Bourbon Chocolate Pecan Pie

Can you say hello to your newest pie tradition at Thanksgiving?
December 15, 2015

Ingredients

  • Pastry for a single-crust pie (9 inches)
  • ½ cup miniature semisweet chocolate chips
  • 4 eggs, lightly beaten
  • 1 cup corn syrup
  • ½ cup sugar
  • 6 tablespoons butter, melted
  • ¼ cup packed brown sugar
  • 3 tablespoons bourbon
  • 1 tablespoon all-purpose flour
  • 3 teaspoons vanilla extract
  • 1-1/2 cups chopped pecans, divided

Instructions

Roll out the pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to ½-inch beyond edge of the plate; flute edges. Sprinkle chocolate chips into pastry shell. Set aside.

In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into pastry shell; sprinkle with remaining pecans.

Bake at 350 degrees for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.

Ingredients

  • Pastry for a single-crust pie (9 inches)
  • ½ cup miniature semisweet chocolate chips
  • 4 eggs, lightly beaten
  • 1 cup corn syrup
  • ½ cup sugar
  • 6 tablespoons butter, melted
  • ¼ cup packed brown sugar
  • 3 tablespoons bourbon
  • 1 tablespoon all-purpose flour
  • 3 teaspoons vanilla extract
  • 1-1/2 cups chopped pecans, divided
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