Tallulah Pie
Eugene Walter / November 1990
For 6 Servings
2/3 cup best Bourbon
4 oz. semi-sweet chocolate
1/2 cup light brown sugar
4 eggs
1/2 cup light corn syrup
1 Tbsp. blackstrap molasses
pinch of salt
2 cups pecan halves
1 9" pie shell, unbaked
Heat oven to 450˚ F.
Flambé Bourbon in sauté pan; reserve; cool.
Melt chocolate.
Pour in mixing bowl; set mixer at medium speed.
Add sugar; beat until fluffy.
Add eggs, one at a time, beating until each is incorporated; add syrup, Bourbon, molasses, and salt; beat until all ingredients are incorporated.
Remove bowl from mixer; fold in pecan halves; pur batter into pie shell.
Place shell on tray in center of oven; bake 10 minutes.
Reduce heat to 325˚ F; bake 35 minutes more, or until pie sets.
Remove form oven; cool.
To serve, warm gently; transfer to warm plates.
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