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I stumbled upon this Chocolate-Bourbon Pecan Pie years back and it's now my go-to dessert for the holidays. The mix of crunchy toasted pecans, smooth chocolate and that hint of bourbon creates something truly special. Whenever I bring it out, my guests are amazed at how this spin on a classic pecan pie turns into such a fancy, mouthwatering dessert.
Decadent and Luscious
What makes this pie so wonderful is how the flavors work together. The dark chocolate gives it a deep richness while the bourbon adds a cozy warmth to each mouthful. People who don't usually like bourbon still go crazy for this pie since the booze cooks away, leaving just those sweet, caramel-like flavors.
All The Ingredients You'll Need
- 1 refrigerated pie crust: Warmed to room temp so it's easy to work with, though making your own works great too.
- 2 cups pecan halves: Give them a toast at 350°F for 8-10 minutes until they smell nutty.
- 6 ounces semisweet chocolate: Chopped up roughly, good quality bars will melt nicer than chocolate chips.
- 1 cup light corn syrup: This gives you that classic sticky texture we all love.
- 1/2 cup granulated sugar: Plain white sugar adds the sweetness we need.
- 1/2 cup brown sugar: Go for dark if you can for a richer taste.
- 1/4 cup bourbon: Pick something tasty that you'd want to drink on its own.
- 4 large eggs: Make sure they're room temp for easier mixing.
- 1/4 cup butter: Melted but not too hot.
- 2 tablespoons white cornmeal: The finer ground stuff works best to help the filling set up.
- 2 teaspoons vanilla extract: Always go for real vanilla, not the fake stuff.
- 1/4 teaspoon salt: Fine sea salt works wonders to cut through the sweetness.
Easy-to-Follow Directions
- Get Your Crust Ready
- Push the pie crust into a 9-inch pie plate and make a pretty edge with your fingers. Spread the toasted pecans and chocolate pieces across the bottom in one layer.
- Mix Up The Sweet Liquid
- Put the corn syrup, both sugars and bourbon in a medium pot. Heat it up to boiling while stirring the whole time. Let it bubble for exactly 3 minutes then take it off the heat.
- Prepare The Egg Mixture
- Grab a big bowl and whisk together eggs, butter, cornmeal, vanilla and salt. Pour in the hot syrup very slowly while whisking like crazy so the eggs don't cook.
- Get It In The Oven
- Pour this mixture carefully over your pecans and chocolate. Bake at 325°F for about 55-60 minutes until the middle still wobbles a bit. Let it cool totally for at least 4 hours before cutting.
Secrets For Amazing Results
- Don't over-toast your pecans, just enough to wake up their oils and smell good.
- Add the hot syrup to eggs bit by bit while whisking fast to keep the eggs from turning into scrambled eggs.
- The middle should still wiggle a little when you take it out, it'll firm up as it cools down.
- Don't rush the cooling time if you want clean, pretty slices.
- Try it with a dollop of fresh whipped cream or a scoop of vanilla ice cream for extra yumminess.
Keeping It Fresh
You can make this pie a couple days ahead and keep it in the fridge covered up. If you want to save it longer, wrap it well and stick it in the freezer for up to three months. Any leftovers will stay good in the fridge for five days. Just let it warm up to room temp before eating for the best taste and feel.
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Frequently Asked Questions
- → Why is cornmeal used here?
It gives the filling a soft but structured texture that sets well. It also adds subtle flavor to the finished pie.
- → Can I leave out the bourbon?
You can swap the bourbon with water if needed, although the bourbon enhances the taste of both chocolate and pecans.
- → Why add hot syrup to eggs slowly?
Pouring it in gradually stops the eggs from cooking too quickly, keeping the mixture smooth and creamy.
- → Why wait an hour before serving?
This resting period allows the filling to set and ensures even slices without any mess.
- → What’s the purpose of toasting pecans?
Toasting draws out more flavor from the nuts and keeps them nicely crunchy in the pie filling.