- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 2 to 3 tablespoons cold water
- 3 eggs
- 1 cup packed dark brown sugar
- 1/2 cup light corn syrup
- 1/2 cup dark corn syrup
- 1/4 cup bourbon
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1-1/2 cups pecan halves, divided
- 3/4 cup 60% cacao bittersweet chocolate baking chips, divided
- In a small bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Add water; toss with a fork until mixture forms a ball. Flatten into a disk. Wrap dough in plastic wrap and refrigerate for 30 minutes or until easy to handle.
- On a floured surface, roll out dough to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate and flute edges.
- In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake at 325° for 50-60 minutes or until crust is golden brown and filling is puffed. Cool completely on a wire rack. Yield: 8 servings.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Bourbon Chocolate Pecan Pie
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"Everyone raved about this pie! It was amazing."
"This pie is excellent however it needs to be refrigerated prior to serving to"tighten up" the filling."
"Are the bittersweet chocolate pieces like semi-sweet morsels or just come in a package of chocolate chunks?"
"I used 9" frozen pie crusts. It was a shallow pie rather than deep dish. Because of that filled 2 pie crusts. Came out great they are not as thick as the recipe. But thinner is less calories in each piece with the same great taste. This allowed me to bring one to a party and keep one at home."
"This recipe just oozes the wonderful atmosphere of the southern USA. The pan was licked clean, literally. This is a definite keeper. As for the bourbon, I really wish I could have tasted it more, but also glad we couldn't because of my Mormon in laws. Here is the break down of amount of alcohol left during cooking from the US department of Agriculture... http://homecooking.about.com/library/archive/blalcohol12.htm"