The new appreciation for whiskey goes beyond drinking and finds its way into sauces, braises, and especially desserts. Now bourbon and pecan pie fit togther like peanut butter and jelly or Tom Petty and the Heartbreakers.
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
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.
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.
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.
Bake at 325° for 55 minutes or until set; cool pie completely on a wire rack (about one hour).
I make this every year and it's ALWAYS a hit! Sometimes I use Jim and sometimes I use Jack, but it's really good either way. DON'T skip the booze; you really need it for the added flavor, and the alcohol cooks off anyway, so don't worry if you don't/can't drink. Just go grab one of those little travel bottles of Jack or Jim and you're good to go. For those wondering, "Why the corn meal?" The corn meal just helps to stabilize and firm the syrup mixture a little bit--which, if you've ever tried to cut yourself a piece of pecan pie and had it completely fall apart on you, you know what I mean. And it can be yellow cornmeal, it doesn't "have" to be white.
This recipe is easy, fool proof and DELICIOUS! My pie always gets rave reviews and I'm always asked for the recipe. I've used flour when I don't have cornmeal, light corn syrup instead of dark and I always do 2 cups of pecans because I prefer more nuts than plain filling. Any form of chocolate will do... I've used mini chips, chunks and even grated chocolate. The pie isn't sicky sweet and the bourbon adds a sophisticated taste. This recipe is a keeper!
I give this pie 4 stars because, for me, the chocolate was too overpowering and made the pie too rich. The filling for this pie is UNBELIEVABLE and the chocolate makes it impossible to taste. HOWEVER, I made this pie for Thanksgiving and it was the absolute hit of the meal. Everyone raved about it. So, next time I plan to make 2 pies: one with chocolate and one without. :-) A few notes: we couldn't find dark corn syrup so we used ¾c light corn syrup with ¼c molasses and it worked out beautifully. Yellow cornmeal is a completely suitable substitute for white. Used whiskey instead of bourbon and it was delicious. Also, I really don't recommend using the store bought pie crusts because they are too small. Next time I'll be making my own and using a deep dish pie pan. This pie is likely to become a staple for me for Thanksgiving.
Made this for Derby weekend 2015 and it's delicious! It calls for 2 tsp. cornmeal, and I put it in, but am curious why that's in the ingredient list. Seemed odd putting it in pie - made me think of Indian Pudding - but it tastes great! Hubby enjoyed it, too. We're both BIG fans of all things bourbon - even took the Bourbon Trail Tour last year. Highly recommended!
Made this as written, except used semi-sweet chunks instead of chips and made my own pie crust. Came out perfectly and so moist and delicious. Truly a wonderful pie. The contrast between the buttery pecan filling and the chocolate is really fantastic, and you can even taste the bourbon. If you make your own crust, chill it in the fridge for 30 minutes before you fill the pie. And if you make the pie ahead, just rewarm it in a 250F oven for 15 minutes before serving.