Chocolate. Bourbon. Pecans. Yum!
This twist on a traditional pecan pie recipe adds two of my favorite flavors, chocolate and bourbon. The bourbon adds a smoky sweetness which compliments the chocolate. This recipe can be prepared in a matter of minutes thanks to store bought pie shells but would taste even better with homemade crusts.
As you can see from the picture I used large chocolate chunks. They don’t melt all the way which is nice and I prefered the half melted texture over chocolate morsels.
Ingredients
- 2 (15-ounce) package refrigerated pie crusts
- 1 1/2 cups chopped pecans
- 1 cup (6 ounces) semisweet chocolate chunks
- 1 cup dark corn syrup
- 1/2 cup Turbinado sugar
- 1/2 cup firmly packed brown sugar
- 1/3 cup bourbon
- 4 large eggs
- 1/4 cup butter, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground red pepper (optional)
Instructions
- Sprinkle pecans and chocolate evenly onto bottom of piecrusts; set aside.
- Combine corn syrup, sugars and bourbon in a large saucepan and bring to a boil over medium heat. Cook stirring constantly 3 minutes. Remove from heat.
- Whisk together eggs and remaining ingredients. Slowly add one-fourth sugar mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
- Bake at 325° for 1 hour until set; cool on wire rack. While cooling sprinkle a pinch of sea salt on top of finished pies.
- Recipe adapted from Southern Living
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Oh man! Now that’s a pie for a special occasion!
Yes it is!