Chocolate Pecan Pie
Prep time
Cook time
Total time
Here's a little delicious twist on everyone's favorite Pecan Pie! Chocolate chips and bourbon! It is insanely good! Use a store bought pie crust and this pie comes together quickly! Serve with ice cream or whipped cream and you've got a culinary masterpiece!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 8
Ingredients
- 1 refrigerated piecrust
- 1½ cups of chopped toasted pecans
- 1 cup of semisweet chocolate morsels
- 1 cup of dark corn syrup
- ½ cup of granulated sugar
- ½ cup of firmly packed light brown sugar
- ¼ cup of bourbon
- 4 large eggs, room temperature
- ¼ cup of butter, melted
- 2 tsp of plain yellow cornmeal
- 2 tsp of vanilla extract
- ½ tsp of kosher salt
Instructions
- Lets get started, preheat your oven to 325 degrees and place your piecrust into a 9-inch deep-dish pie plate. Fold the edges under and crimp. Sprinkle the pecans and chocolate evenly over the bottom of piecrust.
- Now stir together the corn syrup, sugars and bourbon in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly for 3 minutes. Remove from the heat.
- Whisk together the eggs, butter, cornmeal, vanilla and salt. Gradually whisk one-fourth of the hot corn syrup mixture into the egg mixture, then add the remaining hot corn syrup mixture, whisking constantly until smooth, then pour it over the chocolate and nuts in the piecrust.
- Bake at 325° for 55 minutes or until set, then cool pie completely on a wire rack (about one hour).
- All done! Delicious served with whipped cream or vanilla ice cream!
Notes
To toast the pecans, just place them in a dry skillet over medium/high heat, stir and cook until fragrant, about 4 - 5 minutes.
