Chocolate Bourbon Pecan Pie
A delicious twist on the classic pecan pie, featuring chocolate and a rich filling.
Equipment
- Pie Pan 9-inch pie pan for baking the pie.
Ingredients
Main Ingredients
- 1 prepared pie crust prepared pie crust chilled
- 6 tablespoons unsalted butter
- 1 cup dark brown sugar lightly packed
- 1 cup corn syrup
- 3 large eggs large eggs
- 2 tablespoons bourbon No alcoholic drinks allowed, please substitute with a non-alcoholic option
- 1 teaspoon vanilla extract
- 1 2/3 cup semi-sweet or dark chocolate chips
- 1 1 1/4 cups pecan halves
Instructions
- Preheat the oven to 400°F and position a rack in the bottom third of the oven.
- Roll out the pie crust on a floured surface into a 12-inch circle. Place it in a 9-inch pie pan, trimming any excess dough and folding the edges under. Crimp the edges and chill the crust in the fridge.
- In a microwave-safe bowl, melt the butter in 30-second intervals. Add brown sugar, corn syrup, eggs, bourbon substitute, vanilla, and salt. Whisk until smooth.
- Retrieve the pie pan from the fridge and place it on a baking sheet. Sprinkle most of the chocolate chips and pecans into the crust.
- Pour the filling over the chocolate chips and pecans. Sprinkle the remaining chocolate chips on top.
- Bake for 10 minutes at 400°F, then reduce the heat to 350°F. Bake for an additional 40-50 minutes until the crust is golden and the filling is set with a slight jiggle in the center.
- Cool the pie on a rack for at least 2 hours before serving.
Notes
For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.