Description
This Chocolate Bourbon Pecan Pie is a decadent twist on the classic pecan pie, featuring toasted pecans, rich chocolate chips, and a splash of bourbon for a deep, warm flavor. Baked in a flaky pie crust, it delivers a fudgy, gooey filling perfect for dessert lovers looking for a show-stopping 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 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 your oven to 350 degrees Fahrenheit. Spread the pecans evenly over a baking sheet and toast them for 10 minutes, tossing halfway through for even toasting. Transfer to a heat-safe bowl and allow to cool completely.
- Prepare Pie Crust: If making homemade crust, prepare according to your recipe. Otherwise, use a frozen crust. Preheat oven to 325 degrees Fahrenheit. Poke holes in the bottom and sides of the crust with a fork. Line the crust with parchment paper and fill with pie weights. Bake for 10-12 minutes until firm and slightly golden. Remove weights and parchment.
- Make Sugar Mixture: In a small saucepan, combine granulated sugar, corn syrup, and butter. Heat over medium heat while stirring constantly until butter melts and sugar dissolves. Remove from heat and pour into a large heat-safe bowl. Let cool slightly.
- Mix Eggs and Flavors: In a separate small bowl, whisk together eggs, bourbon, vanilla extract, and kosher salt until well combined.
- Combine Mixtures: Gradually whisk the egg mixture into the cooled sugar mixture until smooth and evenly blended.
- Add Pecans and Chocolate: Chop toasted pecans into halves and pieces if needed. Stir pecans and chocolate chips into the filling mixture until well combined.
- Fill and Bake Pie: Pour the filling into the pre-baked pie crust. Bake at 325 degrees Fahrenheit for 50-60 minutes. If crust edges brown too quickly, cover them with aluminum foil. The pie is done when the edges are set but the center remains slightly wobbly.
- Cool and Serve: Remove pie from oven and place on a wire rack to cool to room temperature. For cleaner slices, refrigerate for 1-2 hours before serving. Slice and enjoy.
Notes
- Blind Baking Tip: To avoid soggy crust, poke holes in the crust, then line with parchment paper and add pie weights to ensure even baking.
- Filling Texture: The pie’s filling is fudgy and gooey. Refrigerate for 1-2 hours if you prefer a firmer texture that slices more cleanly.
- Storage: Cool the pie completely, then cover tightly with plastic wrap or foil and refrigerate.
- Reheating: Whole pie can be warmed in a 350˚F oven for 15-20 minutes. Individual slices can be reheated in the microwave for 20-30 seconds.
- Longevity: The pie will keep well in the fridge for 3-4 days.
- Freezing: Wrap cooled pie in foil or place in a freezer bag and freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving; reheat if desired.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 30 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
