This chocolate bourbon pecan pie is sure to please a crowd this holiday season! It’s a true classic with a deep, rich flavor. This recipe will have you coming back year after year!
Happy Thanksgiving, friends! The week of Thanksgiving just might be my favorite week of the year. I love Thanksgiving because is has a lot in common with Christmas, but comes will less pressure. It’s all about gathering together to share a delicious meal and conversation. It doesn’t get much better than that!
Today, I wanted to share one of my favorite pie recipes with you. I wish I had shared this with you sooner, but I actually didn’t think about it until I was making my Thanksgiving shopping list. Please forgive me for the last minute recipe! This pie is a true classic. I started making it years ago after I came across it in a collection of Southern Living’s best dessert recipes. It has really lived up to that title.
You might already be familiar with this recipe. If not, you’ll want to move it to the top of your baking list this holiday season! This pie has such a great flavor depth and the aroma from the bourbon makes it just perfect for the fall and holiday season. It has a nice crisp texture with smooth chocolate and chunks of pecans, yum!
The piecrust can be store bought or homemade. I have made it both ways and its great either way. If you’re short on time, go for the store bought piecrust. You can use a ceramic or glass pie pan. I prefer a more shallow, glass pan for this pie. It bakes just perfectly and at 55 minutes every time!
Make sure to use good quality chocolate. In this particular recipe I have found it makes quite a bit of difference. I personally use Ghirardelli chocolate chips.
For the bourbon, we like to use Four Roses. It’s an affordable bourbon that works great for cooking and baking. We don’t waste the good stuff in pie, ha!
Chocolate Bourbon Pecan Pie
- 1/2 pkg. 14 oz. refrigerated pie crust. You can also use any preferred homemade pie crust recipe for a 9" pie pan. I love this pie crust recipe - https://sincerelymariedesigns.com/the-best-apple-streusel-pie/
- 1 1/2 cups chopped & toasted pecans
- 1 cup semi-sweet chocolate chips
- 1 cup dark corn syrup Honey can be used instead.
- 1/2 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 1/4 cup bourbon I use Four Roses. It's an affordable option, great for baking.
- 4 Lg. eggs
- 1/4 cup butter, melted
- 2 tsp. white cornmeal
- 2 tsp. vanilla extract
- 1/2 tsp. salt
Preheat oven to 325 degrees. Fit piecrust into 9" pie plate.
Sprinkle toasted and cooled pecans and chocolate chips evenly over the piecrust.
Stir together the corn syrup or honey, granulated sugar, brown sugar, and bourbon in a large sauce pan over medium heat. Bring to a boil and stir consistently for 3 minutes. Remove from heat and set aside.
Whisk together the eggs and next four ingredients. Gradually whisk 1/4th of the hot syrup mixture into the egg mixture. (This will prevent the eggs from scrambling from the heat of the syrup.) Continually whisking and slowly pouring in syrup mixture until all combined.
Pour syrup and egg mixture over pecans and chocolate and place pie in the oven. Bake for 55 minutes uncovered or until set. Once baked, cool on a cooling rack. Serve with a scoop of ice cream and enjoy!
This pie is hard to resist, but if you can let it almost cool completely, it sets perfectly. For this post, I was running a bit short on time, so I cut into the pie a little sooner than I prefer, but warm pie is hard to resist. In our home we like to add a scoop of vanilla bean ice cream. I think cinnamon ice cream would also be an amazing pairing.
To store, I like to cover the pie with foil and keep in the fridge. There is quite a bit of sugar, so it should be safe to store covered on the counter. Personally, I like cold pie almost as much as warm pie. Crazy, I know!
No matter how you celebrate this week, whether you share a meal with your spouse or your family of twenty, I wish you all a Happy Thanksgiving! Let it be a reminder to us of God’s love for each and everyone of us . It may be cliché, but we are truly blessed, friends and that is worth celebrating!