In the South, you’re either a cake person or a pie person.

As I’m not a fan of fruit fillings, I side with the cake people. But Thursday is National Pie Day, so I’m sharing my Chocolate Bourbon Pecan Pie, a recipe that was first published when I was 16.

My mother’s family was from Columbus, Georgia, and everyone left but my Aunt Sarah, who became one of the grand dames of the town. She ran a restaurant, was the food editor of the Columbus Ledger-Enquirer and didn’t know a damn thing about cooking.

Sarah’s two sisters lived in Atlanta, and on one of her visits I made this version of Hoosier Pie, which brings in two very Southern ingredients: bourbon and pecans.  She was so impressed, she went home, wrote a story about it and published my recipe.

This pie is a staple on the dessert menu at The Farmhouse. The only time we take it off is when we do our chocolate cake—my favorite cake in the world. The texture can only be described as “oh my God.” And you have to eat it immediately because it becomes a completely different cake the next day. That’s no problem at all.

Chocolate Bourbon Pecan Pie

1 cup dark Karo syrup
¾ cup sugar
¼ teaspoon salt
3 tablespoons butter
3 eggs
1 cup pecan pieces, toasted
¼ cup semi sweet chocolate chips
¼ cup bourbon
1 unbaked pie shell

 

Combine the Karo syrup, sugar and salt in a heavy saucepan. Bring to a rolling bowl, stirring steadily, for two minutes. Remove from heat and add 3 tablespoons butter.

Beat eggs in a separate bowl. Pour in hot syrup mixture slowly and beat with a wire whisk.

Add the toasted pecan pieces, chocolate chips and bourbon and mix together. Pour into an unbaked pie shell and bake for 45-50, until filling is firm. Cool before cutting.