Bourbon Chocolate Pecan Pie
This deliciously gooey, yet crunchy Bourbon Chocolate Pecan Pie has all the salty-sweetness of a traditional pecan pie with the addition of bourbon and chocolate.
Bourbon Chocolate Pecan Pie
Nothing says Thanksgiving more than a good ol’ fashioned pecan pie. Wellllll, except maybe Bourbon Chocolate Pecan Pie.
Don’t get me wrong, we love a classic pecan pie, but this updated version of the quintessential Thanksgiving pie takes the cake…err the pie? You get that deliciously gooey, yet crunchy texture and salty-sweetness of a traditional pecan pie with the welcome addition of bourbon and chocolate.
What is bourbon chocolate pecan pie?
I think we can all agree that Thanksgiving is pretty much the best holiday of all time. Maybe even the best day of the year. It’s the feast of all feasts. And no feast is complete without a killer dessert. That’s where this chocolate pecan pie comes in. And if you’ve never had pecan pie with big chocolate chunks in it…just prepare yourself. It’s life changing.
I’ve never been a huge pie person, but I’ve ALWAYS made an exception for pecan pie. Specifically one loaded with chocolate chunks. The crust is flaky and tender, the pecans crunchy and salty, the chocolate rich and dark. It’s a texture and flavor explosion that will leave everyone coming back for seconds.
What ingredients do you need to make bourbon chocolate pecan pie?
This chocolate pecan pie comes together with just a 8 ingredients AKA my kind of recipe. When you’re making a humble pecan pie, your ingredients really shine through, so make sure you’re getting high quality pecans, good butter, good vanilla and and a chocolate you would love eating on it’s own. Here’s everything you’ll need:
- Pie crust
- Light corn syrup
- Light brown sugar
- Pecans
- Bourbon
- Vanilla
- Chocolate
- Salt
Tips for the Best Chocolate Pecan Pie
- Prep your crust ahead of time: Use a pre-made store bought crust, or prep a homemade one in advance to make this recipe super easy!
- Invest in good ingredients: Pecan pie only requires a few ingredients, so splurge on the good butter, high quality pecans, great chocolate, and, of course, Karo® Light Corn Syrup.
- Build in chill time: This chocolate pecan pie recipe needs to rest and cool before you can eat it. I usually make this a day in advance and refrigerate it overnight.
How to Make Bourbon Chocolate Pecan Pie:
Pecan pie is so easy to make it’s downright dangerous. Read on at your own risk.
- Preheat the oven to 350°F.
- In a large mixing bowl mix together the corn syrup, brown sugar, eggs, butter, salt, vanilla, and bourbon until well mixed. Stir in the toasted pecans and chocolate.
- Pour the filling into an unbaked pie crust and use a spatula to even out of the filling.
- Bake for 50 minutes or until the filling is set and the edges of the crust are golden.
- Allow to chill in the fridge for 2 hours before serving.
Sprinkle with some sea salt and top with a scoop of vanilla ice cream, I mean…I won’t tell anyone if you make this before Thanksgiving. You know to taste test and confirm that it will be the perfect ending to Thanksgiving.
Spoiler alert: It will be.
Print
- 9-inch unbaked pie crust (store bought or homemade will work!)
- 3/4 cup light corn syrup
- 3/4 cup packed light brown sugar
- 2 large eggs, at room temperature
- 2 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon (optional)
- 1/2 teaspoon salt
- 2 1/2 cups chopped pecans (roasted & salted preferred)
- 4 oz bittersweet chocolate, roughly chopped
Instructions
- Preheat the oven to 375°F. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge. Place in the freezer while the oven the preheats.
- Once the oven is preheated, brush the edge of the crust with egg wash, then prepare your crust to be blind baked by placing parchment paper over the dough, then adding uncooked rice into the center to weigh down the center of the pie. Blind bake the crust for 15 minutes while you make your filling.
- In a large bowl, whisk together corn syrup brown sugar, eggs, melted butter, vanilla extract, bourbon (if using), and salt. Add the pecans and chopped chocolate and stir to combine.
- Transfer to the pecan filling to the blind baked pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
- Bake for 30minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
- Remove from oven and allow to cool for at least 2 hours in the fridge before serving!
This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands who help make Broma possible!
