I'm giving this pie 5 stars for what it is: a delicious, richly chocolate pie with pecans. Everyone who tried it loved it. Don't make this pie expecting a taste resembling the buttery, caramely flavor of traditional pecan pie. I used mini semisweet chips and found they evenly melted into a thick layer on the bottom for an intense chocolate flavor. The bag of pecans I purchased came with 1.5 cups of pecans and I feel I could have used them all. I used very good bourbon from a specialty, small-batch brewery (what we had) and I couldn't taste it - I think it all burned off during cooking. The pie was still warm an hour after it came out of the oven when it was time to serve it and I thought it was great warm. Overall: a rich, not-too-sweet pie for people who love chocolate and pecans. Note that this recipe is the exact same as the November 1998 "Bourbon Chocolate Pecan Pie" also found on MyRecipes.
Yield: Makes 8 servings
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Bake: 55 Minutes
Cool: 1 Hour
- 1/2 (15-oz.) package refrigerated piecrusts
- 4 large eggs
- 1 cup light corn syrup
- 6 tablespoons butter, 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 semisweet chocolate morsels
- 1. Fit piecrust into a 9-inch pie plate according to package directions. Fold edges under, and crimp.
- 2. Whisk together eggs and next 7 ingredients until thoroughly blended. Stir in pecans and morsels. Pour mixture into piecrust; place pie on a baking sheet.
- 3. Bake at 350° on lowest oven rack 55 minutes or until set. Cool on a wire rack 1 hour or until completely cool.
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