My mom made a pecan pie for every occasion- and I mean she made the crust, too. This is the one time I always opt for a store bought pie crust, however. For a spin on a traditional pecan pie recipe, I added two ingredients I can’t live without: Kentucky bourbon and chocolate. Exchange this for your Thanksgiving Pecan Pie and you will make it every year. Melt some extra chocolate for plating!
CHOCOLATE BOURBON PECAN PIE
Prep Time: 20 minutes Cook Time: 55 minutes
1 store bought refrigerated pie crust
1 ½ cups pecans, chopped
1 cup semi-sweet chocolate chips
1 cup dark corn syrup
½ cup granulated sugar
½ cup brown sugar, firmly packed
¼ cup Kentucky bourbon
4 large eggs
¼ cup unsalted butter, melted
2 teaspoons all purpose flour; divided
2 teaspoons vanilla
½ teaspoon kosher salt
Preheat the oven to 325° F.
Lightly dust the top and bottom of the crust and your rolling pin. Lightly roll to remove any creases. Drape over your rolling pin and transfer to your pie pan.
Fit the crust into a 9-inch pie pan and fold the edges under. Using a fork, crimp the edge of the crust. Spread the pecans and chocolate chips evenly onto the bottom of the crust; set aside.
For the filling: In a large saucepan over medium heat, add the corn syrup and both sugars. Cook for 3 minutes, stirring constantly until mixture comes to a boil. Remove from heat. Add the bourbon.
In a bowl, whisk together the eggs and add the butter, flour, vanilla, and salt. Temper the egg mixture by whisking 1 cup of the hot mixture into the egg mixture, ½ cup at a time. Once tempered, add the remaining hot mixture into the eggs, whisking constantly. Pour the filling over the chocolate and pecans.
Sit the pie pan on a baking sheet to catch any spills. Bake at 325°F for 55 minutes or until set; cool on a wire rack.
Over a double boiler, melt additional chocolate chips with a little heavy cream to make chocolate drizzle for serving.