 – 30 minutes.  Cool completely.

Flapper Pie

Crust

7 double graham wafers, rolled fine

½ cup brown sugar

½ cup melted butter

½ tsp ground cinnamon

Filling

2 cups milk

2 egg yolks (save whites for topping)

2 tbsp cornstarch

¼ cup sugar

1 teaspoon vanilla

Topping

2 egg whites

3 tbsp icing sugar

Directions:

Mix all crust ingredients together.

Press into pie plate, reserving 1/4 of crumbs to sprinkle on top.

Combine filling ingredients in a pot.

Cook on medium heat until thick.

Spread on crust while hot.

Beat egg whites until stiff.

Beat in icing sugar.

Spread on top of filling.

Sprinkle with remaining crumbs.

Bake at 250 for 20 minutes.

Lets get cooking!

I hope this site turns out as good as some of my meals and not as bad as some of my meals.

I love to cook and this blog will be my chance to share recipes. Some wonderful treats and I may even tell about the dismal failures.

Sometimes I short cut and use things like canned tomatoes or pre-shreded  cheese but I prefer from scratch.