ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Bourbon Pecan Pie

Photo: Hector Sanchez; Styling: Karin Olsen

Hands-on time 15 mins
Total time 2 hrs, 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. 

Ingredients

  • 1/2 (14.1-ounce) package refrigerated piecrusts
  • 1 1/2 cups chopped toasted pecans
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup bourbon or water
  • 4 large eggs
  • 1/4 cup butter, melted
  • 2 teaspoons plain white cornmeal
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon table salt

How to Make It

  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.

  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.

  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.

  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;