12 or 14 inch Dutch oven
makes 2 pies, serves 16
2 unbaked 9-inch pie shells
12 ounces semi-sweet chocolate chips
2 cups pecans
1 cup sugar
1 cup Kayro syrup
½ cup butter (melted)
2 tablespoons Bourbon or Vanilla Extract
round cake rack
In each pie shell, put 6 ounces of chocolate chips in
bottom. Add 1 cup of pecans on top of chocolate chips.
In a mixing bowl, mix 4 eggs, sugar, and syrup. Add melted butter and vanilla extract or bourbon. Mix well.
Pour one half of mixture in each pie shell.
Take a 12 inch piece of aluminum foil and fold it in half.
Place round cake rack in bottom of oven. Place foil on top of cake rack, letting foil have handles up sides to remove pie. Place pie on top of foil and rack.
In a 12 inch oven, place 15 to 17 coals on top and 9 on the bottom. Or in a 14 inch oven, place 17 to 20 coals on top and 11 on bottom. Cook for about one hour.
Remove pie and let cool. Before serving, you can chill pie.
Cut and enjoy.