Description
This bourbon chocolate pecan pie is a decadent twist on a classic! It’s an easy dessert, with crunchy pecans and gooey chocolate wrapped in a bourbon-spiked caramel filling.
Ingredients
- 1 recipe of my easy pie crust
- 4 tablespoons (56g) Salted butter, melted
- ¾ cup (168g) Light brown sugar, packed
- ¾ cup (177ml) Dark corn syrup
- 3 large eggs, room temperature
- ½ teaspoon Salt
- 1 teaspoon (5ml) Pure vanilla extract
- 2 tablespoons (10ml) Bourbon
- 2 tablespoons (14g) All-purpose flour
- 1 ½ cups roughly chopped pecans, leaving some large pieces
- ¾ cup Dark chocolate chunks
Instructions
- Preheat the oven to 400℉. Roll out the dough into an 11-12” circle. Gently place it into a standard depth 9” pie plate. Trim the excess edges and crimp. Place in the refrigerator while preparing the filling.
- In a large bowl whisk together the melted butter and brown sugar until well combined. Whisk in the corn syrup, eggs, salt, vanilla extract, and bourbon until well combined, then in the flour. Finally, stir in the pecans and chocolate chunks.
- Pour the filling into the prepared crust. Place the pie on a baking sheet and bake at 400℉ for 10 minutes. Reduce temperature to 350℉ and bake for another 45-50 minutes, until the pie jiggles just slightly in the center of the pie and the top is golden brown. If the crust starts to become too brown in the oven, you can use a pie shield or aluminum foil to cover just the crust while the pie continues to bake.
- Chill on a wire rack for 2 hours, then refrigerate for another 2 hours. Slice and serve with whipped cream if desired.
Notes
- To store: Store leftover bourbon chocolate pecan pie covered in the fridge for up to 5 days.
- Freeze: Freeze this pie for up to 3 months. After the pie has cooled completely, wrap the whole pie or individual slices tightly in plastic wrap followed by aluminum foil. Thaw the pie in the fridge overnight and let it sit at room temperature for 1 hour before serving.
- Substitute chocolate chunks with chocolate chips or roughly chopped chocolate bars if needed.
- You can use light corn syrup in place of dark corn syrup. The flavor will have less depth and the color of the filling may be a bit lighter.