Looking for an alternative to the traditional pies served at Thanksgiving? Look no further than this delectable chocolate pecan bourbon pie.
I made it last year for Thanksgiving (a hit!) and again just yesterday for a dessert contest at work. I didn’t place in the top 3, but as folks were boxing up dessert tidbits to take home, I heard many times, “Where is that pecan pie? It was sooooooo good!”
The pie is rich – but isn’t that how desserts are this time of year? Pair with a red wine and mmm, you have a winner.
Recipe courtesy of my coworker Michael.
[recipe title=”Chocolate Bourbon Pecan Pie” difficulty=”Medium”]
1 9″ or deeper deep dish pie crust
1 c. white sugar
1/2 c. (1 stick) butter
1/4 c. bourbon
1/4 tsp. salt
1 c. chopped pecans
1 c. light corn syrup
4 eggs, beaten
1 tsp. vanilla
6 oz. semi-sweet or dark chocolate ships, melted
1. Preheat the oven to 325 degrees F. Combine the sugar, corn syrup, and butter in a saucepan over medium heat. Cook, stirring constantly, until the butter melts and sugar dissolves. Cool mixture slightly.
2. In a large bowl or mixer, combine the eggs, bourbon, vanilla, and salt. Mix well.
3. Slowly pour the sugar mixture into the egg mixture, whisking constantly. Stir in the pecans and chocolate, making sure the chocolate is well-blended and melted throughout the mixture.
4. Line a lightly greased deep-dish pie plate with the pie crust. Pour the mixture into the pie crust. Set the plate on a foil-lined cookie sheet (it will boil over – makes a very full 9″ pie).
5. Bake 50-55 minutes or until the pie is golden brown and set. Allow to set before serving, and for several hours before refrigerating.