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Choco-Honey Crunch Pecan Pie - HometownCooking 2/02

Choco-Honey Crunch Pecan Pie - HometownCooking 2/02 is a pies recipe made with Eggs, Light Colored Corn Syrup, Granulated Sugar, Brown Sugar, and Pre Melted Unsweetened Chocolate Product. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4
• 1 cup
• 1/4 cup
• 1/4 cup
• 2 envelope
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1/2 tsp
• 1 cup
• 1/2 cup
• 1
• 1/3 cup
• 3 tbsp
• 3 tbsp
• 1 cup

Method (preview)

1. 1

   For filling, combine eggs, corn syrup, sugars, chocolate product, butter, bourbon, vanilla, and salt.

2. 2

   Mix well.

3. 3

   Stir in nuts and chocolate pieces.

4. 4

   Pour filling into the pastry shell.

5. 5

   Bake in a 350� oven for 40 minutes; remove from oven.

6. 6

   Carefully spoon Honey-Pecan Topping evenly over pie.

7. 7

   Return to oven; bake about 10 minutes more or until topping in bubbly.

8. 8

   Cool; refrigerate within 2 hours.

9. 9

   Test kitchen tip: For the pastry shell, prepare your favorite piecrust recipe or use 1 folded refrigerated unbaked piecrust (1/2 of a 15-ounce package) or one 9-inch frozen unbaked deep-dish pastry shell. (Be sure to purchase a deep dish pastry shell; there is too much filling for a shallow frozen pastry shell.)

10. 10

    Prep: 25 minutes * Baking: 50 minutes