Bourbon Chocolate Pecan Pie

I recently was invited to a good neighbors house to join them for dinner. I brought dessert…one of which was a pecan pie. My neighbor mentioned that his favorite pie was pecan with chocolate chips and bourbon, so the quest to find a recipe with those ingredients was on. Low and behold I came across this recipe and decided to try it out. I’ll be honest, it wasn’t my favorite because you can taste the bourbon and I don’t like bourbon. My husband, on the other hand, absolutely loved this pie and so did my neighbor. As usual, I tweaked it just a tad, using mini chocolate chips and adding additional whole pecans on the top. Thanks to Anital on All recipes.com for sharing this yummy pie!

Bourbon Chocolate Pecan Pie

Recipe by Diane BeckerCourse: Uncategorized
Servings

8

servings

Ingredients

  • 1 unbaked 9” pie crust

  • 1 cup white sugar

  • 1 cup light corn syrup

  • ½ cup butter

  • 4 eggs beaten

  • ¼ cup bourbon

  • 1 teaspoon vanilla extract

  • ¼ teaspoon salt

  • 6 ounces mini semi-sweet chocolate chips

  • 1 cup chopped pecans

  • ½ cup whole pecans

Directions

  • Preheat oven to 325 degrees
  • In a small saucepan, combine the sugar, corn syrup and butter. Cook over medium heat, stirring constantly, until butter has melted and sugar is dissolved. Remove from heat and cool slightly.
  • In a large bowl, combine the bourbon, eggs, vanilla and salt. Mix well.
  • Slowly pour the sugar mixture into the egg mixture, whisking constantly.
  • Stir in the chopped pecans and chocolate chips.
  • Pour mixture into the pie shell.
  • Arrange the whole pecans on top (I like to attempt a sunburst type design) and bake for 50-55 minutes or until set and golden.
  • Remove from oven and cool thoroughly on a rack.
  • Once its cooled, cover and refrigerate for at least 4 hours before serving.

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