Chocolate Bourbon Pecan Pie

A slice of southern pecan pie on a white plate

5 from 1 vote

A sweet butter tart like filling dotted with chocolate chips and infused with a touch of Bourbon adding a hint of vanilla, oak and caramel richness then topped with a layer of pecans. All in a flaky pie shell made with my Grandmother's no-fail pie crust recipe.

Prep Time30

Cook Time1

Resting Time1

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: Bourbon Recipes, Chocolate Bourbon Pecan Pie, Homemade Pie Crust, Pecan Pie, Pecans, Pie Recipes

Servings: slices

Calories: 390kcal

Author: Alisa Infanti

Equipment

Oven
9" Pie plate
Rolling Pin
Knife
Measuring Cups
Mesauring spoons
Small Bowl
Whisk or a fork
Basting Brush
Medium bowl

Ingredients

2 premade 9" pie crusts or homemade pie crust click on link for my Grandma's No-Fail Pie Crust Recipe
5 eggs
1 cup golden corn syrup
½ cup granulated sugar
¼ cup unsalted butter melted
4 tsp bourbon (optional)
1 tsp vanilla
⅛ tsp salt
1 cup pecan pieces
⅓ cup semi-sweet chocolate chips

Instructions

Preheat oven to 375F
Roll out pie crust to a 12" round and about a 1/4" thickness on a floured surface. Roll pastry around the rolling pin gently and lift over the pie plate. Carefully unwrap the pastry from the rolling pin by rolling it so that rests centred over the top of the pie plate. Gently press the pastry into the pie plate ensuring all edges are tight to the corners and edges of the pie plate. Trim any excess pastry from the edge with a serrated knife.
On a floured surface roll more of the pastry or the second premade pie crust out to a rectangle shape that is 1/4" thick. Using a knife create long 1/4" strips of the dough. Using 3 strips at a time braid the dough until you have about 36" of braided dough.
In a small bowl whisk one egg. Baste the edge of the pie crust with the egg mixture. Wrap braided dough along the top edge of the pie plate and gently press down to seal. Baste the braided pastry with the egg mixture.
In a medium bowl add the remaining 4 eggs and whisk. Add 1 cup of golden corn syrup, 1/2 cup granulated sugar, 1/4 cup melted butter, 4 tsp bourbon, 1 tsp vanilla and 1/8 tsp salt. Whisk until combined.
Add 1 cup of pecan pieces and 1/3 cup semi-sweet chocolate chips evenly over the bottom of the pie crust. Pour the egg and sugar mixture over the pecans and chips evenly.
Bake for 1 hour on the bottom rack of the oven. When done the crust should be lightly browned and the centre of the pie set. If it looks like the pecans are browning too much simply place a sheet of foil over the top of the pie while baking so they do not brown further.
Remove the pie from the oven and let cool on a cooling rack for 1 hour before serving.

Notes

Store any uneaten pie in the fridge wrapped tightly in plastic wrap for up to 4 days.

To Freeze: wrap tightly in plastic wrap and then with foil and freeze for up to 3 months. Thaw in the fridge and bring to room temperature 15 minutes before serving.

Nutrition