Bourbon Chocolate Pecan Pie

Creamy chocolate combines with crunchy nuts in a great, gooey filling for the best chocolate pie you've ever eaten.

Yield

8 servings

Crust Ingredients

1 cup all-purpose flour
1 tablespoon granulated (white) sugar
1/2 teaspoon salt
6 tablespoons cold butter
2 to 3 tablespoons cold water

Filling Ingredients

3 eggs
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup bourbon
2 tablespoons butter, melted
1/2 teaspoon salt
1 1/2 cups pecan halves, divided
3/4 cup 60% cacao bittersweet chocolate baking chips, divided

Directions

In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add water; toss with a fork until mixture forms a ball. Flatten into a disk. Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.

Preheat oven to 325°F (163°C).

On a floured surface, roll out dough to fit a 9-inch deep-dish pie plate. Transfer pastry to pie plate; trim to 1/2 inch beyond edge of plate and flute edges.

In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips.

Bake for 50 to 60 minutes or until crust is golden brown and filling is puffed. Cool completely on a wire cooling rack.

Estimated Time

Preparation Time: 25 minutes
Chill Time: 30 minutes
Bake Time; 55 minutes
Cool Time: 30 minutes

Nutritional Information

Amount per serving: 642 calories, 33 g fat (12 g saturated fat), 109 mg cholesterol, 459 mg sodium, 85 g carbohydrate, 3 g fiber, 7 g protein.

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