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

Hands-on time 15 mins
Total time 2 hrs, 10 mins
Yield

Makes 6-8 servings

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;