Remember when I told you I was on a pie making kick? Well, actually, it’s a pie crust making kick. It started with this apple pie and then moved on to this beauty – Chocolate Bourbon Pecan Pie.
Thanks to Amy, I took pecan pie to the only place it should go – where it says wassuuuuuup to buddies chocolate and bourbon. I know I have said many times that I’m not a chocolate lover and quite the light weight when it comes to alcohol. But I am so glad that didn’t stop me from this glorious confection. Yes folks – it’s absolutely glorious!
If making pie crust from scratch doesn’t make your heart flutter like mine, then by all means use the store-bought because the money is in the filling with this one.
There’s the pecans…
… which have a nice, little smokey undertone.
And the bourbon…
… which makes the pie feel all warm and fuzzy in your mouth the only way booze can.
The chocolate brings everything together and BOOM POW …
… Chocolate Bourbon Pecan Pie. Go ahead … make it … you know you wanna piece!
And finally, congrats to Megan of Delicious Dishings – winner of my Sarabeth Bakery giveaway
Chocolate Bourbon Pecan Pie
1 – 9″ prepared pie crust, do not pre-bake/blind bake
3 large eggs
3/4 cup light corn syrup
4 tablespoons butter, melted
3/4 cup light brown sugar, firmly packed
2 tablespoons bourbon
2 tablespoons all-purpose flour
1 tablespoon vanilla
1 1/4 cup pecans, chopped
1/2 cup chocolate chips
In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined.
Add the chopped pecans and chocolate chips and mix well.
Pour into prepared pie crust.
Bake pie on the bottom rack at 425°F for 15 minutes.
After 15 minutes reduce heat to 350°F and bake for another 45 minutes.
Let pie cool for at least 1 hour.