Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Syrup | not in our table | 0 |
| Pastry | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 eggs
- ½ cup half-and-half
- 1 cup loosely-packed brown sugar
- 1 cup dark corn syrup
- ½ cup good bourbon
- 1⅓ cups chocolate chips
- 2½ cups pecan pieces
- Pastry dough for 9- inch pie (commercial or your own)
Directions
Preheat oven to 350°F (175°C).
Beat eggs until yellow and creamy, in a large bowl.
Whisk in half-and-half, sugar, and syrup, until smooth.
Stir in bourbon, chocolate chips, and pecans.
Oil a springform pan lightly.
Roll out the pastry dough and press it into a pan, pressing out any air bubbles.
Pour mixture into oiled springform pan.
Put pie on a baking sheet with a raised edge or border.
Bake until only the center is sightly jiggly, about 2 hours.
Do not remove the pie from the mold until absolutely cooled, at least an hour.