CHEF JEFF — ONE BYTE AT A TIME: Chocolate Pecan Pie

Liven up your Kentucky Derby with a tasty desserts.

Chocolate Pecan Pie

CRUST:

9-inch unbaked pie crust

FILLING:

1 cup light corn syrup

2/3 cup sugar

1/3 cup butter, melted

3 eggs

1 tablespoon bourbon

½ teaspoon salt

1 cup pecan halves

½ cup real semisweet chocolate chips

GARNISH:

1 1/3 cups whipping cream

Heat oven to 375 degrees. Place crust into 9-inch pie pan. Crimp or flute edge; set aside. Combine corn syrup, sugar, butter, eggs, bourbon, salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1 cup pecans and ½ cup chocolate chips. Pour into pie crust. Cover pie loosely with aluminum foil. Bake 30 minutes. Remove aluminum foil; continue baking 10 to 15 minutes, or until filling is set. Cool; refrigerate at least 4 hours or until serving. Just before serving, beat whipping cream in bowl at high speed, scraping bowl often, until stiff peaks form. Use as pie garnish.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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