More Pecan Pies: The Chocolate Experiment

So, this update is more for my own records than anything else.  I'm continuing my work on the ultimate pecan pie.  I was disappointed with my pecan pies at Christmas and decided they needed some work.  Also, there's a family gathering tomorrow night so I'll have lots of input.

So I made two pies tonight.  The first is a Honey Bourbon Pecan Pie, and the other is an Amaretto Pecan Pie.

I have all these ingredients...  what should I do with them?

Honey Bourbon Pecan Pie

1 9" pie crust
1 cup pecan halves
3.5 oz (1 bar) 70% cocoa (I used Lindt)
1/2 cup sugar
1/3 cup honey
1/3 cup maple syrup
1/3 cup agave syrup
1/2 cup melted butter
3 eggs
1/8 tsp salt
1 tsp vanilla extract
2 oz. Bourbon
1 egg white

Preheat oven to 350

Combine sugar, honey, maple syrup, agave syrup, eggs, salt, vanilla extract, and Bourbon in a mixing bowl.  Add the melted butter in slowly, stirring constantly so as not to scramble the eggs.  Roughly chop the chocolate so it's about the same size as your pecans.  Add the pecans and chocolate pieces to the mixture and pour into pie crust.  Brush the edges of the pie crust with the egg white and sprinkle with granulated sugar.  Bake for 50-60 minutes.  Let cool completely before cutting into.

 Amaretto Chocolate Pecan Pie

1 9" pie crust
1 cup pecan halves
3.5 oz (1 bar) 70% cocoa (I used Lindt)
1/2 cup dark brown sugar
1 cup dark Karo syrup
1/2 cup melted butter
3 eggs
1/8 tsp salt
1 tsp vanilla extract
2 oz. Amaretto
1 egg white
A drizzle of maple syrup

Combine brown sugar, Karo, eggs, salt, vanilla extract, and Amaretto in a mixing bowl.  Add the melted butter in slowly, stirring constantly so as not to scramble the eggs.  Roughly chop the chocolate so it's about the same size as your pecans.

Toast pecans in a saute pan on medium heat, keeping a close eye on them so they do not burn.  When they start to brown and smell delicious, drizzle enough maple syrup on them to coat thoroughly and cook for about 5 minutes. 

Add the pecans and chocolate pieces to the mixture and pour into pie crust.  Brush the edges of the pie crust with the egg white and sprinkle with granulated sugar.  Bake for 50-60 minutes.  Let cool completely before cutting into.

And here's a picture of the two of them together:

Ugh, and I should have done these on a baking sheet.  For starters it would have made it a lot easier to get them out of the oven...  but also, I guess some of the filling dripped down on the burner and made a mess of my oven.  Like I don't have enough to do this weekend as is...  crap...  At any rate, I'll let you guys know how they turn out tomorrow....

-CJ