According to TODAY food contributor and chef Elizabeth Heiskell, “For years, I ate traditional pecan pie and was completely satisfied. I had no idea what I was missing until my dear friend Sarah brought this pie to our Thanksgiving dinner. I guarantee you will have a similar epiphany. The chocolate chips and bourbon are a lagniappe, a Louisiana term for a little extra surprise.” This recipe makes two pies to feed a crowd, but you can easily halve the recipe if you like.
- 1 package (14.1 oz./399 g) of 2 refrigerated piecrusts
- 3 cups (12 oz./375 g) chopped toasted pecans
- 2 cups (12 oz./375 g) semisweet chocolate chips
- 2 cups (16 fl. oz./500 ml) dark corn syrup
- 1 cup (8 oz./250 g) granulated sugar
- 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1/2 cup (4 fl. oz./125 ml) bourbon
- 8 eggs
- 8 Tbs. (1 stick) (4 oz./125 g) salted butter, melted
- 4 tsp. plain white cornmeal
- 4 tsp. vanilla extract
- 1 tsp. salt
Preheat an oven to 325°F (165°C).
Fit 1 piecrust into each of two 9-inch (23-cm) deep-dish pie dishes; fold the edges under and crimp. Sprinkle the pecans and chocolate chips evenly over the bottom of the crusts.
In a large saucepan over medium heat, stir together the corn syrup, granulated sugar, brown sugar, and bourbon and bring to a boil. Cook, stirring constantly, until the mixture bubbles and thickens slightly about 3 minutes. Remove from the heat.
In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt. Gradually whisk one-fourth of the hot corn syrup mixture into the egg mixture, then add it to the remaining corn syrup mixture in the pan, whisking constantly. Pour the filling into the prepared piecrusts, dividing it evenly.
Bake until the filling is set, 55 to 60 minutes. Transfer the pies to a wire rack and let cool completely about 1 hour, before serving. Serves 16.
Recipe courtesy of Elizabeth Heiskell, TODAY Food Contributor via Williams Sonoma.