This is Beaumont Inn's Pastry Chef, Cathy Nichols, version of our regional classic pie. Scroll down to see more chocolate chip pie recipes.
INGREDIENTS:
Pie Crust:
2 1/2 cups all-purpose flour
1 teaspoon sugar
1 cup butter, cut up
1/4 cup ice water, more or less
.
Filling:
1/2 cup butter, unsalted, melted
2 eggs
1 cup sugar
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
1 1/2 cups chopped pecans
2 tablespoons Kentucky Bourbon
PREPARATION:
Crust:
Mix all except water in food processor until crumbly.
Slowly add ice water until mixture just holds together.
Wrap in a flat circle in plastic wrap; Chill overnight.
Form into pie pan.
Filling:
Beat eggs with cooled butter.
Add flour & sugar. Beat until mixed well. Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell. Bake at 350° for about 30 minutes, or until set. Serve with fresh whipped cream.
