Run For The Roses Pie Ii Food

RUN FOR THE ROSES PIE

Steps:

• On a lightly floured work surface, roll pate brisee into a 12-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
• Preheat oven to 350 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until the edges of the crust are just beginning to turn golden, about 25 minutes. Remove parchment and pie weights. Return crust to oven and continue baking until golden all over, about 5 minutes more. Transfer pie shell to a wire rack; let cool slightly.
• In a large bowl, mix together eggs and butter. Add sugar and flour; mix until well combined. Stir in pecans, chocolate chips, and bourbon. Pour into prepared pie shell.
• Transfer pie to oven and bake until filling is set, about 25 to 30 minutes. Transfer pie to a wire rack; let cool before serving.

RUN FOR THE ROSES PIE

Steps:

• Beat eggs in large mixing bowl on high speed until foamy.
• Beat in flour,sugar and brown sugar and then butter.
• Stir in chocolate chips and nuts.
• Spoon into pie shell.
• Bake in 325 degree oven 55 -60 minutes until knife inserted halfway comes out clean.
• Cool on wire rack.

RUN FOR THE ROSES PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, pour bourbon over walnuts; set aside.
• In a large bowl, beat sugar, corn syrup and eggs. Stir in butter, chocolate chips and vanilla. Add bourbon and nuts. Pour filling into pie shell.
• Bake in the preheated oven for 45 minutes, or until golden brown.