Bourbon Chocolate Pecan Pie
This Bourbon Chocolate Pecan Pie recipe is a fun twist on a classic Fall dessert, and a MUST for any Thanksgiving table.
Servings: 1 pie
- 1 cups dark chocolate chips
- 1 cup pecan halves
- 3 large eggs
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 cup dark corn syrup
- 4 Tbsp butter melted and slightly cooled
- 3 Tbsp bourbon
- 1/2 tsp vanilla extract
- 1/2 tsp kosher salt
Add eggs to a mixing bowl and whisk until frothy.
Add granulated sugar, brown sugar, corn syrup, melted butter, bourbon, vanilla and salt and whisk to combine well.
Remove pie pan from the refrigerator and pour filling over the top of the pecans/chocolate chips.
Bake for 30 minutes. Cover loosely with foil, tenting it so the foil isn't laying on top of the pie filling.
Bake an additional 20-30 minutes or until pie is just slightly jiggly in the center, but the outside is set.
Add 1/3 cup dark chocolate chips to a microwave-safe bowl and microwave on 50% power for 30 seconds. Stir, and continue microwaving in 15 second intervals, stirring after each interval, until chocolate is smooth and mostly melted.
Stir until chocolate is completely melted, then drizzle over the top of cooled pie.
Calories: 3959kcal | Carbohydrates: 535g | Protein: 43g | Fat: 188g | Saturated Fat: 92g | Cholesterol: 682mg | Sodium: 2519mg | Potassium: 1975mg | Fiber: 16g | Sugar: 484g | Vitamin A: 2285IU | Vitamin C: 2mg | Calcium: 819mg | Iron: 9mg