Poor Joe has been practically begging me to make a pecan pie ever since this summer, but it just didn't feel quite right in the summer heat to be eating pecan pie. And, to be fair, I'm not that big of a fan of regular pecan pie. Because I know how many calories are in it, I've found that it isn't really worth it on most occasions.
But this, this is different. I knew Joe would go for the bourbon flavor, and I liked the addition of the chocolate. I altered the amounts and the method based on the comments and reviews of the recipe, and those changes are reflected below. Joe said he would've liked a stronger bourbon flavor, but since I didn't know how our other guests would feel about it, I reduced it.
This pie will knock your socks off. You will find yourself returning again and again to the pie plate wondering who ate all of the pie until you realize that it was you. The chocolate is marvelously gooey, and the pie has that great caramelized crunchy top. If you make this pie, everyone will love you!
Chocolate Bourbon Pecan Pie
- 1 (9 inch) deep-dish pie shell
- 3/4 cup white sugar
- 1 cup light corn syrup
- 1/2 cup butter
- 4 eggs, beaten
- 2 tbsp bourbon (If you prefer a stronger bourbon flavor, the original recipe calls for 1/4 cup)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 ounces semisweet chocolate chips (I didn't measure, just covered the bottom.)
- 1 cup chopped pecans
- Preheat oven to 325 degrees F (165 degrees F).
- In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
- In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in pecans. Create a layer of chocolate chips on the bottom of the pie shell and pour mixture over the chocolate chips, into pie shell.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.