Chocolate Bourbon Pecan Pie


My favorite Thanksgiving pie. That is all.


Adapted from The Pioneer Woman

1 whole Unbaked Pie Crust 

1 cup White Sugar

3 Tablespoons Brown Sugar

1/2 teaspoon Salt

1 cup Corn Syrup

3/4 teaspoons Vanilla

1/3 cup Melted Butter (salted)

3 whole Eggs, Beaten

1-4 Tablespoons Bourbon (optional)

1 .5 cup (heaping) Chopped Pecans (recipes usually call for 1 cup, but I never feel that it is enough)

1 cup mini chocolate chips (optional for the pecan pie purists. I know you’re out there and you are judging me)


First, whip up your pie crust.


Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, bourbon and vanilla together in a bowl.

Spread the chocolate chips in the bottom of the unbaked pie shell. Layer the chopped pecans over it.


Pour syrup mixture over the top. Wait until pecans float to the top.


Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.


NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!

Allow to cool for several hours or overnight. Serve in thin slivers, possibly with vanilla ice cream (Blue Bell is preferable for those who are lucky enough to currently live in states that supply it) or whiskey whipped cream



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