Chocolate-Bourbon-Pecan Pie

  • Emerson Posted: 12/04/08
    Worthy of a Special Occasion

    I made this for Thanksgiving and it was fabulous. My 10 year old preferred it over what I thought was her favorite, pumpkin pie. I did reduce the bourbon to 2 tablespoons and added 1 tablespoon of water. I also might try mini chips the next time just to see if it gives a more balanced flavor...some bites were very chocolaty, but delicious just the same.

  • happymommy Posted: 12/19/08
    Worthy of a Special Occasion

    Amazing and so easy to make. I've made it twice and added 1/4 cup more of tollhouse semisweet chocolate chips both times. Besdies that, stayed true to this OUTSTANDING receipe. Used Jim Bean for the bourbon.

  • Amyag98 Posted: 11/24/11
    Worthy of a Special Occasion

    I use amaretto instead of bourbon, and it is ALWAYS delicious!

  • MrsH0507 Posted: 07/04/12
    Worthy of a Special Occasion

    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.


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