Tipsy Chocolate Pecan Pie

  • MPhall Posted: 08/05/10
    Worthy of a Special Occasion

    In the part of the country where I grew up, this is called Derby Pie--and I've been making it with identical recipe for about 30 years--It is exceptionally tasty with a dollop of 'spiked' whipped cream! Easy to make.

  • Lou Bear Posted: 12/08/09
    Worthy of a Special Occasion

    This was a great change from the traditional pecan pie. This amount of chocolate is fine but an extra handful of pecans never hurts. The optional whiskey is a must. I used Famous Grouse, since it has a slight toffee flavor, but would add an extra Tbsp of it. This is a must try.

  • Meucci Posted: 11/15/09
    Worthy of a Special Occasion

    I like this pie as an ice cream topper more than a pie. It is just so rich. If I were to make it again, I would use a deep dish pie shell because not everything would fit into a regular shell. Also, I would reduce the amount of chocolate chips to a 1/2 cup or even a 1/4 cup. I did not use the optional whisky, and I think it needed it. It could also use an additional 1/4 cup or so of pecans.

  • inthekitchen2 Posted: 08/06/10
    Worthy of a Special Occasion

    OMG! Definitely an 'indulgence'. Delicious, but did you see the calories, etc.?! I'm just saying...

  • blouloy Posted: 11/25/10
    Worthy of a Special Occasion

    I made this pie for Thanksgiving. The taste was good; however, I baked it according to the recipe directions and it was entirely too done (burned on edges). The flavor was good, but next time I'll not cook it as long as the recipe directs.

  • iluvtexas1961 Posted: 12/24/10
    Worthy of a Special Occasion

    I made this without the alcohol, and it was very good. It made more than the 9" pie shell would hold so I made another batch; poured the first batch in with the second batch and mixed them both together and made three "da" bomb pies. In fact, I'm making it again! Very easy and quick!

  • lcremin86 Posted: 11/28/11
    Worthy of a Special Occasion

    Very decadent. You cannot taste the whiskey which i was both relieved and disappointed by at the same time. I didn't let it cool properly and it was very runny but that's no one's fault except mine. Even as a gooey mess it was excellent.

  • MarianCrawford Posted: 11/11/11
    Worthy of a Special Occasion

    A fantastically sinful desert........................

  • Saisicles Posted: 12/22/12
    Worthy of a Special Occasion

    I've been trying to find/adjust other recipes to get something close to my grandmother's old recipe and this one was the easiest. I omit the chocolate and sometimes the whiskey and it's PERFECT. I would like to add some helpful tips for others attempting this pie (with or without the chocolate): When placing the pie in the oven, put a sheet of tin foil on top LIGHTLY folding the edges down. Do not crimp the tin foil, it may end up sticking to the pie if it is too close. At about the 35 minute mark (about 15 minutes after you turn the temp down) pull the old tin foil off and replace with a new piece that only covers the crust and about an inch inwards( basically looks like an "O"). This will help keep your crust from burning. Also remember that altitudes can change your cook time, so when you change tin foils keep checking it every 5 minutes.

  • JulieUpton Posted: 02/23/13
    Worthy of a Special Occasion

    Easy and delicious!

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