Choco-Honey Crunch Pecan Pie
4 eggs, slightly beaten
1 c light-colored corn syrup
1/4 c granulated sugar
1/4 c brown sugar, Packed
2 pre-melted unsweetened
chocolate product, 1 oz each packet
2 T butter, melted
1 T bourbon
1 t vanilla
1/2 t salt
1 c pecans, Chopped
1/2 c semisweet chocolate pieces
1 unbaked pastry shell un-baked
1/3 c brown sugar, packed
3 T butter
3 T honey
1 c pecan halves
For filling, combine eggs, corn syrup, sugars, chocolate product, butter, bourbon, vanilla, and salt.
Stir in nuts and chocolate pieces. Pour filling into the pastry shell. Bake in a 350 oven for 40 minutes; remove from oven. Carefully spoon Honey-Pecan Topping evenly over pie. Return to oven; bake about 10 minutes more or until topping in bubbly. Cool; refrigerate within 2 hours.
Honey-Pecan Topping: In a small saucepan, stir together 1/3 cup packed brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove saucepan from heat.
Stir in 1- cup pecan halves. Makes 10 servings.
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.)