Chocolate Bourbon Pecan Pie


1 cup semisweet chocolate chips

1 1/2 cups pecans, roughly chopped

1 cup corn syrup {light or dark}

1 cup brown sugar, packed

4 large eggs, slightly beaten

2 tsp vanilla extract

1/4 tsp salt

1/4 cup bourbon

2 tbsp unsalted butter, melted

1 refrigerated or homemade pie crust, thawed


Preheat your oven to 325 degrees.

Spray a 9" pie tin with nonstick spray. Drape your pie crust into your tin, letting it hang over the edges of the tin. Crimp the edges of the dough with your fingers then remove extra dough hanging over the side. Prick the bottom of the dough all over with a fork.

Scatter the roughly chopped pecans and semisweet chocolate chips over the bottom of the pie dough. Set aside.

In a small pot over medium heat, combine the corn syrup, brown sugar and bourbon. Bring to a boil, stir well, then remove from the heat and let cool slightly.

In a bowl, mix together the eggs, melted butter, vanilla and salt. SLOWLY drizzle hot syrup into the eggs, stirring continuously with a whisk while you drizzle. You must go very slow here or you risk cooking the eggs. Continue drizzling and whisking until the last of the syrup has been poured into the eggs. Pour this over the pecans and chocolate in the pie.

Carefully place pie in the oven and bake for 1 hour. Top should be puffy and crust should be golden. Let cool for 1 hour before serving.


active time ~ 15 minutes

total time ~ 2.5 hours