Description
With a crust consisting of layer after layer of flaky Phyllo, this down-home dessert features a delightful blend of chocolate, pecans, bourbon and brown sugar.
Ingredients
- 2/3 cup light corn syrup
- 1/2 packed brown sugar
- 1/4 cup bourbon
- 2 eggs
- 3 egg whites
- 1 teaspoon vanilla
- 1/2 cup semisweet chocolate chips
- 3/4 cup pecans, chopped
- 16 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
Directions
Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 350°F.
In a large bowl, with mixer at medium speed, cream corn syrup, brown sugar, bourbon, eggs, egg whites and vanilla. Fold in chocolate chips and pecans.
Unroll and cover phyllo with plastic wrap, then a slightly damp towel to prevent drying out. Lightly butter a 9″ pie pan. Place 2 sheets of phyllo in pie pan, gently pressing down and with excess hanging over either side. Lightly brush with melted butter. Lay 2 more sheets of phyllo across the first two making a plus sign. Lay 2 more sheets diagonally across pan, brush with butter and then 2 more sheets diagonally opposite. The phyllo should now rescemble the spokes of a wheel. Repeat this process with remaining 8 sheets of phyllo. Spread chocolate mixture over the top layer of phyllo.
Bake in preheated oven for 25 minutes. Cover with foil and bake for another 20 minutes or until a toothpick inserted near the edge comes out clean. Let cool. Serve cool or chilled.
