If course it will make all the difference with bourbon. It would be like using water instead of milk on your cereal.Read More
I have made this pie several times and have served it for many different gatherings. I always get rave reviews. I use dark chocolate chips and it makes it that much richer
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.Read More
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!Read More
Has anyone made this as small tartlets? How did it work? Thanks for any suggestions?Read More
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.
this for Thanksgiving & was a bit skeptical, but oh my gosh! This
recipe is delicious! Will definitely be making this at future family
Reminds me of Lexington, this is what we call Track side Pie, just decadent! Turned out beautifully!
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.
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!
Delicious!!! I have made this with dark corn syrup and I've made it light. Preferred the light. Quite a hit with the family.Read More
This was very easy to make and tasted great! I don't know why you would make a recipe titled "chocolate-bourbon pecan pie" without the bourbon. The flavors blended very well together and was a hit with the family for Thanksgiving!Read More
this wasnt good at all, thumbs down i didnt use bourbon though i used water so maybe it would be better with the bourbon.Read More
I agree with dawn1938.......if you haven't had Bourbon Pecan Pie.........try that first. Chocolate gets in the way and takes the pure pecan flavor away.........overkill for sure with chocolate in it!Read More
I had this pie a couple of years ago when someone else had made it. I decided I would give it a shot since I loved it sooo much. Made two for Thanksgiving. Turned out spectacular. Very heavy and firm and ohhhhhhh.....sooo delicious! I had to stop myself from eating three slices!Read More
SO easy, and ingredients are easy to come by and can keep them on hand for a quick and easy dessert. Moderate whiskey undertones, so be prepared!Read More
I've made this several times, for family and for holidays and it is always a hit. My boyfriend brags about it to everyone and best of all, it is very easy.Read More
LOVE this one! I have made it 3 yrs in a row for Thanksgiving..always the first pie to go. One year I made it with a cream cheese crust..sooo good:)Read More
I have made pecan pie for many years & those made with chocolate are OK, but the best pecan pie simply has a bit of Bourbon & the pie must never be too soft. Chocolate only gets in the way of that wonderful pecan pie tasteRead More
I have made this numerous times for friends/family/coworkers. Every time I get threats for not giving up the recipe. It is SPECTACULAR. I have tried with Jack, Knob Creek, Woodford Reserve, Makers Mark and a number of different whiskeys/bourbons. Makers Mark is by far the best - the right sweetness with a little punch. Have been told this is the best pecan pie ever from people who don't even eat pecan pies......Read More
This is one of my favorite pies in the world. I have made it for special occasions for several years. Stays well for the holiday week!! A must for pecan lovers!Read More