Description
This decadent Chocolate Bourbon Pecan Pie combines the rich flavors of toasted pecans, smooth bourbon, and semisweet chocolate chips in a flaky pie crust. The fudgy, gooey filling is perfect for special occasions or comforting dessert cravings. Toasting the pecans and blind baking the crust ensure a crisp texture, while the bourbon adds a subtle kick. Serve chilled or room temperature for delicious, melt-in-your-mouth bites.
Ingredients
Scale
Pie Crust
- 1 Perfect Pie Crust Dough or 1 frozen pie crust
Filling
- 1 1/2 cups pecans
- 1 cup granulated sugar
- 1 cup light corn syrup
- 1/2 cup unsalted butter (1 stick)
- 4 large eggs, room temperature
- 1/4 cup bourbon
- 1 1/2 tsp pure vanilla extract
- 1 tsp kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Toast Pecans: Preheat the oven to 350 degrees Fahrenheit. Spread the pecans evenly on a baking sheet and toast them for 10 minutes, tossing halfway through to ensure even toasting. Transfer the pecans to a heat-safe bowl and let them cool completely.
- Prepare Pie Crust: If using homemade pie dough, prepare it according to your recipe, or use a store-bought frozen crust. Preheat the oven to 325 degrees Fahrenheit. Using a fork, poke holes around the bottom and sides of the crust. Line the crust with parchment paper and evenly distribute pie weights on top. Bake the crust for 10-12 minutes until it is firm and slightly golden. Remove the parchment and weights afterward.
- Make Sugar Mixture: In a small saucepan over medium heat, combine granulated sugar, light corn syrup, and unsalted butter. Stir continuously until the butter melts and the sugar dissolves completely. Remove from heat and transfer to a large heat-safe bowl. Allow to cool to room temperature.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs, bourbon, vanilla extract, and kosher salt until smooth.
- Combine Mixtures: Gradually add the egg mixture to the cooled sugar mixture, whisking continuously to ensure a smooth, combined filling.
- Add Pecans and Chocolate: Chop the cooled toasted pecans into halves or smaller pieces if necessary. Stir the pecans and semisweet chocolate chips into the filling until evenly distributed.
- Fill Pie Crust: Pour the prepared filling slowly into the prebaked pie crust, spreading it evenly.
- Bake Pie: Bake the pie at 325 degrees Fahrenheit for 50-60 minutes. At the halfway mark, check if the edges are browning too fast; if so, cover them loosely with aluminum foil. The pie is done when the edges are set and the center is slightly wobbly to the touch.
- Cool and Serve: Remove the pie from the oven and place it on a wire rack to cool to room temperature. For firmer slices, refrigerate the pie for 1-2 hours before slicing. Serve chilled or at room temperature.
Notes
- For blind baking the crust, poke holes along the bottom and sides, line with parchment paper, and use pie weights to prevent sogginess.
- The filling is fudgy and gooey; refrigerate for 1-2 hours for a firmer texture and cleaner slices.
- Store cooled pie tightly wrapped in plastic wrap or foil in the refrigerator for up to 3-4 days.
- To reheat whole pie, warm in a 350°F oven for 15-20 minutes; for slices, microwave 20-30 seconds.
- Freeze the pie wrapped in foil or freezer bag for 2-3 months; thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 90 mg
