Eleventh Day of Christmas: Piper’s Pie

Remember that song about the Twelve Days of Christmas? Sure you do. There were some drummers, some birds, some rings… Yeah, it’s not that important. That’s why we’re giving you our own take, one number a day until Christmas, so that you can celebrate the holidays by making something you’d actually want to eat. Now get counting and cooking.

What is a piper?
1. Pied Pipers are those young dudes with sweet hats playing what looks to be a recorder. Or sometimes a clarinet. Whatever he’s playing, rats seem to like him.
2. The dictionary tells us that a “piper” is simply one who plays the bagpipes. And as we all know, Scotsmen hate rats.
3. But some people out there hear “Piper” and immediately think of the famous witch from Charmed.
4. Or the aviation company.
5. Or the security company.
6. Or me after playing this game.

What’s important to note is that I’m not really sure what the Hell a piper is or why it’s in this song. But the more I say the word, the more I want pie. So that’s that. We’re giving you a pie recipe.


Chocolate Bourbon Pecan Pie

½ (15 ounce) package refrigerated piecrusts
1and ½ cups chopped pecans
1 cup semisweet chocolate morsels
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup bourbon or water
4 large eggs
¼ cup butter or margarine, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon salt

Fit pie crust into a 9-inch deep-dish pie plate. Fold edges under and crimp.

Sprinkle pecans and chocolate evenly onto bottom of pie crust and set aside.

Combine corn syrup, granulated sugar, brown sugar, and bourbon in a large saucepan. Bring to a boil over medium heat. Cook, stirring constantly for 3 minutes. Remove from heat.

Whisk together eggs, margarine, cornmeal, vanilla, and salt. Gradually whisk about one-fourth of the hot mixture into the egg mixture. Add to remaining hot mixture, whisking constantly. Pour filling into prepared pie crust.

Bake at 325degrees F for 55 minutes or until set. Cool on wire rack.

Post by Ian Sims. Recipe snagged from MyRecipes.