Buttery bourbon and chocolate take this pecan pie to the next level.
Course Dessert
Cuisine American
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 12
Ingredients
Pie Filling
1Pie Crustdeep dish
3/4cupRaw Cane Sugar
1cupLight Corn Syrup
1stickButter1/2 cup
4Eggs
1/4cupBourbon
1tspVanilla Extract
1/4tspSea Salt
1cupSemi-Sweet Chocolate Chips6oz
1cupSalted Pecanschopped
Whipped Topping
1cupHeavy Cream
2tbspBourbon Barrel Aged Maple Syrup
Instructions
Prep
Preheat oven to 325F.
Place pie crust in pie dish or if using frozen crust, place on baking sheet. Set aside.
Place sugar, corn syrup, and butter in saucepan over medium heat. Stir constantly until sugar completely dissolves. Remove from heat and let cool slightly.
In a mixing bowl, combine eggs, bourbon, salt, and vanilla. Beat well. Once sugar mixture has cooled, whisk into eggs.
Stir in pecans and chocolate chips.
Pour mixture into prepped pie crust.
Cooking
Place pie in oven and bake for 55 to 60 minutes. Pie should be golden and set on top.
While pie is baking, whisk cold heavy cream and bourbon maple syrup together until firm peaks form. Store in fridge until ready to serve pie.
Pro Tips
Start with quality chocolate, pecans, and butter; it really does make a difference.
For a non-alcoholic version, omit bourbon. During the last 15 minutes of cooking, glaze top of pie 2-4 tbsp Bourbon Barrel Aged Maple Syrup.
Swap heavy cream for unsweetened coconut cream & use topping for vegan or paleo desserts.