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I stumbled on this Chocolate-Bourbon Pecan Pie ages back, and now it’s what everyone asks for at holidays. Toasting those pecans, tossing in gooey chocolate, and adding that gentle bourbon kick—every bite’s got this special wow factor. Folks always say they didn’t know regular pecan pie could taste like this!
Luscious and Dreamy
What really makes this pie awesome is how the flavors just work together. Deep, rich chocolate and the gentle heat of bourbon turn every mouthful into something special. Not a bourbon fan? Don’t sweat it. After baking, all you get are those sweet caramel notes with zero boozy punch.
Every Ingredient You’ll Need
- 1/4 teaspoon salt: A pinch of sea salt keeps everything from being too sweet.
- 2 teaspoons vanilla extract: Grab the real stuff for best results.
- 2 tablespoons white cornmeal: Fine cornmeal helps make the filling set just right.
- 1/4 cup butter: Melt it, let it cool just a bit before adding in.
- 4 large eggs: Best if you let them sit out to lose the chill.
- 1/4 cup bourbon: Pick a good tasting bourbon—it’ll shine through.
- 1/2 cup brown sugar: Dark brown sugar brings deeper, richer flavor.
- 1/2 cup granulated sugar: Regular white sugar for classic sweetness.
- 1 cup light corn syrup: This is where the pie gets its sticky goodness.
- 6 ounces semisweet chocolate: Aim for bar chocolate, chopped up, melts smoother than chips.
- 2 cups pecan halves: Roast at 350°F around 8-10 minutes until they smell nutty.
- 1 refrigerated pie crust: Use it at room temp for easy shaping. Homemade is totally fine too.
Step-By-Step How-To
- Bake It Up
- Pour your mixed filling right on top of the nuts and chocolate. Bake at 325°F for 55 to 60 minutes—look for a little wobble in the center. Cool for at least 4 hours before digging in.
- Mix Everything Together
- Grab a big bowl. Whisk up the eggs, butter, cornmeal, vanilla, and salt. Slowly add the warm syrup from the stove, whisking constantly—go slow so you don’t end up with scrambled eggs.
- Make Your Syrup
- Pop the corn syrup, both sugars, and bourbon in a saucepan. Stir and bring it to a boil over medium heat. Let it bubble 3 minutes, then pull off the heat.
- Prep The Crust and Fill
- Fit your crust into a 9-inch pie plate, crimp the edges however you like. Layer those toasted pecans and chocolate chunks on the bottom so they’re ready for all that goo.
Easy Tricks For The Best Pie
- Take the pie out when the center’s still a tiny bit wobbly—it firms up as it cools.
- Let it cool all the way to get tidy slices and a good texture.
- Toast those pecans just until you can smell them—they’ll taste way better, but don’t let them get dark.
- Add the hot syrup super slowly to your egg mix, always whisking to keep things smooth.
- A generous scoop of vanilla ice cream or whipped cream on top takes it over the top.
Make-Ahead Tips & Storage
Pie can hang out in the fridge for up to two days before you need it, just keep it covered. Longer than that? Wrap it up well and freeze for as long as three months. Leftovers keep fine in the fridge up to five days. Hit room temp before serving so the flavors pop and the texture’s just right.
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Frequently Asked Questions
- → How does cornmeal affect the texture?
The cornmeal adds richness to the custard and makes sure it firms up just right. It also deepens the flavor in a subtle way.
- → Do I have to use bourbon?
You can switch it out for water if you'd like, but bourbon adds a layered taste that pairs well with the chocolate and pecans.
- → How do I stop the eggs from scrambling?
Slowly whisking the hot syrup with the eggs, also known as tempering, keeps the mixture smooth and lump-free for a silky filling.
- → Why does it need to cool so long?
Letting it cool completely ensures the filling sets properly for clean slicing. It also makes the texture even better.
- → What's the benefit of toasting the pecans?
Toasting really brings out the nuts’ natural flavors and keeps them crunchy in the sweet mix. It’s a small step that makes a big difference.