Chocolate Chunk Bourbon Pecan Pie
Loaded with semi-sweet chocolate pieces that melt into the bourbon-infused filling.
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Ingredients
- 1 crust unbaked 9-inch deep-dish pie crust
- 1 1/2 cups pecan halves
- 1 cup semi-sweet chocolate chunks
- 3 eggs large eggs
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 4 tablespoons unsalted butter, melted and cooled
- 2 tablespoons Kentucky bourbon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- 1
Preheat your oven to 350°F (175°C) and place your unbaked pie crust into a deep-dish pie plate, crimping the edges.
- 2
Spread the pecan halves and the semi-sweet chocolate chunks evenly over the bottom of the pie crust.
- 3
In a medium mixing bowl, beat the three eggs lightly until the yolks and whites are just combined.
- 4
Whisk in the dark corn syrup, granulated sugar, melted butter, bourbon, vanilla extract, and salt until the mixture is smooth.
- 5
Slowly pour the liquid mixture over the pecans and chocolate chunks in the pie shell, allowing the pecans to float to the top.
- 6
Place the pie on a baking sheet to catch any drips and bake for 50 to 55 minutes until the filling is set but still has a slight jiggle in the center.
- 7
Remove the pie from the oven and place it on a wire rack to cool completely for at least 4 hours.
- 8
Slice and serve at room temperature, optionally topped with a dollop of unsweetened whipped cream.
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