My mother’s sister, Sarah Spano, was the Food Editor for the Columbus Ledger-Enquirer in Columbus, Georgia. Sarah was quite a character, a wonderful lady and a great story teller.
She would come to Atlanta often to visit her sisters who lived here. On one of those visits in 1976, I made a Chocolate Pecan Bourbon Pie for her. Aunt Sarah loved the pie so much that she wrote a story about me and my cooking. At sixteen, I had my first published recipe.
It’s become a favorite dessert at the Inn and will be on the menu at the Farmhouse this weekend. We would love to see you for dinner.
Here is the recipe:
Chocolate Bourbon Pecan Pie
Combine in a heavy sauce pan:
- one cup of dark Karo syrup
- 3/4 cup sugar
- 1/4 tsp. salt
Bring to a rolling boil, stirring steadily, for two minutes.
Remove from heat and add;
- 3 tbsp. butter
Beat in separate bowl:
- 3 eggs
Pour hot syrup mixture slowly into eggs, beating with a wire whisk.
- 1 cup toasted pecan pieces (see “food byte” on side bar)
- 1/4 cup semi sweet chocolate chips
- 1/4 cup bourbon
Pour into unbaked pie shell and bake for 45-50 minutes, until filling is firm. Cool before cutting.