Today is National Pi Day (3/14, 3.14…. get it?) and for all you math philes out there might be celebrating like we are in our house with…. a pie. Heck yeah pies.  I mean, honestly. Do we really need any better excuse than to have pie today?  And so… Quiche for breakfast, Pizza pie for dinner, and pie for dessert.  Even cheesecake is considered a pie.
In honor of such a momentous day (yes, I’m reaching with momentous, but enjoy the moment, folks) I’ve decided to share my favorite pie recipe with you.  I love lemon meringue pie. And key lime pie. And pumpkin pie. And fresh blueberry pie.  And peanut butter pie.  Okay, there’s not a pie I don’t love.  But, Being from the south, I *LOVE* pecan pie.  Like could eat a whole pie on my own type of love.  And so, every chance I get I make my favorite version: Bourbon-Pecan Pie with a Dark Chocolate Drizzle.  For starters, it’s super easy.  Like could be drinking too much of the bourbon and still make it without a hitch it’s so easy.  My favorite recipe to make comes from the pages of Cooking Light Magazine, and over the years there’s been very little that I’ve changed from the original. More chocolate on top. But really, is that a bad thing?Here is my altered version with more pecans and chocolate.  You can also find the original recipe here on the Cooking Light website with more information.

Bourbon-Pecan Pie with Dark Chocolate Drizzle

  • 1 cup packed light brown sugar
  • 3/4 cup dark corn syrup
  • 3 tablespoons all-purpose flour
  • 2 tablespoons bourbon
  • 2 tablespoons molasses
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 3/4 cup pecan halves
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 large dark chocolate candy bar, chopped
  • Preheat oven to 350°.
  • Combine first 10 ingredients, stirring well with a whisk.
  • Stir in pecans.
  • Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.
  • Spoon sugar mixture into prepared crust.
  • Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.
  • Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

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