sunday sweets: chocolate bourbon pecan pie

Just read that again.  Chocolate. Bourbon. Pecan. Pie.

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Doesn’t that just sound delightful, warm and comforting?  This pie is a chocolatey, toasty, gooey treat full of nuts and texture.  The combination of chocolate, bourbon and pecans melts in your mouth and warms you up from the inside (which we all need with this weather).

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Toasty pecans make for a wonderful filling.

choc pecan pie 5 Don’t forget Jim and chocolate.  Lots of chocolate.

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When it involves chocolate, pecans, bourbon and pie, there should never be leftovers.

Let’s bake up this deliciousness, snuggle up and watch the beautiful dresses on the red carpet.  Happy Oscaring!

Chocolate Bourbon Pecan Pie

1 of your favorite pie crusts
2 cups pecan halves, lightly toasted
3 eggs
¾ cup light corn syrup
3 tablespoons sugar
4 tablespoons dark brown sugar, packed
3 tablespoons butter, melted
pinch of salt
1 teaspoon vanilla
1 tablespoon+ 1 ½ teaspoons bourbon
1 cup (6 ounces) semisweet chocolate chips

Place the pie crust in your pie dish. Fold the edges of the pie dough under and crimp the dough between your index finger and thumb as you work your way around the pie plate. Wrap the crust in plastic wrap and freeze until firm, or about 2 hours.

Preheat the oven to 325 degrees F. Coarsely chop ¾ cup of the toasted pecans. Set aside.

In a large bowl, whisk the eggs. Add the corn syrup, sugars, butter, salt, vanilla and bourbon and whisk again until all of the ingredients are combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie crust. Slowly pour the pecan filling on top of the chocolate chips. Place the remaining 1 ¼ cups pecan halves on top of the filling.

Place the pie in the center of the oven and bake for 30 minutes. Cover the edges of the crust with aluminum foil and bake for another 30 minutes. When a knife comes out of the pie filling clean, the pie is done. If your tester knife does not come out clean, bake the pie for 5 more minutes and test it again.

Cool the pie and serve warm or at room temperature.

The pie can be stored in the refrigerator, tightly covered with plastic wrap.

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