A recipe from The Great Arkansas Pie Book by Kat Robinson, now available nationwide
.BOURBON CHOCOLATE CHUNK PECAN PIE
(from The Great Arkansas Pie Book by Kat Robinson, page 64)
The decadent Bourbon Chocolate Chunk Pecan pie offered by Chef Jerrmy Gawthrop at the former Greenhouse Grille in Fayetteville. is one of my favorite pies, ever. The farm-to-fork restaurant was well known for its use of hyper-local produce, meats and fungi – including the magnificent shiitake fries with magic catsup.
6 medium eggs
2 cups brown rice syrup
or corn syrup
2 cups brown sugar
1/3 cup bourbon (Jack Daniels)
4 ounces semi-sweet
chocolate chunks
2 baked 9 inch pastry pie crusts
2-2/3 cups toasted pecans
Beat eggs until smooth. Slowly add syrup and brown sugar. Pour in bourbon and mix thoroughly. Place chocolate chunks across bottom of pie shells. Pour batter over the chocolate. Top with pecans. Place on sheet pan and bake in preheated 350° oven for 45 to 50 minutes or until center is firm. Makes two pies.
2 cups brown rice syrup
or corn syrup
2 cups brown sugar
1/3 cup bourbon (Jack Daniels)
4 ounces semi-sweet
chocolate chunks
2 baked 9 inch pastry pie crusts
2-2/3 cups toasted pecans
Beat eggs until smooth. Slowly add syrup and brown sugar. Pour in bourbon and mix thoroughly. Place chocolate chunks across bottom of pie shells. Pour batter over the chocolate. Top with pecans. Place on sheet pan and bake in preheated 350° oven for 45 to 50 minutes or until center is firm. Makes two pies.
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