Another Perfect Dessert for the Holidays!

Ben also made a dessert for Thanksgiving...Chocolate Drizzled Bourbon Pecan Tart! This was delish...I guess he was trying to compete with my cheesecake! I think he won when we left with half the cheesecake and only 2 slices were left of his dessert. We finally used a wedding gift...our Pampered Chef Tart pan...it's had an awesome tool to make the crinkles of the crust. While, I'm a little late after Thanksgiving, it'll make an awesome Christmas dinner dessert.

Chocolate Drizzled Bourbon Pecan Pie (Cooking Light)

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

Preheat oven to 350°.

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.

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