Chocolate-Pecan Pie

Tomorrow is our annual church picnic when we get together for food, fellowship and fundraising for the summer mission trip. This year the team will be going to the Island of Grenada for the second time. There they will continue the rebuilding of houses and churches that were destroyed in hurricane Ivan a few years ago.

Usually what happens amidst the eating and game playing is a pie auction. Members of the congregation make delicious desserts (traditionally pies) and we bid on them and all of the money goes towards the summer mission trip. It is a lot of fun and there are two great outcomes...money for the team and yummy pies to chow down on!

Maybe next year they'll be raising money for the team to go to Vienna!:)

I'm making a Chocolate-Pecan Pie...here is the recipe if anyone is interested:

1 packaged pie crust (only need one of the 2)
1 1/2 cups chopped pecans
1 cup semi-sweet chocolate chips (6oz)
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon
1 cup dark corn syrup
4 large eggs
2 teaspoons cornmeal
1/2 teaspoon salt
1/4 cup melted butter
2 teaspoons vanilla extract

Fit piecrust into 9 inch pie-plate according to package instructions. Sprinkle chopped pecans and chocolate chips evenly onto the bottom of piecrust...set aside.

Combine sugars, corn syrup and bourbon in large saucepan; bring to a boil over med. heat. Cook 3 minutes stirring constantly.

Whisk together eggs and remaining ingredients. Gradually stir about 1/4 of the hot mixture into the egg mixture; add to remaining hot mixture, stirring constantly. Pour filling into piecrust.

Bake at 325 degrees for 55 minutes.

*1/4 cup water may be substitued for the bourbon.*