Pecan pie is taken over the top with this bourbon and chocolate spiked pecan filling in a buttery, flaky crust. Totally worth the calories for special occasions
Melt the butter in a heavy saucepan and let it turn golden brown. Watch it carefully so that it doesn't burn.
Add the bourbon, and the corn syrup and simmer for about 3 minutes. Let cool.
Beat the eggs until frothy. Add the sugars and beat until the mixture is thick. Add the vanilla.
Fit the pastry into a 9-inch deep-dish pie plate
Arrange 2 cups of the pecan halves on the bottom of the pastry
Chop the remaining cup of pecans and sprinkle over the pecan halves
Sprinkle the chocolate chips over the pecans
Mix the egg and the butter mixtures until well blended
Carefully pour over the pecans
Bake for 1 hour 10 minutes or until interior of pie registers 200℉ on an instant read thermometer.
Let cool completely before cutting.
Notes
Storage:Tightly cover the pie plate with plastic wrap. Refrigerate for up to four days.Here's a happy fact: chocolate bourbon pecan pie freezes great! Transfer cooled leftovers to an airtight container and freeze it for up to three months.Tips:
It's important to use an instant-read thermometer to make sure the center of the pie is 200F and chill overnight for proper setting.
Remember to use a deep-dish 9” pie plate, which holds about two more cups than a regular pie plate. Otherwise, you'll have extra filling!
To make toasted pecans, lay them on a rimmed baking sheet and bake at 350 degrees F for about 5 minutes. Careful—they burn quickly!
It’s important to allow the melted butter mixture to cool to room temperature before you stir it into the eggs. If it’s too hot, you could end up with scrambled eggs in your pie filling... ew!
To make brown butter, stir melted butter over medium heat constantly until it turns golden brown and smells nutty. This process goes quickly.
Don’t leave out the half teaspoon salt—it helps balance the sweetness of the filling and enhances the nutty flavors in your pie.
Resist the urge to cut into your chocolate bourbon pecan pie until it has cooled completely. The pie filling needs time to set and firm up.