Chocolate Bourbon Pecan Pie
Chocolate Bourbon Pecan Pie
This is an adult version of a classic pecan pie. This recipe for Pecan pie hits all my favorites with bourbon and chocolate.
Servings 8
Ingredients
- 1 deep dish pie crust
- 2 cups pecans about 7 ounces
- 3 large eggs
- 3/4 cup dark brown sugar
- 2/3 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter melted
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 3/4 cup semisweet or bittersweet chocolate chips
Instructions
- Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
- The pie can be stored at room temperature for up to 1 day. Rewarm at 325° for 15 minutes.
