This bourbon chocolate pecan pie is super easy to make and is delicious. Although you don’t have to add the bourbon, everything is better with booze.
I’ve never been a fan of bourbon. Not even in my younger “drink all the things” phase. It always feels like my guts are going to rot out when I try it. Also, it always makes me make “the face”. You know the one. Bourbon chocolate pecan pie does NOT make you make the face.
This recipe is perfect, both for those that like bourbon and those that don’t. It has just a hint of bourbon, just enough to bring out the flavor of the chocolate. It’s an optional ingredient, though. You can make this pie without it.
Bourbon chocolate pecan pie is magical either way.
This recipe makes enough for 2 DEEP DISH pies or 3 regular ones. I failed to notice that when I first attempted this and had 3 pies by the end of it 🙂
Also, you can substitute walnuts for pecans at a 1:1 ratio. Just in case you have some extra walnuts laying around and used all the pecans before you were done with the recipe.
Preheat oven to 325 degrees and set frozen pie crust out so it can thaw.
Combine sugar, syrups, and butter in a saucepan. Cook over medium heat until butter and sugar dissolve. Let this cool slightly.
In a large bowl, combine eggs, bourbon, vanilla and salt. Mix thoroughly and then combine SLOWLY with syrup mixture. You have to do it slowly so you don’t accidentally cook the eggs. Then add the chocolate chips pecans and stir well.
Pour mixture into pie shells.
Now here’s where it get’s tricky. The recipe I used said bake in the oven for 50-55 minutes. HOWEVER, I had mine in the oven for well over an hour before it was done. You want the top to look golden brown but the very middle can still have a little jiggle to it when shaken. I baked mine for 50 minutes and then checked it ever 5-10 minutes until the center of the pie was just a smidgen jiggly.
You can serve this one warm or chilled.
I have made this recipe with and without the bourbon. If you’re not a bourbon drinker, fear not. You can barely taste the bourbon if you make it with.
For the after dessert dinner, I recommend kid-approved beef stroganoff.
Chocolate Chip Pecan Pie
- 2 9 inch deep dish pie crusts (frozen)
- 4 eggs (beaten)
- 3/4 cup light corn syrup
- 1/4 cup maple syrup
- 1 cup sugar
- 1/4 tsp salt
- 1 cup dark chocolate chips
- 1 tsp vanilla extract
- 1 cup pecans
- 1/2 cup butter
- 1/4 cup bourbon of choice (optional)
Preheat oven to 325 degrees. Set frozen pie crust out so it can dethaw.
Combine sugar, syrups, and butter in a suacepan. Cook over medium heat until
butter and sugar dissolve. Let this cool slightly.
In a large bowl, combine eggs, bourbon, vanilla and salt. Mix thoroughly and
then combine SLOWLY with syrup mixture (so you don’t cook the eggs).
Add the chocolate chips pecans and stir well.
Pour mixture into pie shells.
Bake 50-55 minutes or until center is slightly jiggly.
Depending on your oven, cooking times may vary.