Chocolate Walnut Pecan Pie

 Recipe from Penzeys Spices

INGREDIENTS:

• single crust pie shell-see below for our favorite recipe
  
• 1/2 Cup chopped pecans
  
• 1/2 Cup walnuts
  
• 4 eggs
  
• 1/2 Cup corn syrup, light or dark
  
• 2 TB. (good squeeze) honey
  
• 1/3 Cup white sugar
  
• 1/3 Cup brown sugar
  
• 6 TB. melted butter
  
• 1/4 Cup bourbon
  
• 1 TB. PURE VANILLA EXTRACT
  
• 1 TB. flour
  
• 1 tsp. CINNAMON
  
• 1/4-1/2 tsp. GROUND NUTMEG
  8 oz. bittersweet baking chocolate, broken/chopped into 1/2-inch chunks (too small and they disappear, too big and there isn't enough in each bite)
  

Pie Crust:

• 1/2 Cup butter (1 stick)
  
• 1 Cup flour
  
• 1 tsp. sugar
  
• 1/4 tsp. salt
  
• 1-3 TB. milk
  

LET'S MAKE THE PIE:

Preheat oven to 350°. Toast the pecans and walnuts for 10 minutes in the oven. While they are toasting, in a mixing bowl combine the eggs, corn syrup, honey, sugars, butter, bourbon, VANILLA, flour, CINNAMON and NUTMEG and mix until smooth. Fold in the nuts and chocolate. Pour into an unbaked pie shell and bake at 350° for 40-50 minutes.

If you are making the crust: The butter should not be rock hard cold, but not completely softened either—somewhere in between. Cut the butter into pieces. Work the flour, sugar and salt in by hand or with a pastry cutter, then switch to a spoon to mix in just enough milk so that it holds together. Pat into a disc, cover in plastic wrap and chill for at least 30 minutes before rolling.

Prep. time: 15 minutes plus crust making/chilling time of 45 minutes
Baking time: 40-50 minutes
Serves: not enough! (Ok, it serves 8)

IF YOU MAKE THIS RECIPE, PLEASE LEAVE US A COMMENT BELOW. WE WOULD LOVE TO HEAR ABOUT IT. :)