Friday, November 6, 2009

Thanksgiving Planning

So, it is Friday morning and I am savoring the Today Show with a cup of coffee from my super cool Kuerig machine and oh....a FRESH apple pie in the oven! Good Lord is smells great in my house. I bet you think that I am going to give you that recipe today, but I am not. Quite frankly I find Apple Pies so common. Don't get me wrong they are great, but I strive to be different....yeah big shock!

A couple years ago, I took over the dessert portion of Thanksgiving. Growing up I was never thrilled with what was offered and as I got older I really thought that it would be ok to branch out from the usual pumpkin, pecan and apple pies. Enter in Chocolate Bourbon Pie. Oh yeah, you read that correctly...chocolate and bourbon in the same pie!

This Brian's favorite thing I make all year. This recipe came from one of my most battered and "go to" cook books that I own....The Stuffed Cougar! This will mean nothing to most of you, but my Richmond peeps know, or should know this book very well.

Chocolate Bourbon Pie

2 eggs
1 cup sugar
1/2 cup butter, melted
4 TBLS bourbon
1/4 cup cornstarch
1 cup finely chopped pecans
1 cup semi sweet chocolate chips
1 9" unbaked pie shell

Beat eggs while gradually adding sugar. Add butter and bourbon, blend in cornstarch. Stir in the pecans and chocolate chips. Pour into shell and bake 45-50 minutes at 350 degrees. Serve slightly warm with fresh whipped cream.

You can make this ahead and freeze it. Many times I will give this for gifts at Christmas and I just make them when I have time and freeze them in gallon size ziploc bags.

A note about the bourbon....just buy the cheap stuff! I use Evan Williams. I also put more like 5 TBLS of bourbon in the pie. Also a comment on the pecans....PULVERIZE them. Chop them in a food processor until they look like small BB's.




  1. Hey Mary Fran,

    I wholeheartedly endorse the use of bourbon in any and all dishes. With a little in a glass over ice on the side to make the cooking go smoooooothly.

    My mom makes bourbon sweet potatoes with a crumbly brown sugar, pecan, butter topping. Actually, we both make it. I got the recipe from her years ago when it became obvious we weren't going to be home for each and every thanksgiving.

  2. Thanks for reading Dave! I whole heartedly agree with you about having a glass on the side! I do a sweet potatoe very similar sounding to your mom's, but use rum. They are stupid crazy good!

    Hope you are feeling better.

  3. YUMMY!! My Mom makes this every yr as well! LOVE The Stuffed Cougar!!