Description
A rich and decadent Bourbon Chocolate Pecan Pie made with dark corn syrup, semisweet chocolate, and buttery pecans. Perfect for cozy evenings and festive gatherings.
Ingredients
Scale
- 1 cup pecan halves
- 1 cup dark corn syrup
- 4 tablespoons butter
- 1 cup sugar
- 1 cup semisweet chocolate chips
- 1/3 cup non-alcoholic substitute (like broth or juice)
- 3 eggs
- 1 teaspoon vanilla
- 1 10-inch pie crust
Instructions
- Preheat your oven to 350°F (180°C).
- Combine the butter, sugar, vanilla, and corn syrup in a two-quart saucepan over medium heat. Cook for about five minutes until the butter melts and the sugar blends beautifully with the syrup.
- Remove from heat and let the mixture stand for about ten minutes to cool slightly.
- Whisk the eggs in a bowl until frothy and well combined.
- Slowly whisk in the warm syrup mixture, chocolate chips, non-alcoholic substitute, and pecan halves until thoroughly mixed.
- Pour the mixture into your pie shell, spreading it evenly.
- Add a pie crust shield if you have one to protect the edges from over-browning.
- Bake in the preheated oven on the center shelf for one hour, or until the filling is set in the center.
- Let your pie cool completely before slicing.
Notes
Can be made a day in advance and stored in the refrigerator. Also freeze-able for up to six months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg