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Kentucky Chocolate Pecan Pie

 Kentucky Chocolate Pecan Pie
This is our Test Kitchen's version of the regional classic. The chocolate pecan pie is infused with Kentucky bourbon.—Taste of Home Test Kitchen
6-8 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 3 eggs
  • 2 egg yolks
  • 3/4 cup packed brown sugar
  • 2/3 cup light corn syrup
  • 1/3 cup butter, melted
  • 2 tablespoons Kentucky bourbon, optional
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Dash salt
  • 1 cup coarsely chopped pecans or chopped walnuts
  • 1 unbaked pastry shell (9 inches)
  • 1 egg white, lightly beaten
  • 3/4 cup semisweet chocolate chips
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar


  • In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup,
  • butter, bourbon if desired, vanilla and salt. Stir in nuts.
  • Brush pastry shell with egg white. Sprinkle with chocolate chips.
  • Pour filling over chips. Bake at 350° for 40-45 minutes or until
  • set. Cool on a wire rack.
  • In a small bowl, beat cream until it begins to thicken. Add
  • confectioners' sugar; beat until stiff peaks form. Dollop on pie
  • just before serving. Refrigerate leftovers. Yield: 6-8 servings.

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Kentucky Chocolate Pecan Pie (continued)

Nutritional Facts: 1 piece equals 684 calories, 44 g fat (19 g saturated fat), 199 mg cholesterol, 282 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.