This Bourbon Chocolate Pecan Pie is featured on Foodgawker!
Jack Daniel’s flavored chocolate pecan pie anyone? I just love chocolate pecan pie and adding a little bourbon to it takes it to a new dimension. The alcohol cooks out so, the pie is just left with the bourbon flavor. This recipe is perfect for Thanksgiving, Christmas and New Year’s celebrations because it is so easy to make and bring along to gatherings. I made mine ahead and froze it for Thanksgiving.
For those of you unfamiliar with Pecan pie, it is one of the easiest pies you can make for Thanksgiving or Christmas. It is a pie of pecan nuts mixed with a filling of eggs and sugar. Variations I’ve seen include white or brown sugar, sugar syrup (light or dark corn syrup or a combination of both), molasses, maple syrup, or honey.
I’ve made pecan pie with chocolate in the past because I am a chocolate lover and was quite pleased with the combination. I’ve researched a few pecan pie recipes and thought this was another variation I’d like to try. This recipe has a generous amount of bourbon but, you can certainly cut it down to a ¼ cup or a couple of tablespoons or omit it altogether and you will still have a great chocolate pecan pie!
Whipped cream goes really well with this pie as does a nice hot cup of coffee. If you’ve never tried pecan pie, try this recipe. You’ll be surprised as to how easy it is and with minimal clean up.
I suggest putting a baking sheet under the pie plate in case there are any drips. This is what it looks like before going into the oven.
I adapted my recipe from A Family Feast Chocolate Bourbon Pecan Pie recipe. I modified my recipe by using half of the butter, one less egg, omitted the salt and put in a little more chocolate and bourbon. I also bake mine at a higher temperature for a shorter time. The link to their recipe is at the bottom of this post if you’d like to see their recipe.
BOURBON Chocolate Pecan Pie
- 1 cup pecan halves
- 1 cup dark corn syrup
- 1 cup sugar
- 1 cup of semisweet chocolate chips
- 1/3 cup of Gentleman’s Jack Whiskey
- 3 eggs
- 4 tbs butter
- 1 tsp vanilla
- 1 pie crust for 10” pie
- Pre heat oven to 350F
- Line a 10” pie plate with pie crust.
- In a two qt. sauce pan on medium heat, cook butter, sugar, vanilla and corn syrup on medium heat until butter and sugar are melted and well mixed with the corn syrup (about 5 minutes.) Let stand off heat for about 10 minutes.
- Meanwhile, whisk eggs.
- When corn syrup mixture is still warm but not hot, add whisked eggs, chocolate chips, and pecans. Mix well and pour into pie shell.
- Bake at 350 for one hour.