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Sunday, August 20, 2017

Chocolate Pecan Pie

1 1/2 cups pecan halves
1 1/2 cups semisweet chocolate chips
1 9-inch unbaked pie shell
4 large eggs, beaten
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup corn syrup
2 tablespoons bourbon (optional)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

Preheat the oven to 375°F.
Spread the pecans and chocolate chips evenly on the bottom of the pie shell.
In a large bowl, whisk the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, cinnamon, and salt. Pour over the pecans and chocolate chips. Bake for 30 minutes then carefully place a pie shield over the crust. Continue baking until the filling is set, about 20 to 25 minutes longer. Remove from the oven and cool for 30 minutes before slicing and serving.

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