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This Pie Is Super Unique
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 give 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 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!
More Pie Recipes
- Classic pumpkin pie
- Blackberry icebox pie
- Peach blackberry pie
- Simple pecan pie
- No-bake pumpkin pie
- Blueberry pie with streusel topping
- No-bake pumpkin pie cheesecake
- Sour cream raisin pie
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Chocolate Bourbon Pecan Pie
Ingredients
- 1 9-inch pie crust
- ½ cup granulated sugar
- 2 tbsp unsalted butter melted
- 2 large eggs
- 1 cup light 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)
Instructions
- 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.1 9-inch pie crust
- In a bowl, combine the sugar, melted butter, eggs, corn syrup, salt, bourbon, and vanilla extract. Whisk to combine.½ cup granulated sugar, 2 tbsp unsalted butter, 2 large eggs, 1 cup light corn syrup, 1 tsp kosher salt, 2 tbsp bourbon, 1 tsp vanilla extract
- Add in whole pecans and chopped pecans, and stir to combine.1 ½ cups pecans (½ cup chopped)
- 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.8 oz dark chocolate (70% preferable)
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
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.
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! 💖💕💖
What brand of chocolate chips did you use in the pie? They didn’t look like normal chocolate chips. Thanks!
Please let me know how to make your pie crust! Thanks so much🥰
Looks so good i will try it.
Love your videos live
This pie you made looks so delicious ! Going to make it !
Is this actually written for a regular 9 inch crust or pie crust or will it work for a deep dish as well?
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!
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!
Good Luck😀
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.