Photo: Hector Sanchez; Styling: Karin Olsen
Hands-on Time
15 Mins
Total Time
2 Hours 10 Mins
Yield
Makes 6-8 servings

The new appreciation for whiskey goes beyond drinking and finds its way into sauces, braises, and especially desserts. Now bourbon and pecan pie fit togther like peanut butter and jelly or Tom Petty and the Heartbreakers. 

How to Make It

Step 1

Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

Step 2

Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Step 3

Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

Step 4

Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour). 

Also appeared in: Southern Living, May, 2005

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