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
Course: Uncategorized8
servingsIngredients
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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