We started saving everything that looked good for our first condo-style Thanksgiving a few days ago under the Bookmarks tab on our computer. Today, we revisited the folder and made a list of all the things we’d need – $200 worth, I’m sure – to make our first Thanksgiving away from our families one to remember. A memory maker.
After all, I am convinced that this is our new tradition. And we might never go home again.
Right now there is a chocolate chip pecan pie baking in the oven, which Jeff is making for me because he heard me mention that I love my mom’s pecan pie (I love that guy), and gingerbread is cooling for the trifle I’m making that includes lots of goodness like whipped cream and pumpkin.
Jeff’s sister and our godson will join us tomorrow for turkey and chipolte sweet potatoes, glazed carrots, green beans, something that includes a pomegranate molasses vinaigrette and more. And I just cannot wait.
Without further ado, meet our pie that’s currently baking:
Chocolate Bourbon Pecan Pie
What you’ll need:
3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 tablespoons bourbon liquor
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
1 (9-inch) unbaked pie shell
Preheat oven to 350 degrees F.
Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.
Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
Place on a sheet tray and bake for 50 to 60 minutes.
When ready to serve top with a dollop of whipped cream.
