Bourbon Chocolate Pecan Pie

Name: Bourbon Chocolate Pecan Pie
Yield: 9 inch pie
Cuisine: American
Ingredients: 1 (9 inch) OR two (6 inch) OR four (4 inch) shallow pie crusts (store bought or homemade). Double the recipe if you're making 9 inch deep dish pie; 3/8 cup (127 ml) light corn syrup; 3/8 cup (90 g) light brown sugar; 1 egg, room temperature; 1 tablespoon (15 ml) butter, melted; 1/4 teaspoon salt; 1/2 tablespoon vanilla extract; 1 tablespoon bourbon; 2/3 cup (85 g) roughly chopped pecans, roasted & salted preferred; 2 oz (40 g) bittersweet chocolate, roughly chopped

Linh @barofsweets

An update to the most beloved Thanksgiving treat: Pecan pie now with Bourbon and Chocolate!

Linh @barofsweets

An update to the most beloved Thanksgiving treat: Pecan pie now with Bourbon and Chocolate!

Saved

Ingredients

9 inch pie

1 (9 inch)OR two (6 inch) OR four (4 inch) shallow pie crusts (store bought or homemade). Double the recipe if you're making 9 inch deep dish pie
3/8 cup (127 ml)light corn syrup
3/8 cup (90 g)light brown sugar
1egg, room temperature
1 tablespoon (15 ml)butter, melted
1/4 teaspoonsalt
1/2 tablespoonvanilla extract
1 tablespoonbourbon
2/3 cup (85 g)roughly chopped pecans, roasted & salted preferred
2 oz (40 g)bittersweet chocolate, roughly chopped

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Steps

1

Preheat the oven to 350°F (177°C). In a large bowl, whisk together corn syrup, brown sugar, egg, melted butter, salt, vanilla extract, and bourbon until well mixed. Add the chopped chocolate and pecans and stir to combine.
2

Pour pecan filling to three quarter of the unbaked pie crust, using a spatula to smooth the pecans and chocolate into an even layer (photo of a 4 inch pie)
3

Bake for 25 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 15 minutes with the foil.
4

Remove from oven and allow to cool for at least 2 hours in the fridge before serving!