Chocolate Chunk-Walnut Pecan Pie with Bourbon Whipped Cream
A deluxe version of Pecan Pie. Like eating candy.
2 eggs plus 1 egg yolk
3/4 cup light corn syrup
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 tablespoons melted butter
1 1/2 teaspoons maple syrup
1 teaspoon vanilla extract
1 unbaked pie crust, 9"
1/2 cup dark chocolate chunks
1/3 cup pecans, very coarsely chopped
1/4 cup walnuts, finely chopped
1/2 cup heavy whipping cream
2 teaspoons bourbon
1 teaspoon sugar
Preheat oven to 350 degrees. In a bowl with a pouring spout (if you have one), whisk together eggs, corn syrup, both sugars, butter, maple syrup and vanilla extract.
Place pie crust on a baking sheet. Arrange chocolate and nuts in the bottom of the pie shell. Pour egg mixture over. Bake one hour - one hour ten minutes, or until pie filling is set. Allow to cool completely.
Make topping: Beat cream with an electric mixer until soft peaks form. Add bourbon and walnuts and mix well.
Note: It's very easy to double the recipe and make two pies at once. Freezes well (without topping).