Options

Format:
Include:
PRINT
See more

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.

Southern Living MAY 2005

  • Yield: Makes 8 servings
  • Cook time:5 Minutes
  • Prep time:10 Minutes
  • 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

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; set aside.

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.

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.

Bake at 325° for 55 minutes or until set; cool on wire rack.

advertisement

Go to full version of

Chocolate-Bourbon Pecan Pie recipe

advertisement