Take a bite out of this delicious pecan pie!
1 1/2 Packages of Gluten Free Chocolate Oreo Cookies
1 Cup of Raw Sugar
1 Cup of Dark Brown Corn Syrup
1/2 Cup and 6 Tbsp. of Butter
4 Large Eggs, Beaten
1/4 Tsp of Salt
¼ Cup of Bourbon
1 Tsp of Vanilla Extract
1 Cup of Semisweet Chocolate Chips
1 Cup of Gently Chopped Pecans
½ Cup Whole Pecans
1 Tsp of Cocoa Baking Powder
Preheat oven to 325 degrees. In a small saucepan combine the corn syrup, sugar, chocolate chips, cocoa powder and ½ cup of butter. Cook over medium heat, stirring constantly, until butter and sugar dissolve. Cool slightly.
In a food processor, pulverize the Oreo cookies. Do not remove the cream center. Melt 6 tbs of butter in a microwave safe dish, pour onto pulverized cookie crumbs in a medium bowl and mix thoroughly. Press cookie crumbs into a pie dish and bake at 325 for 10 minutes. Remove from oven and set aside to cool.
In a large mixing bowl, combine the beaten eggs with the bourbon, vanilla and salt. Mix well. Slowly add the sugar- chocolate mixture into the egg mixture, whisking constantly. Add the chopped pecans, stir gently and pour into prepared pie dish. Layer top of pie with the whole Pecans and gently press into pie to cover slightly. Bake on center rack for 45 – 50 minutes. Place a piece of foil or cookie sheet below for any over spillage.