Chocolate-Bourbon Pecan Pie

A rich chocolate bourbon pecan pie is the perfect recipe to end a Derby Day celebration. Former staff member Cynthia Ann Briscoe, a Louisville native and ardent Derby fan, contributed this version.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Cook Time:
Prep Time:
Bake: 55 Minutes


Ingredients

  • 1/2 (15-ounce) package refrigerated piecrusts
  • 1 1/2 cups chopped pecans
  • 1 cup (6 ounces) semisweet chocolate morsels
  • 1 cup dark corn syrup
  • 1/2 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup bourbon or water
  • 4 large eggs
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons cornmeal
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt

Preparation

  1. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
  2. Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
  3. Combine 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.
  4. Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
  5. Bake at 325° for 55 minutes or until set; cool on wire rack.
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