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Preparation. Step 1. Roll out 1 disk Easy All-Butter Pie Crust or thawed packaged store-bought pie crust, on a lightly floured surface.Wrap dough around rolling pin and transfer to a standard 9.
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For the graham cracker crust: Preheat the oven to 350°F. Spray a 9″ springform pan with nonstick spray and line the bottom of the pan with parchment paper.
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Chocolate Bourbon Pecan Pie Filling. Preheat the oven to 350F. In a bowl mix together the Karo ® Corn Syrup and sugar. Once combined, mix in the eggs, butter, vanilla, bourbon, and salt. In a separate bowl, combine the pecans and chocolate. Take your pie shell out of the fridge and pour the pecans/chocolate into the center.
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Directions. Preheat the oven to 350 degrees F. Place an oven rack in the center of the oven. In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon salt. In a.
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Step 4. Whisk sugar, both corn syrups, and salt in a large bowl. Whisk in warm brown butter, then eggs; whisk to blend. Spread chopped pecans in an even layer over prepared tart shell. Scatter.
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Make the filling. Preheat the oven to 375°F. On a rimmed baking sheet, toast the pecans for about 8 minutes or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar.
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Fit piecrust into a 9-inch deep-dish pie plate and crimp edges. Sprinkle pecans and chocolate evenly into crust. Step 2. Bring corn syrup, sugars, and bourbon to a boil. Cook, stirring, for 3 minutes. Remove from heat. Step 3. Whisk together remaining ingredients.
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Preheat oven to 325 degrees F. Line a deep dish pie plate with the pie crust, set aside. Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool to just above room temperature. In a large bowl, combine egg, bourbon, vanilla and salt.
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Remove from the heat and cool slightly, about 5 minutes. Whisk eggs, bourbon, vanilla, and salt together in a large bowl until well combined. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell. Bake in the preheated oven until set and golden, 50 to 55 minutes.
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For the pâte sucrée: Combine flour, sugar and salt in a small mixing bowl. Cut butter into the flour mixture using a pastry blender or two knives until it resembles coarse meal. Combine egg yolks and half-and-half in separate bowl, whisking to incorporate.
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Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips. Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. Cool on a wire rack.
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Bake the crust on its own for 15 min. Once cooked lay the pecans on the bottom of the pan. In a medium bowl combine the melted butter, coconut sugar, oat flour, vanilla, bourbon, salt, cinnamon and eggs mix well. Add the maple syrup to the bowl and mix again. Pour filling over the pecans and top with a few chocolate chunks and bake for 40 min.
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chocolate maple pecan tart. Preheat the oven to 375 F. Remove the pie crust from the fridge. Roll out the crust on a lightly floured surface to about 11" round and ⅛" thick. If the dough begins to stick, return to the fridge or freezer to chill for 15-20 minutes. Once rolled out, fit the dough into your tart or pie pan.
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Directions. Preheat oven to 350°. Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust.
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Preheat oven to 350°. In a large bowl, whisk together corn syrup, brown sugar, eggs, bourbon, remaining 6 tablespoons flour, and remaining 1 teaspoon salt until smooth. Stir in chopped pecans. Pour into prepared crust; cover lightly with foil. Bake until set, 40 to 45 minutes.
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Transfer the liquid to a large heat-safe bowl and allow it to cool. In the meantime, whisk together the eggs, bourbon, vanilla, and salt in a separate small bowl. Once cool enough, gradually add the egg mixture to the sugar mixture. Whisk to combine. If not already in halves and pieces, chop up the pecans.