Nothing says the holidays are here quiet like the rich and decadent taste of a chocolate bourbon pecan pie. I'm a sucker for chocolate and pecan pie so the fact that I've merged them into one amazing pie has me swooning.
I love this recipe because it adds a little more depth than your average pecan pie. Don't get me wrong, I absolutely love a simple pecan pie like my Meme's but sometimes I like to add new elements to my dishes to elevate them and change them up a bit.
This recipe is definitely one you'll keep around for a quick go to when you're looking to whip up something scrumptious. Best part is, it has bourbon in it so you can fix yourself a nice old fashioned while making this pie. Careful not to drink too much though during the making process or you'll go all balls to the wall and throw whatever into the mix and screw up the recipe. haha! actually that may not be such a bad idea. Could create something inventive but good luck trying to remember what you did. haha!
So lets get right down to it. Here are your ingredients and instructions to this delicious pie.
* 1 9-inch pie crust (store bought or homemade)
* 1 cup granulated sugar
* 1 cup light corn syrup
* 1/2 cut of butter (1 stick)
* 4 large eggs, beaten
* 1/4 cup of bourbon (you can go lighter if you just want a hint of taste)
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* 6 ounces semi-sweet chocolate chips (approx. 1 cup) - side note: I LOVE dark chocolate so I used Ghirardelli dark chocolate in my pie and it was sooo good.
* 1 cup chopped pecans
1) Preheat oven to 325 degrees F. Line a deep dish pie plate with pie crust, set aside
2) Combine sugar, corn syrup and butter in a saucepan. Stirring constantly, cook over medium heat until butter melts and sugar completely dissolves. Remove from heat and cool slightly.
3) In a large bowl, combine egg, bourbon, vanilla and salt. Mix throughly. Very slowly pour cooled sugar mixture into egg mixture, whisking constantly so that the heat from the sugar mixture doesn't cook the egg mixture. Add the chocolate chips and pecans and stir to mix well.
4) Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes or until set and golden on top.
5) Once baked, remove from oven and set on cooling rack to cool completely. Usually about an hour and a half or so.
You can chill in fridge after cooling, which I prefer, it sets everything nicely so when you go to slice it it comes out nice and clean. Or you can serve warm and all the gooey deliciousness fills your plate. I like to serve with Halo Top Vanilla Bean ice cream. It's sooo delicious. I hope you enjoy this recipe as much as I love making it.