This recipe starts with once upon time i eat a whole tart no just joking follow my instructions and make something nice for your loved ones. 

Pecan pie is often purely sweet with no undertones, but bourbon, molasses, and chocolate in this beautiful centerpiece dessert, add's complexity to its flavor. It's also somewhat thinner than a pie, meaning you get more buttery, flaky crust in each bite. 

This is such a quick and easy recipe. I make either one large pie or small tarts. I also use a premade crust which nobody ever knows the difference. When in i am in a hurry why not? Perfect for Thanksgiving, holidays and winter.

PREPARATION

Step 1

Preheat oven to 350°.

Step 2

Combine first 10 ingredients, stirring well with a whisk. Stir in pecans. Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife. Spoon sugar mixture into prepared crust. Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

Step 3

Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

INGREDIENTS

1 cup packed light brown sugar
3/4 cup dark corn syrup
3 tablespoons all-purpose flour
2 tablespoons bourbon
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 large egg white
2/3 cup pecan halves
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/2 ounce bittersweet chocolate, chopped

NUTRITIONAL INFORMATION

Servings Per Recipe: 8     Serving Size: 1 serving

Calories 537.4    Total Fat 32.4 g    Saturated Fat 6.2 g    Polyunsaturated Fat 8.6 g    Monounsaturated Fat 16.0 g    Cholesterol 15.5 mg    Sodium 332.5 mg    Potassium 179.6 mg    Total Carbohydrate 61.8 g    Dietary Fiber 3.0 g    Sugars 51.0 g    Protein 5.4 g

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