Eva Roberts started making this pie at the old Patsy Clark’s Restaurant in early 1980s, where, she said, “it was incredibly popular.”
Today, it’s a staple at her Just American Desserts bake shop, founded in 1986 and located in Spokane Valley.
“I even recently sent it to my son-in-law while he was deployed to the Middle East, and the troops loved it,” said she.
Plus, she said, “it shipped perfectly!”
Kentucky Bourbon Chocolate Chip Tart
From Eva Roberts of Just American Desserts
9-inch pie shell, unbaked
2 eggs, room temperature
1 cup granulated sugar
1 teaspoon vanilla
2 tablespoons bourbon
½ cup all purpose flour
½ cup (1 stick) butter, melted (cooled)
1 cup chopped pecans
1 cup semisweet chocolate chips
Preheat Oven to 350 degrees.
Beat eggs and add sugar, vanilla and bourbon. Add flour and cooled melted butter. Fold in pecans and chocolate chips. Pour into 9-inch unbaked pie shell.
Bake at 350 degrees for 35 to 40 minutes. Cool.
Note: This pie is great served with vanilla ice cream or sweetened whipped cream.
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