Bourbon Chocolate Pecan Pie
A Southern-inspired twist on classic pecan pie — filled with melted chocolate, toasted pecans, and a hint of bourbon. Sweet, buttery, and irresistible!
Servings: 8 servings
Equipment
- 9-inch pie plate (for baking the pie)
Ingredients
- One pie crust
- 4 large eggs
- 1 cup dark corn syrup
- 6 tablespoons butter, melted
- ½ cup granulated white sugar
- ¼ cup packed light brown sugar
- 3 tablespoons bourbon
- 1 tablespoon all purpose flour
- 1 tablespoon vanilla extract
- 1 cup chopped pecans
- 1 cup semisweet chocolate chips, melted
Instructions
- Preheat the oven to 350℉.
- Place the pie crust into a lightly greased 9-inch pie pan.
- In a medium bowl, whisk together the eggs, corn syrup, butter, sugars, bourbon, flour and vanilla. Then stir in the pecans and melted chocolate.
- Pour the filling into the pie crust, and bake on the lowest oven rack for 1 hour (or until set). Cover the pie loosely with foil after 20 minutes of baking to avoid browning or burning the crust.
- Cool completely before serving.
Notes
TIPS:
- Toast the pecans before baking for extra crunch and nuttiness. Heat a dry skillet until hot, add the nuts and spread out in a single layer. Stir frequently to keep the nuts from turning too brown. Cook for 3 to 5 minutes.
- Check on the pie while it's baking. If the edges brown too quickly, tent with foil mid-bake. Or add a pie crust shield.
- Make ahead: This pie tastes even better the next day once the flavors meld.
- To store: Keep at room temperature for up to 2 days, loosely covered. You can also refrigerate it for up to 5 days. It freezes well too. Wrap tightly and freeze up to 2 months.
Nutrition
Serving: 1slice | Calories: 650kcal | Carbohydrates: 77g | Protein: 7g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 261mg | Potassium: 273mg | Fiber: 4g | Sugar: 61g | Vitamin A: 416IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 3mg