TEXAS CHOCOLATE BOURBON PECAN PIE

TEXAS CHOCOLATE BOURBON PECAN PIE
(MAKES; 3 PIES)

1 TSP SALT
1 LB. SUGAR
1 OZ FLOUR
12 EGGS (WHOLE)
1 OZ VANILLA EXTRACT
1 QT. WHITE KARO SYRUP
4 OZ HONEY
1/2 CUPBOURBON (USE ONLY GOOD KENTUCKY BOURBON LIKE MAKERS MARK)
3 CUPS PECAN HALVES
3 CUPSCHOCOLATE CHIPS
3 PIE SHELLS (BLIND BAKED)

1. SIFT SUGAR, SALT, AND FLOUR TOGETHER.
2. ADD EGGS ONE AT A TIME, BEATING AFTER EACH ADDITION.
3. ADD VANILLA, SYRUP, HONEY, AND BOURBON, BLEND WELL.
4. PLACE ONE CUP EACH OF PECANS & CHOCOLATE CHIPS INTO EACH PIE SHELL.  POUR FILLING OVER PECANS & CHOCOLATE CHIPS.
5. BAKE AT 350 DEGREES FOR 10 MINUTES; REDUCE HEAT TO 325 AND CONTINUE BAKING FOR ABOUT ONE HOUR, OR UNTIL CENTER IS SET.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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