My mother-in-law always prepares a pecan pie for Christmas dinner dessert. My husband and I decided to step out of the classic pecan pie box, and we tried this recipe for Bourbon Chocolate Pecan Pie for Thanksgiving which was a huge hit. Start by using a frozen pie crust. I used a regular size, but a deep-dish would work well too. Brush the edges with cream to give the crust a golden color. If you only have eggs on hand, that works too. Beat the eggs slightly and brush around the edges of the crust to give a glossy crust color. If you want to omit the bourbon, you may, but it gives it an extra southern bold flavor. You may want to make two pies while you’re at it because one goes fast! Enjoy this holiday season and year round or give as a holiday gift!
Bourbon Chocolate Pecan Pie
1 (9-inch) piecrust, frozen pie crust
2 tablespoons heavy cream (to glaze pie crust edges)
3 large eggs, at room temperature
1/2 cup plus 1 tablespoon granulated sugar
1 cup dark corn syrup
1 tablespoon pure vanilla extract
2 tablespoons bourbon
5 tablespoons unsalted butter, melted and kept warm
11/2 cups chopped pecans
3/4 cup semisweet chocolate chips
1. Preheat oven to 350F.
2. Brush edges of pie shell with cream.
3. To prepare the filling, combine eggs, sugar, corn syrup, vanilla and bourbon in a large bowl. Beat with an electric mixer on medium speed, scraping down the sides and bottom of the bowl. Add melted butter, mixing well.
4. In a separate medium bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.
Place on a baking sheet and bake 40 to 45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. Transfer to a wire rack and let cool 2 to 3 hours before serving. This pie is best served at room temperature or warmed in a 350F oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.