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Say "Auf Wiedersehen" to your diet and treat yourself to this delicious, decadent dessert from LeAnn. We promise you won't regret it.

  • single crust pie shell-see below for our favorite recipe
  • 1/2 Cup chopped pecans
  • 1/2 Cup walnuts
  • 4 eggs
  • 1/2 Cup corn syrup, light or dark
  • 2 TB. (good squeeze) honey
  • 1/3 Cup white sugar
  • 1/3 Cup brown sugar
  • 6 TB. melted butter
  • 1/4 Cup bourbon
  • 1 TB. flour
  • 1/4-1/2 tsp. GROUND NUTMEG
    8 oz. bittersweet baking chocolate, broken/chopped into 1/2-inch chunks (too small and they disappear, too big and there isn't enough in each bite)

Pie Crust:

  • 1/2 Cup butter (1 stick)
  • 1 Cup flour
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1-3 TB. milk

Preheat oven to 350°. Toast the pecans and walnuts for 10 minutes in the oven. While they are toasting, in a mixing bowl combine the eggs, corn syrup, honey, sugars, butter, bourbon, VANILLA, flour, CINNAMON and NUTMEG and mix until smooth. Fold in the nuts and chocolate. Pour into an unbaked pie shell and bake at 350° for 40-50 minutes.

If you are making the crust: The butter should not be rock hard cold, but not completely softened either--somewhere in between. Cut the butter into pieces. Work the flour, sugar and salt in by hand or with a pastry cutter, then switch to a spoon to mix in just enough milk so that it holds together. Pat into a disc, cover in plastic wrap and chill for at least 30 minutes before rolling.

Prep. time: 15 minutes plus crust making/chilling time of 45 minutes
Baking time: 40-50 minutes
Serves: not enough! (Ok, it serves 8)

Nutritional Information:
Servings 8; Serving Size 1 slice (142g); Calories 590; Calories from fat 350; Total fat 39g; Cholesterol 130mg; Sodium 200mg; Carbohydrate 57g; Dietary Fiber 3g.

Single Strength Vanilla 4 oz. Bottle
Penzeys Cinnamon Ground 1.7 oz. 1/2 cup jar
Nutmeg East Indian Ground 1.0 oz. 1/4 cup jar

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