Celebrate Pi Day with Chef Bud Taylor of The Bistro at Topsail

We'd like a little bourbon with our pie this Pi Day! Luckily, Chef Bud Taylor of The Bistro at Topsail has shared his recipe with us for Chocolate-Bourbon Pecan Pie. This pie is decadent and pairs well with your favorite bourbon. Chef Bud recently created this recipe for a class at the Southern Season Cooking School in Chapel Hill, NC and it was quite the hit!


Chocolate-Bourbon Pecan Pie

1 (9-inch) unbaked pie shell
1 cups pecan halves
1 cups chopped pecans
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon (optional) 
3 ounces semisweet chocolate, chopped 

Preheat the oven to 375 degrees F. 
Cover bottom of pie crust with chopped pecans. 
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon (optional) and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans. Sprinkle pecan halves over surface and place on a heavy-duty cookie sheet. 
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Pie will be slightly loose in center. 
Remove from oven and cool on a wire rack. 

Maple Brown Sugar Whipped Cream

½ cup heavy whipping cream
1 Tablespoon light brown sugar
1 Tablespoon powdered sugar
1 Tsp Pure Maple Syrup

In stand mixer with wire whip, beat cream and both sugars until soft peaks form add maple syrup and whip until firm peaks form.