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.
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.
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.
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