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As a child at the Thanksgiving table, I would practically scoff when asked whether I wanted a piece of pumpkin or pecan pie. Obviously pumpkin! Oh, and extra whipped cream, please, so that I could spread it on the top and sides of the entire piece. Sounds ingenious, right?
I used to think all the adults were so odd for choosing something other than pumpkin. And honestly, I don’t even remember when I had my first taste of pecan pie. I’m not going to claim it was an epiphany or a life-changing moment… that’s reserved for coffee. Instead, I’d say it was a moment I realized adults were smart for allowing kids to think pumpkin was the best. Ha!
At its core, pecan pie is made with ingredients that almost every pantry has. And pretty much every good Midwesterner always has a bottle of corn syrup. I feel like I now always need a bit of a disclaimer that corn syrup is not high fructose corn syrup. But, yes, I get the hesitation for its use. It’s a processed item, but not used too often. So why even use it? Well, corn syrup helps provide that iconic gooey, custard-like interior of the pie.
Just like pumpkin, pecan pie needs to jiggle slightly when removed from the oven. A slight jiggle in the center actually helps gives that perfect texture when the pie has cooled fully. The gooey interior is prone to lending way to a soggy bottom crust. For years, I had issues with the crust becoming almost wet, soaking in the gooey filling. But once I started par-baking the crust until golden brown, then filling the pie, it came out became every time.
Add in some chocolate
Pecan pie may be one of the most decadent pies, some say even say it’s cloyingly sweet. While chocolate may not seem like a needed addition… and it totally isn’t… it does add a nice offset to the sweet interior. A high-quality dark chocolate balances out the custard center and gives just the right elevation needed.
Deepen the flavor with bourbon
If you want to take it one step further, a little bourbon really finishes the chocolate. Now if you’re worried, rest assured that just the flavor from the bourbon comes through without a strong alcoholic taste. It really works to enhance the filling and chocolate.
Pecan pie is a once-in-a-while treat, but this pecan pie makes the wait always worth it!
Watch how to make this chocolate bourbon pecan pie:
Chocolate Bourbon Pecan Pie
- 1 9-inch pie crust
- ½ cup granulated white sugar
- 2 tbsp butter melted
- 2 large eggs
- 1 cup white corn syrup
- 1 tsp kosher salt
- 2 tbsp bourbon
- 1 tsp vanilla extract
- 1 ½ cups pecans (½ cup chopped)
- 8 oz dark chocolate (70% preferable)
- To par-bake the prepared crust, preheat the oven to 375°F. Line the chilled pie shell with parchment and fill with pie weights or dry beans. Bake until the crust is golden, 12-15 minutes. Remove parchment and weights and continue baking until the bottom of the crust is golden and dry to the touch, 10-12 minutes. Remove from the oven and set aside.
- In a bowl, combine the sugar, melted butter, eggs, corn syrup, salt, bourbon, and vanilla. Whisk to combine.
- Add in whole pecans and chopped pecans, and stir to combine.
- Place the chocolate in the bottom of the par-baked pie shell. If using a bar of chocolate, roughly chop before placing it in the bottom of the shell. Pour prepared filling over the chocolate and bake in the 375°F oven until the center jiggles slightly, 45-55 minutes. Remove from oven and cool 6-8 hours before cutting and serving.
Where did you get the pie drip pan with the silicone? I found it without but I think pulling it in and out of the oven with it slipping it everywhere is wonderful.
I found a similar one with the silicone ring on Amazon.
Search The Chicago Metallic Store.
It’s called the Chicago Metallic Professional Pie Drip Catcher.
It sold out of the UK.
I just asked for one for Christmas from the hubs!
Your par bake states to bake with weights in parchment paper. And then bake a little longer. You still bake again with the pecan pie filling 45-55 min? I just want to verify before I bake my crust. I always wondered why it was so soggy. Thanks for sharing!
This pie you made looks so delicious ! Going to make it !
Love your videos live
Looks so good i will try it.
Please let me know how to make your pie crust! Thanks so much🥰
What brand of chocolate chips did you use in the pie? They didn’t look like normal chocolate chips. Thanks!
I’ve got your pie in my oven! We’re doing a retake on Thanksgiving Dinner today my only complaint is we don’t drink so now I have to keep hidden this bottle of bourbon as I got teenagers in the house lol and I can’t see me pouring it down the drain either I may want more pies! 💖💕💖
Did this pie yesterday and unfortunately did not come out like yours. Was very hard to cut so I think I over cooked, or put too many pecans in it or too much sugar. I followed the instructions precisely. I also added 9 ounces of chocolate instead of 8. However it did taste good.
You are a fantastic cook. I have made your moms meatloaf and it was a hit. Much love to kip also. Keep on shining
Love everything you make or do! So refreshing to have some one as downtown earth, friendly, organized and full of know,edge to follow and learn things! Thank you for all you do for all of Us! ❤️
Would like recipe for dinner rolls
Made this pie today to take to
My daughters home for Thanksgiving. I also have an Ambrosia fruit salad.
I am headed to bed early.
OMG I headed to bed early too after that pie put me over the top. So good
I’m making it again today for tomorrow (I used frozen deep dish and chips didn’t melt, will be chopping them today
Deliciousness!!!!! My 3 favorite things!! Pecan pie, chocolate and bourbon.
Must be a Midwest thing, but it is so good together!
Thank you for doing what you do. I have learned so much from your videos and appreciate your humbleness.
Question, you use a pie catcher pan with a whole in the center with a red ring around it. May I ask where you purchased it from, would like to order one.
what do you call the special pan you placed the pie on with the hole in the middle
I would like to know more about the dish you put under your pie to bake, that is pure genius! Thank you.
My 60% choc chips did not melt. I used a frozen deep dish pie crust. I will make another tomorrow for family Christmas party, I know 2 days after Thanksgiving. I think I will chop up the chips before pouring in the filling. It was the over all winner at the dessert table. (I cut them in slivers so everyone could try it. (20 slivers) thx