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Derby Pie |
"This is a variation of a pecan pie that blends chocolate chips and bourbon to make a rich and very tasty pie. Serve with a dollop of whipped cream."
Ingredients :
- 1 (9 inch) store-bought pie crust, unbaked
- 3 tablespoons bourbon whiskey
- 3/4 teaspoon instant coffee granules
- 3/4 cup chopped pecans
- 3/4 cup white sugar
- 3 eggs
- 3/4 cup white corn syrup
- 6 tablespoons butter, melted
- 1 1/2 teaspoons vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions :
Prep : 15M | Cook : 8M | Ready in : 1H29M |
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- Preheat oven to 425 degrees F (220 degrees C).
- Press pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork.
- Bake pie crust in the preheated oven until it looks dry, 4 to 5 minutes. Let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Pour bourbon whiskey into a small pot; heat over very low heat. Stir in instant coffee until dissolved. Stir in pecans.
- Beat sugar and eggs together in a bowl until well blended. Beat in corn syrup, melted butter, and vanilla extract. Fold in pecan mixture and chocolate chips. Pour mixture into the pie crust.
- Bake in the preheated oven until filling is firm and golden brown and crust is lightly browned, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.
Notes :
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