Bourbon Chocolate Pecan Pie
Nothing says Southern more than a good ol’ fashioned pecan pie…except maybe Bourbon Chocolate Pecan Pie. This updated version of the quintessential Thanksgiving pie takes the cake…err the pie? You get that deliciously gooey, yet crunchy texture and salty sweetness of a traditional pecan pie with the welcome addition of bourbon and chocolate.
Credit: Sarah Crawford, Broma Bakery
Ingredients:
- 9-inch unbaked pie crust (store bought or homemade will work!)
- 3/4 cup light corn syrup
- 3/4 cup light brown sugar
- 2 eggs, room temperature
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon (optional)
- 2 1/2 cups Better Halves Roasted & Salted Pecans, chopped
- 4 oz bittersweet chocolate, roughly chopped
Directions:
- Preheat oven to 350°F.
- In a large bowl, whisk together light corn syrup, brown sugar, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the chopped chocolate and pecans and stir to combine.
- Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
- Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
- Remove from oven and allow to cool for at least 2 hours in the fridge before serving!
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