Description
This rich and decadent Chocolate Bourbon Pecan Pie combines toasted pecans, smooth chocolate chips, and a splash of bourbon in a perfectly baked pie crust. With a fudgy filling and a hint of vanilla, this dessert is ideal for special occasions or a comforting treat.
Ingredients
Scale
Pie Crust
- 1 Perfect Pie Crust Dough or 1 frozen pie crust
Filling
- 1 1/2 cups pecans
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter (1 stick)
- 4 large eggs (room temperature)
- 1/4 cup bourbon
- 1 1/2 tsp pure vanilla extract
- 1 tsp kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Toast Pecans: Preheat the oven to 350 degrees. Spread the pecans over a baking sheet pan and toast for 10 minutes, tossing halfway through. Transfer pecans to a heat-safe bowl and cool completely.
- Prepare Pie Crust: If using homemade crust, prepare according to recipe. Otherwise, use frozen crust. Preheat oven to 325 degrees. Poke holes in bottom and sides with a fork, line crust with parchment paper, and fill with pie weights. Bake for 10-12 minutes until firm and slightly golden.
- Make Syrup Mixture: In a small saucepan, combine sugar, corn syrup, and butter. Heat over medium, stirring continuously until butter melts and sugar dissolves. Remove from heat and let cool.
- Whisk Eggs and Flavorings: In a separate bowl, whisk together eggs, bourbon, vanilla extract, and salt.
- Combine Mixtures: Gradually add egg mixture to cooled syrup mixture, whisking to combine.
- Add Pecans and Chocolate: Chop pecans if needed. Stir pecans and chocolate chips into filling mixture.
- Fill the Crust: Slowly pour filling into the pre-baked pie crust.
- Bake Pie: Bake at 325 degrees for 50-60 minutes. Cover edges with foil if browning too quickly. Pie is done when edges are set and center is slightly wobbly.
- Cool and Serve: Remove pie from oven and cool on a wire rack to room temperature. For firmer slices, refrigerate for 1-2 hours before slicing and serving.
Notes
- Blind bake crust to prevent sogginess by poking holes, lining with parchment paper, and using pie weights; bake for 10 minutes.
- The filling is fudgy; refrigerate for 1-2 hours if a firmer texture is preferred.
- Store cooled pie tightly wrapped in plastic or foil in the refrigerator for 3-4 days.
- Reheat whole pie in a 350˚F oven for 15-20 minutes or individual slices in the microwave for 20-30 seconds.
- Freeze cooled pie wrapped in foil or a freezer bag for 2-3 months; thaw overnight in refrigerator before reheating.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
