Chocolate Bourbon Pecan Pie
Photo: Librarygroover, CC BY 4.0
This chocolate bourbon pecan pie takes the classic Southern pecan filling and adds a half cup of bourbon and more than a cup of chocolate chips. The bourbon sharpens the sweetness of the brown sugar and dark corn syrup, while the chocolate melts into the set custard around the pecans. It bakes in a springform pan, which makes unmolding a deep, heavy pie much easier once it has cooled.
Instructions
Heat the oven to 350°F (175°C). Lightly oil a springform pan.
Roll out the pastry dough and press it into the pan, working out any air bubbles as you go.
In a large bowl, beat the eggs until they turn yellow and creamy. Whisk in the half-and-half, brown sugar and dark corn syrup until the mixture is smooth.
Stir in the bourbon, chocolate chips and pecan pieces. Pour the filling into the pastry-lined pan.
Set the pie on a baking sheet with a raised edge, then bake until only the center still jiggles slightly, about 2 hours.
Cool the pie on a wire rack for even cooling, and leave it in the springform pan until it is completely cold, at least an hour. Serve slightly warmed or at room temperature, with whipped cream or ice cream if you like.
Make it personal.
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