Bourbon-Chocolate Pecan Pie

Recipe from

Southern Living


1/2 (15-ounce) package refrigerated piecrusts
4 large eggs
1 cup light corn syrup
6 tablespoons butter or margarine, melted
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons bourbon
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1 cup (6 ounces) semisweet chocolate morsels


Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.

Whisk together eggs, light corn syrup, and next 6 ingredients until mixture is smooth; stir in chopped pecans and morsels. Pour into piecrust.

Bake on lowest oven rack at 350° for 1 hour or until set.

November 1998
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