Chocolate Bourbon Pecan Pie


Here’s a recipe I tried recently … and liked it so much I made it again two weeks later! The bourbon adds a depth and wonderful nuance to this pie, and it’s fabulous served slightly warm (the chocolate is gooey then!) with chilled, unsweetened whipped cream. Oh … and … it’s EASY TO MAKE!

1 9 inch deep-dish pie shell
6 ounces bittersweet chocolate chips
1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, beaten
1/4 cup bourbon (preferably Jack Daniels!) 
1 teaspoon vanilla
A generous 1/4 teaspoon sea salt
1 cup chopped pecans

Heavy cream, whipped to soft peaks, for garnish

Preheat oven to 325 degrees.

Spread chocolate chips evenly over bottom of pie shell Set aside.

In a small saucepan combine sugar, corn syrup, and butter. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cool slightly.

In a large bowl, whisk together eggs, bourbon, vanilla, and salt until well combined. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in pecans. Pour mixture slowly over chocolate chips in pie shell.

Bake 50 to 55 minutes, or until set and golden.

Serve with unsweetened whipped cream.

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