Description
This Chocolate Bourbon Pecan Pie elevates the classic pecan pie by adding rich chocolate and a hint of bourbon, resulting in a decadent dessert perfect for special occasions.
Ingredients
1 unbaked 9-inch pie crust (store-bought or homemade)
1 cup granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter
4 large eggs, beaten
1/4 cup bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
6 ounces semisweet chocolate chips (about 1 cup)
1 cup chopped pecans
Instructions
Preheat Oven:
Preheat your oven to 325°F (165°C).
Prepare Pie Crust:
Fit the pie crust into a 9-inch pie plate, trimming and crimping the edges as desired.
Make Filling:
In a saucepan over medium heat, combine the granulated sugar, light corn syrup, and unsalted butter.
Stir until the butter melts and the mixture is smooth.
Remove from heat and let it cool slightly.
Combine Ingredients:
In a large bowl, whisk together the beaten eggs, bourbon, vanilla extract, and salt.
Gradually add the slightly cooled sugar mixture to the egg mixture, whisking constantly to prevent the eggs from cooking.
Assemble Pie:
Sprinkle the semisweet chocolate chips and chopped pecans evenly over the bottom of the pie crust.
Pour the filling mixture over the chocolate chips and pecans.
Bake:
Place the pie on a baking sheet to catch any drips.
Bake in the preheated oven for 50 to 55 minutes, or until the filling is set and the top is golden brown.
If the crust edges start to brown too quickly, cover them with foil.
Cool and Serve:
Remove the pie from the oven and let it cool completely on a wire rack before slicing.
Serve at room temperature or chilled, optionally with whipped cream or vanilla ice cream.
Notes
For a non-alcoholic version, replace the bourbon with water or apple juice.
To enhance the flavor, toast the pecans before adding them to the pie.
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.