Description
A rich and indulgent Bourbon Chocolate Pecan Pie perfect for autumn gatherings, combining tender pecans and gooey chocolate chips with a hint of whiskey.
Ingredients
Scale
- 1 cup pecan halves
- 1 cup dark corn syrup
- 4 tablespoons butter
- 1 cup sugar
- 1 cup semisweet chocolate chips
- 1/3 cup non-alcohol substitute (like a syrup or juice)
- 3 eggs
- 1 teaspoon vanilla
- 1 10-inch pie crust
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the butter, sugar, vanilla, and corn syrup in a two-quart saucepan over medium heat. Cook until the butter melts and the sugar dissolves, stirring occasionally (about 5 minutes). Remove from heat and let it sit for about 10 minutes to cool slightly.
- Whisk the eggs in a separate bowl.
- Once the corn syrup mixture is warm but not hot, slowly add in the whisked eggs while stirring continuously.
- Mix in the chocolate chips, non-alcohol substitute, and pecans until well combined.
- Pour the mixture into the prepared pie crust. If using, gently place a pie crust shield around the rim to prevent over-browning.
- Bake on the center oven shelf for about 1 hour, or until the center is set.
- Allow the pie to cool completely before slicing.
- Store covered in the refrigerator for up to one week, or freeze for longer storage (up to six months).
Notes
This pie can be made a day in advance and can be stored in the fridge. For the cleanest slices, use a sharp knife dipped in hot water.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 40g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg