It’s difficult to top a pecan pie — but not impossible. In fact, I think we may have done it. Adding chocolate makes anything better, right? Throw in some bourbon and you have a dessert-made-in-heaven: Chocolate Bourbon Pecan Pie. This dish has pretty much changed my life. OK, so maybe that’s an exaggeration but it’s certainly changed Christmas dinner. This twist on a southern classic is rich in flavor with the bourbon keeping the sweetness from being overpowering.
Bring this pie to holiday gatherings or consider giving it as a gift. Chocolate lovers, bourbon lovers and pecan lovers all will agree this pie is first-rate.
- 1 (15-ounce) refrigerated piecrust
- 1 ½ cups chopped pecans
- 6 ounces semisweet chocolate morsels
- 1 cup dark corn syrup
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- ¼ cup bourbon (or water)
- 4 large eggs
- ¼ cup butter or margarine, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
Place piecrust into a 9-inch pie plate, according to package instructions. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
Combine corn syrup, sugar, brown sugar and bourbon in a large saucepan. Bring to a boil over medium heat and cook, stirring occasionally, for 3 minutes. Remove from heat.
Whisk together eggs and remaining ingredients. Gradually whisk ¼ of hot mixture into the egg mixture and add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325° F for 55 minutes or until set. Cool on wire rack.