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La Belle
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Pie Recipes
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"To cook is to
create. And to create well...is an act of integrity, and faith."
Bourbon and Chocolate Pecan Pie
"My tongue is smiling"
~ Abigail Trillin
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Maison Bourbon Jazz
Subirats, Joseph Bonet
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Bourbon and Chocolate Pecan Pie
Tennessee Homecoming Cookbook: Famous Parties, People, Places
This pie is labeled Jackson
Pie on Miss Daisy's menu. Pierre Franey,
food critic for the New York Times,
described this as one of the best
pecan
pies he had ever eaten.....
1 cup sugar
1/4 cup butter, melted
3 eggs, slightly beaten
3/4 cup light corn syrup
1/4 teaspoon salt
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 cup pecans, chopped
1/2 cup chocolate chips|
One 9-inch pie shell
Cream butter and sugar. Add eggs, syrup, salt, bourbon and vanilla.
Mix until blended. Spread pecans and chocolate chips in bottom of pie shell.
Pour filling
into shell. Bake in a 375-degree F. oven for 40 to 50 minutes.
[While we respect Mr. Franey's
discerning palate, we always use more
pecans
than this recipe calls for - at least 1 cup.]
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