Chocolate Bourbon Pecan Pie
National Pie Day is January 23rd!
The sugary custard and crisp layer of pecans are delicious characteristics of pecan pie. Take it up a few notches with the addition of chocolate and bourbon. Top it off with freshly whipped cream and chocolate shavings for an ultimate treat.
Ingredients
1 9-inch homemade pie dough crust (or one store bought rolled unbaked pie crust, from a 14 ounce package.)
2 cups chopped pecans
3/4 cup packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
3 large eggs
3/4 cup light corn syrup
2 tablespoons unsalted butter, melted
1 teaspoon vanilla (our favorite: Mexican Vanilla)
2 or 3 tablespoons of bourbon
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips, melted (You can use YOUR favorite kind of chocolate: white, milk, dark or semi-sweet–it’ll be amazing, whatever you choose.)
Whipped cream and/or chocolate shavings, for serving. Have caramel sauce? It would be a delicious addition here!
Instructions:
Preheat oven to 350º F. Coat a 9-inch pie plate with nonstick cooking spray.
Carefully roll out your pie dough and gently press into the pie plate. (Tuck it in with your fingers, making sure it’s smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.)
Sprinkle the chopped pecans on the top of the dough, spreading them out into an even layer.
In a medium mixing bowl, whisk together the brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, bourbon, salt, and melted chocolate. Mix until thoroughly combined and smooth.
Slowly pour the mixture over the pecans, making sure everything gets coated.
Bake on the center rack for about 45-55 minutes, or until the top is golden brown and the pie appears barely set, depending on your oven. (See note below.)
After 30 minutes of baking, use a crust protector or cover the edges with foil, to prevent over-browning, if necessary. You can also tent a piece of foil over the entire pie if the top is browning too quickly toward the end.
Remove from the oven and transfer to wire rack to cool completely before slicing.
Serve with a dollop of homemade whipped cream and sprinkle of chocolate shavings.
Notes:
Melting chocolate: Place chocolate in a small microwavable bowl or measuring cup. Microwave for 30 seconds on 30% power. Stir well and continue to microwave in 30-second intervals until chocolate is completely melted and smooth.
Pecan pie is done at the first signs of solidity in the center of the pie and no longer jiggly (center should spring back and a knife inserted in the center will come out clean). A cooking thermometer should register an internal temperature of 200º F when done. You don’t want to over cook the pie or it could become dry and crumbly. You want it set, but still gooey!
Prep Time: 5 | Minutes Cook Time: 40 minutes | Total Time: 45 minutes | Servings: 8 slices
