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Chipotle Pecan Pie
Classic pecan pie with a smoky spicy kick and a little bourbon to keep it interesting. This pie fairly screams Texas.
Course
Dessert
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
Author
Marye Audet-White
Ingredients
1
cup
light corn syrup
3
eggs
1
cup
brown sugar
4
tablespoons
butter
, melted and allowed to turn golden brown
½
teaspoon
vanilla
2
tablespoons
of bourbon
¼
teaspoon
of chipotle powder
, more or less to taste
⅓
teaspoon
of Kosher salt
2
cups
chopped pecans
1
(9-inch deep dish or 10-inch)) unbaked pie crust
Instructions
Preheat the oven to 350F.
Toast the pecans for a about 5 minutes in the oven being careful not to scorch them; set aside.
Whisk the eggs until
well blended
; add the corn syrup and melted butter.
Add the sugar, vanilla, bourbon, chipotle, and salt.
Whisk until smooth.
Stir in the pecans.
Pour into the crust.
Bake for 1 hour at 350F. The middle of the pie will still jiggle slightly.
Chill before serving.