I’m usually a traditionalist when it comes to pecan pie, but every so often I get the urge to make one with a twist. This Bourbon Chocolate Pecan Pie was inspired by The Kentucky Derby.
Like the famous Race Day Pie made with walnuts, bourbon and chocolate, this one is easy, especially if you use a frozen pie crust. However, for this pie I used my Baked All Butter Pie Crust recipe (though in this case, the crust gets filled before being baked) which is my favorite. I also baked it in a foil deep dish pan from Webstaurant. If you use a glass or ceramic dish, the time may vary,
The biggest surprise with this pie was just how much bourbon flavor it had with only 2 tablespoons. Okay, maybe 2 1/2 tablespoons (I tend to push the top limit of what I can get away with when it comes to bourbon) but still — it had more bourbon flavor than we expected, so that was good. For the chocolate chunks, I used Trader Joe’s which tend to melt into the pie somewhat.
And finally, like almost all pecan pies this one freezes well and has an even smoother filling when frozen and thawed.
Bourbon Chocolate Pecan Pie
- 1 unbaked 9 inch crust deep dish
- 1 cup granulated sugar (200 grams
- 4 tablespoons unsalted butter, melted (56 grams)
- 3 large eggs room temperature
- 3/4 cup light corn syrup
- 1/4 scant teaspoon salt
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 2/3 cup toasted and chopped pecans
- 2/3 cup semisweet chocolate chips or chocolate chunks
- Preheat oven to 375 degrees F. Set a rimmed baking sheet in the oven and let it preheat with the oven. Don’t forget about it!
- Have ready an unbaked 9 inch pie crust.
- In a mixing bowl, using a hand held electric mixer, beat the sugar and butter until well mixed. Add the eggs and beat on medium high until light. Beat in the corn syrup, salt, bourbon and vanilla. The batter will be very pale at this point.
- Sprinkle the nuts and chocolate over the bottom of the pie crust, then pour the egg mixture over.
- Immediately set on the preheated baking sheet. Bake at 375 degrees for 45 minutes. Time may vary depending on the type of pie dish you use.
- Allow the pie to cool for several hours. If you want to solidify the chocolate, let cool, then chill, then bring back to room temperature.