In a large bowl, whisk together Karo® Light Corn Syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the pecans and stir to combine.
Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
Remove from oven and allow to cool for at least 2 hours in the fridge before serving!
About Corn Syrup
See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture
In a large bowl, whisk together Karo® Light Corn Syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the pecans and stir to combine.
Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
Remove from oven and allow to cool for at least 2 hours in the fridge before serving!
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@bromabakery