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Old 09-29-2004, 07:02 PM   #1
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Pecan Chocolate Chip Pie (Alix.....this one is for you)

Alix.......

Can you get Karo Corn Sryup in Canada? If so the recipe is right on the bottle (I use the dark syrup). All I do is add a cup or so of chocolate chips. It's one of those recipes that is so quick to make, the pie is ready to go b/f the oven is pre-heating (assuming you turn the oven on when you start making the pie.....lol). I actually have about 2/3 of the pie left. I'm going to my friends house for a playdate for our almost 3 yr olds and think I'll pawn the rest off on them.

Here's the recipe (right off the bottle) in case you can't get the Karo brand syrup. Enjoy!

Ingredients

3 eggs, slightly beaten
1 cup of sugar
1 cup of corn syrup (light or dark)
2 T melted butter or margerine
1 t vanilla
1 1/4 cups of pecans
1 cup chocolate chips (Laurie's addition)
1 (9 inch) unbaked or frozen deep-dish pie crust. If frozen, do not thaw

1. Preheat oven to 350 deg. Place a foil lined cookie sheet in oven while it is preheating.
2. In a large bowl, stir first 5 ingredients until well blended. Stir in Pecans and chips. Pour into pie crust.
3. Place pie on cookie sheet and bake for 50-55 min until a knife inserted midway b/t the center and the crust comes out clean
4. Cool on a wire rack.

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Old 09-30-2004, 11:34 AM   #2
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Oh Laurie, thank you! I have never seen Karo syrup here. We use Roger's mostly. I will take a look for it though. I am going to make this bad boy this weekend, we are having company and I am supposed to have my stove back TONIGHT! Hallelujah! I will let you know how it turned out for me. Thanks again!
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Old 09-30-2004, 11:44 AM   #3
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I'm sure the brand of the corn syrup doesn't matter. It's just really handy to have the recipe on the bottle. I bet if you look on the bottle of the brand you buy, there will be a recipe there.

Good luck getting the new stove installed!!!!!

Let me know how the pie turns out.
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Old 09-30-2004, 11:57 AM   #4
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Thanks! And I will post on Sunday to let you know how it went.
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Old 09-30-2004, 02:07 PM   #5
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throw another egg and a quarter cup of burbon in there and you've got my holiday pie! (the egg is to offset the thinning effect of the alcohol, I don't know if it's needed, but a friend told me to do it and it works)
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Old 09-30-2004, 05:17 PM   #6
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Hey southerncook, I don't have any bourbon...would whiskey do? Or is the flavour different? I have never tasted bourbon.
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Old 09-30-2004, 08:35 PM   #7
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That my friend, would do just fine. it'll be offset by all the sugar.
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Old 09-30-2004, 08:50 PM   #8
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The bourbon modification sounds good to me.

Bourbon is a type of whisky made from mostly corn. Scotch is a type of whiskey made from mostly malted barley. In my experience, most other whiskeys taste like a mixture of the two. The flavors are different, but not as different as between Scotch and brandy.
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Old 10-01-2004, 09:43 PM   #9
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Thank you both, I am going to bake up a storm this weekend. Results posted later.
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Old 10-03-2004, 05:28 PM   #10
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Results are in. Pie is completely gone. Inhaled in one sitting. A HUGE hit. Apparently whiskey is an appropriate substitute for bourbon. I LOVED this recipe. It was very easy and incredibly delicious. Thanks guys!
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