This series is turning into an ode to my favorite cooks.
When we first started, I told you that I’d been collecting favorite recipes for years. Writing this has not only been a walk through different stages in my life, it’s also been pure heaven to revisit the cooks who made these wonderful recipes.
Today’s recipe is no different. Catherine is a good friend by marriage — her marriage to one of my best friends from college. In her beautifully renovated Victorian kitchen, Catherine produces sublime food, especially desserts for her guests. And who can resist the combination of pecans, booze, and chocolate? Your guests and family will love this one!
- 4c flour
- 1 3/4 c shortening or butter, softened
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp vinegar
- 1 egg
- 1/2 c water
- 3 eggs
- 3/4 c packed dark brown sugar
- 2/3 c light corn syrup
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp butter, melted
- 2 tbsp bourbon
- 2 c pecans
- 1 c chocolate chips
With fork, mix first 4 ingredients. In separate dish, beat remaining ingredients. Combine the two mixtures, stirring with fork until all ingredients are moistened. With hands, mold dough into ball. Chill at least 15 minutes before rolling into desired shape.
Dough can be left in refrigerator up to 3 days or can be frozen until ready to use.
Yield: Two 9" double crust pies and one 9" shell. This recipe requires a very deep pie pan and one half of the crust recipe.
In a large bowl, mix eggs, brown sugar, syrup, vanilla, salt, melted butter. Stir in pecans and chocolate chips. Pour filling into pie shell and bake at 375 degrees for 40 minutes or until crust is golden brown. The filling will puff up slightly and the center will still wiggle a bit.