Chocolate Bourbon Pecan Pie

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This is an adult version of a classic pecan pie. This recipe for Pecan pie hits all my favorites with bourbon and chocolate.
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Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
Ingredients
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. 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.
  2. 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.
  3. The pie can be stored at room temperature for up to 1 day. Rewarm at 325° for 15 minutes.

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Prep Time: 0

Yield: 16

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Ingredients

  • Pastry dough Ready to use Pie Crust
  • 4 cups coarsely chopped pecans, toasted and cooled
  • 1 1/2 pounds semisweet chocolate, finely chopped
  • 8 eggs
  • 1 1/2 cups packed light brown sugar
  • 1 1/4 cups light corn syrup
  • 1 1/2 cups heavy cream
  • 3 tablespoons v

Instructions

  1. Preheat oven to 350 degrees and set oven rack for baking in lower third of oven. Combine pecans with chocolate and pour enough into chilled pastry shell to fill 3/4 of the way. (Depending on the size of your pan, you may have some of the pecan-chocolate mixture left over. If you do, feel free to nibble.)

    With an electric mixer, whisk together eggs, brown sugar, corn syrup, cream, vanilla and bourbon until well-blended. Strain through a sieve and pour over the chocolate and pecans, stopping about 1/2 inch from the top of the pan (the filling rises a little in baking). With your hands, gently mix nuts and chocolate into egg mixture.

    Bake 30 to 40 minutes until lightly browned. Cover with aluminum foil and bake 30 to 40 minutes until the middle of the pie "souffles" (it will puff up, and no longer look liquid in the center when lightly shaken). Total cooking time should be 1 hour to 1 1/4 hours. Chill thoroughly, preferably overnight.

    Serve with lightly sweetened whipped cream or vanilla ice cream.

    Note:
    Use either your favorite pie crust recipe or unbaked commercial pie crusts from your grocer's refrigerated section.
https://www.culinarycafe.com/chocolate-bourbon-pecan-pie/

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