1st Attempt: I layered the chocolate on the bottom, as suggested. I used a deep dish pie crust and cut the bourbon in half, and it was still too much filling. A lot of the pecan mix bubbled out, leaving a little pecan over a lot of chocolate. Done in 45 minutes. 2nd attempt: Used the full 1/4 cup bourbon and only used about 3oz of chocolate. Filled to the brim but didn't bubble over. Better but now not chocolatey enough...will keep playing with the measurements, and will lower the oven temp to keep crust from burning before the filling sets.
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