Chocolate Bourbon Pecan Pie
Traditional pecan pie is kicked up a notch with a punch of bourbon and the sweetness of dark chocolate. Serve this dessert for Thanksgiving and Kentucky Derby Day!
- 1 9- inch pie shell
- 1 cup dark 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 tablespoon molasses
- 4 tablespoons melted butter
- 1/2 teaspoon salt
- 2 teaspoon vanilla
Preheat the oven to 350°F. Prepare the pie shell in a 9 inch pie pan. 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 15 minutes or until the pie filling has set.
Remove the pie from the oven and allow it to cool completely before serving.