This was the Pie at Thanksgiving.. The Muddy Bottom Pecan Pie.3 eggs & 1 extra yolkMUDDY BOTTOM PECAN PIE
Â· Ala Mark Moore aka Pescador Viejo Loco
Â½ cup dark corn syrup
Â½ cup light corn syrup
2/3 to Â¾ cup Splenda depends on how really sweet you want it (I USE 2/3 CUP) (or SUGAR 1 CUP)
1 HEAVY cup pecan pieces
2 table spoons real butter
1 tsp vanilla
1/8 tsp salt
1 unbaked DEEP DISH (I like Pet Ritz)pastry shell
Â¾ cup semi sweet chocolate chips
Preheat oven to accurate 400 degrees
In a small bowl beat eggs very slightly(OVER BEATING CAUSES LOTS OF FOAM AND PIE WILL OVERFLOW), FOLD in corn syrup, splenda(or Sugar), butter, vanilla and saltÂ… FOLD in pecans till all pecans are thoroughly coated.
IF FILLING IS FROTHY OR HAS FOAMY, LET REST FOR 10 MINUTES OR SO BEFORE POURING INTO PIE SHELL.
Spread chocolate chips in bottom of pie shell ( press lightly to prevent chips fro floating when filling is poured in), pour filling into pie shellÂ…
RECOMMEND BAKING ON COOKIE SHEET INCASE OF OVERFLOW WHILE BAKING.
Bake for 15 minutes at 400 degrees then lower temperature to 350 and bake for 25 to 30 minutes, remove from oven and allow to completely cool before serving
Three Brothers Bakery had Bourbon Pecan pie that looked tasty. Their Chocolate Fudge pecan pie also looked like a tasty winner.They were advertising a "Paula Dean" burbon Pecan pie ,before thanksgiving ,but I couldn't find it in the local Krogers,HEB or 24 hr. Wall Mart.....anybody try it????