Ingredients
For the crust:
1 ½ cups chocolate wafer cookie crumbs (about 7 oz) I have also used choc graham crackers. If you use them add 2T of sugar
5T butter melted
1/2t vanilla
For the filling:
3/4C unsalted butter
3/4 C golden brown sugar
6T light corn syrup
3C pecan pieces - I roast them for @ 7-10’ at 350 to give deeper flavor
3T whipping cream
3T bourbon (optional)
3 oz semi-sweet chocolate chips
Preparation
Crust: Blend all ingredients in a processor. Press crumb mixture in bottom of 9x9 glass dish. (I’ve also used 8x8 - they just come out a little thicker). Cook in oven 10’ at 350 degrees. Allow to cool.
Oven still at 350. Combine butter, brown sugar, corn syrup and bourbon in heavy medium saucepan. Bring to a boil, stir often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat, add chocolate and stir until it is melted and well blended. Pour filling into crust. Bake until filling bubbles all over, about 10 minutes. Transfer to a pie rack and cool. I sometimes sprinkle some course sea salt on top. They set up well if made a day in advance. Otherwise, they can be a little gooey. But still so good!
