Bourbon Chocolate Pecan Pie

Bourbon Chocolate Pecan Pie

Rich pecan pie gets a deep, boozy edge from bourbon and pockets of melted chocolate.

Total 3 hr Makes 8 slices Calories 512/serving

Dietary

Vegetarian, Pescatarian

Allergens

Dairy, Eggs, Tree nuts, Wheat

This pecan pie layers semisweet chocolate beneath a bourbon-spiked corn syrup filling, then tops it with toasted pecan halves for a glossy, crackled finish. The bourbon adds warmth without overpowering the caramel sweetness, making it a fitting centerpiece for holiday tables or fall dinners. A single flaky crust keeps the focus on the rich, nutty filling.

Ingredients

  • 1 9-inch pie crust, unbaked
  • 3/4 cup semisweet chocolate chips
  • 1 1/2 cups pecan halves
  • 3 large eggs
  • 1 cup light corn syrup
  • 2/3 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Method

  1. Preheat the oven to 350°F. Fit the pie crust into a 9-inch pie pan, crimping the edges, and chill in the refrigerator while preparing the filling.

  2. Scatter the chocolate chips evenly over the bottom of the chilled crust, then arrange the pecan halves on top in a single layer.

  3. In a medium bowl, whisk the eggs until smooth, then whisk in the corn syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla, and salt until fully combined.

  4. Slowly pour the filling over the pecans and chocolate, letting the nuts float up and settle evenly across the surface.

  5. Place the pie on a baking sheet and bake until the edges are set and the center is slightly jiggly but no longer liquid, 50 to 55 minutes.

  6. If the crust edges brown too quickly, cover them loosely with strips of foil partway through baking.

  7. Transfer the pie to a wire rack and cool completely at room temperature before slicing, about 3 hours.

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    Bourbon Chocolate Pecan Pie

    This pecan pie layers semisweet chocolate beneath a bourbon-spiked corn syrup filling, then tops it with toasted pecan halves for a glossy, crackled finish. The bourbon adds warmth without overpowering the caramel sweetness, making it a fitting centerpiece for holiday tables or fall dinners. A single flaky crust keeps the focus on the rich, nutty filling.

    3 hr 8 slices 512 cal

    Ingredients

    • 1 9-inch pie crust, unbaked
    • 3/4 cup semisweet chocolate chips
    • 1 1/2 cups pecan halves
    • 3 large eggs
    • 1 cup light corn syrup
    • 2/3 cup granulated sugar
    • 1/4 cup packed light brown sugar
    • 3 tablespoons unsalted butter, melted
    • 3 tablespoons bourbon
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt

    Method

    1. 1

      Preheat the oven to 350°F. Fit the pie crust into a 9-inch pie pan, crimping the edges, and chill in the refrigerator while preparing the filling.

    2. 2

      Scatter the chocolate chips evenly over the bottom of the chilled crust, then arrange the pecan halves on top in a single layer.

    3. 3

      In a medium bowl, whisk the eggs until smooth, then whisk in the corn syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla, and salt until fully combined.

    4. 4

      Slowly pour the filling over the pecans and chocolate, letting the nuts float up and settle evenly across the surface.

    5. 5

      Place the pie on a baking sheet and bake until the edges are set and the center is slightly jiggly but no longer liquid, 50 to 55 minutes.

    6. 6

      If the crust edges brown too quickly, cover them loosely with strips of foil partway through baking.

    7. 7

      Transfer the pie to a wire rack and cool completely at room temperature before slicing, about 3 hours.