I found a recipe for Bourbon Chocolate Pecan Pie on Pinterest and knew I wanted to bake it for Thanksgiving. Pecan is my favorite type of pie, but the addition of the bourbon & chocolate sounds incredible. We baked it tonight (day before Thanksgiving) since I know there will be little oven space tomorrow at my parents’ place.
The original recipe just used chopped pecans, but I topped mine with whole nuts for a little extra decoration. It was actually very easy to make – although I did start off with pre-made pie crust which would have been most of the work.
So excited for tomorrow – look for several more Thanksgiving recipe posts soon!
Bourbon Chocolate Pecan Pie (adapted from She Wears Many Hats)
· 1 – 9” deep prepared pie crust (do not pre-bake). I used Pillsbury brand
· 3 large eggs
· ¾ cup light corn syrup
· 4 T butter, melted
· ¾ cup light brown sugar, firmly packed
· 3 T bourbon (the original recipe called for 2, but we added a bit more…)
· 2 T all-purpose flour
· 1 T vanilla
· 1½ cups pecans
· ½ cup chocolate chips
1. Preheat oven to 425 degrees.
2. In a large bowl, mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour, and vanilla until well combined.
3. Chop 1 cup of the pecans. Add the chopped pecans and chocolate chips to the bowl and mix.
4. Roll out your pie crust (do not spray the pie dish). If you’d like, crimp the edges for decoration.
5. Pour bourbon chocolate chip mixture into the prepared pie crust.
6. Bake the pie on the bottom rack at 425 degrees for 15 minutes.
7. Take out of the oven and add whole pecans to the top. Reduce the heat, then bake for an additional 40 – 45 minutes.
8. Let cool & enjoy!