Traditional pecan pie is a favorite in many households but my version takes a step off the traditional by adding a punch of bourbon and the sweetness of chocolate.
The secret to any pecan pie recipe is freshness. Make sure your pecans are fresh. After all, you want to eat a pie that has texture and crunch.
This southern favorite is sure to be a hit at any dinner table with its melted dark chocolate, rich Kentucky bourbon, and crunchy nuts in a sweet gooey filling.
Serve with a scoop of whipped cream or vanilla ice cream. Perfect for Easter or Kentucky Derby Day. Yum!
Chocolate Bourbon Pecan Pie
- One 9-inch pie shell, chilled almost frozen
- 1 cup Ghiardelli bittersweet chocolate chips
- 2 cups pecans, coarsely chopped
- 3 eggs, slightly beaten
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 2 tablespoons Jim Beam Bourbon
- 1 tablespoons molasses
- 4 tablespoons butter, melted
- 1/2 teaspoon salt
- 2 teaspoon vanilla
Preheat the oven to 350°F. In a medium bowl, stir together well the eggs, corn syrup, brown sugar, bourbon, molasses, butter, salt and vanilla.
Spread the chocolate chips on the bottom of the pie pan. Then add the pecans on top. Pour the filling over the pecans saving just a spoonful. Place a few whole pecan halves in the center of the pie.
Bake the pie for 30 minutes. After that time, loosely cover the pie with aluminum foil to prevent the crust and pecans from over browning. Bake the pie for an additional 45 minutes or until the pie filling has set.
Remove the pie from the oven and allow it to cool completely before serving.
Serves 8. Total time: 1 hour. Adapted from Simply Recipes.