This pecan pie recipe has become a favorite with Iris Seale’s family, especially for Thanksgiving. Local pecans enhance the flavor!
Iris is a member of the La Vernia Garden Club, a Master Gardener, and a retired kindergarten teacher. She enjoys gardening and volunteer work with the students in the gardens at the La Vernia Primary School. She also enjoys quilting and weaving.
Preheat oven to 350 degrees.
Refrigerated pie crust or homemade pie crust
4 large eggs
1 cup light corn syrup
6 Tbsp. butter melted
1/2 cup sugar
1/4 cup packed light brown sugar
3 Tbsp. bourbon or pecan liqueur
1 Tbsp. flour
1 Tbsp. vanilla
1 cup chopped pecans
1 cup semisweet chocolate chips
Fit crust in a 9-inch pie plate. Fold edges and crimp.
Press chocolate chips in bottom of crust.
Whisk eggs, corn syrup, and next six ingredients; stir in pecans. Pour into pie crust.
Bake on lowest oven rack at 350 degrees for 1 hour or until set.
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