Chocolate Bourbon Pecan Pie

Here’s the pie I made for Av’s family Thanksgiving – it’s a pecan pie with bourbon and chocolate. Here’s the recipe and pictures:

Chocolate Bourbon Pecan Pie

3 large eggs, lightly beaten
1 c. sugar
2 tbsp. butter, melted and cooled (so it’s not super-hot when you add it to the bowl)
1 c. corn syrup (Karo)
1 tsp. vanilla
1/4 c. bourbon – I used Maker’s Mark
semi-sweet chocolate chips (enough to cover the bottom of the pie crust)
pecans (enough to cover the bottom of the pie crust)
pie crust


Put chocolate chips in to cover the bottom of the pie crust (that’s a pre-made piecrust here — when I make so many at Thanksgiving, I go this route):
Chocolate Bourbon Pecan Pie

…then, cover that with pecans. This all floats to the top when the pie cooks, so don’t worry about adding the pecans to the liquid mixture:
Chocolate Bourbon Pecan Pie

Stir together in a bowl the sugar, eggs, butter, corn syrup, vanilla, and bourbon:
Chocolate Bourbon Pecan Pie

…pour that into the pie crust (the pecan pieces float right up to the top):
Chocolate Bourbon Pecan Pie

Bake at 375* for 40-60 minutes until it doesn’t jiggle in the middle (but be careful not to overcook). This one came out perfectly…can’t wait to have it for Thanksgiving supper!
Chocolate Bourbon Pecan Pie

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