This is my family’s favorite pecan pie. Chocolate, bourbon, and pecans all baked up in a pie crust — what a brilliant combination!
This pie was featured on Good Morning America in 2009 as one of the best pies in the country, and was originally attributed to Michele’s Pies in Norwalk, Conn. I have adapted it slightly. Full printable recipe at the bottom of the post.
Gather your ingredients, and let the eggs come to room temperature. For this recipe, I recommend two 8-inch or 9-inch pie crusts. Using two, your filling will not fill the crusts, but will provide a larger crust-to-pie ratio, which I like, as I happen to think the pastry is one of the best parts of the pie. You could also make one large 9-inch or 10-inch deep dish pie, if you prefer more filling and less crust per bite. If you decide on one deep dish instead of two skinny pies, cook it a bit longer.
(If you are a more ambitious or skilled baker than I am, of course you can make your own piecrust. I’ve never done that, and can’t imagine that I ever will. I’m basically a lazy baker, and not that skilled, so it’s frozen piecrust for me.)
Let your eggs come to room temperature.
Mix together the eggs, sugar, corn syrup, vanilla extract and bourbon. Add the melted butter.
Combine the pecans and chocolate chips, and place equal amounts in the bottom of each pie crust. Pour the liquid ingredients on top of the pecans and chocolate chips.
Place on a baking sheet and bake on the bottom shelf of the oven at 350 degrees, for 30 minutes.
Let cool for 2-3 hours at room temperature to set. Serve with whipped cream or ice cream.
Ingredients
- 2 9-inch frozen pie crusts
- 3 large eggs, room temperature
- 3/4 cup sugar
- 1 1/4 cups dark corn syrup
- 1 Tbs bourbon
- 3 Tbs unsalted butter, melted
- 1 1/2 cups chopped pecans
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Mix together the eggs, sugar, dark corn syrup, vanilla and bourbon.
- Add the melted butter and mix well.
- Combine the pecans and chocolate chips, and put equal amounts in the bottom of each pie shell.
- Pour the liquid filling over the nuts and chips.
- Place the pies on a baking sheet and bake on the bottom shelf of the oven for 30 minutes. Let cool 2-3 hours to set.
For other holiday sweets, please see Waistline Expansion: Holiday Sweets.
For a festive Christmas Eve meal, please see Carnitas for a Crowd.
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3 comments
Now that I’m a Kentuckian, I’m definitely going to need to try this one! 🙂 Thanks for sharing, and may the fun continue!
Thanks Kevin! You should make this pie — and maybe double the bourbon. . .
You had me at Bourbon! Great post.
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