Bourbon Pecan Pie

Pam Clotiaux Howard (originally from Elizabeth’s in Henderson, Texas)
Yield: 8 servings

This pie recipe was originally from a little restaurant in Henderson called Elizabeth’s, which was a Louisiana-style place with Mardi Gras beads everywhere. It was in a little house outside of town, so it was like walking into someone’s home, but with New Orleans-quality food! Our housekeeper’s daughter worked there and got the recipe along with the recipe for Bread Pudding with Rum Sauce (page 1). Unfortunately for us, the restaurant closed and Elizabeth moved to Galveston to open another restaurant. (Nov 2010)

3 eggs
6 Tbsp margarine or butter, melted
3/4 cup light karo syrup
1/2 cup sugar
1/4 cup brown sugar
2 Tbsp vanilla
2 Tbsp bourbon
1 Tbsp flour
1 cup chopped nuts
1 cup chocolate chips

Preheat oven to 350˚F. Beat eggs and sugars together and add all other ingredients except for the nuts and chocolate chips. Mix well. 

Sprinkle nuts and chocolate chips in the bottom of a deep-dish unbaked pie shell. Pour mixture over chocolate chips and pecans and bake for 1 hour.