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I discovered this Chocolate-Bourbon Pecan Pie recipe years ago and it's become my signature holiday dessert. The combination of toasted pecans melty chocolate and that subtle bourbon warmth creates something truly magical. Every time I serve it guests can't believe how the traditional pecan pie they know transforms into this elevated decadent treat.
Rich and Indulgent
The magic of this pie lies in its perfect balance of flavors. Dark chocolate adds depth and richness while bourbon brings warmth and complexity to every bite. Even those who don't typically enjoy bourbon love this pie the alcohol cooks off leaving just its caramel notes behind.
Your Complete Ingredient List
- 1 refrigerated pie crust: Room temperature for easy handling homemade works beautifully too.
- 2 cups pecan halves: Toasted at 350°F for 8-10 minutes until fragrant.
- 6 ounces semisweet chocolate: Roughly chopped high-quality bars melt better than chips.
- 1 cup light corn syrup: Essential for that classic gooey texture.
- 1/2 cup granulated sugar: Regular white sugar provides sweetness.
- 1/2 cup brown sugar: Dark preferred for deeper flavor.
- 1/4 cup bourbon: Use a good quality bourbon you'd enjoy drinking.
- 4 large eggs: Room temperature for smooth mixing.
- 1/4 cup butter: Melted and slightly cooled.
- 2 tablespoons white cornmeal: Fine ground helps thicken filling.
- 2 teaspoons vanilla extract: Pure vanilla not imitation.
- 1/4 teaspoon salt: Fine sea salt balances sweetness.
Step-by-Step Instructions
- Start with Your Crust
- Gently press pie crust into 9-inch pie plate crimp edges decoratively. Arrange toasted pecans and chopped chocolate in single layer over bottom.
- Create the Syrup Base
- Combine corn syrup sugars and bourbon in medium saucepan. Bring to boil over medium heat stirring constantly. Cook exactly 3 minutes remove from heat.
- Mix Your Filling
- In large bowl whisk eggs butter cornmeal vanilla and salt. Very slowly stream in hot syrup mixture whisking constantly to prevent eggs from scrambling.
- Bake to Perfection
- Pour filling carefully over pecan-chocolate layer. Bake at 325°F for 55-60 minutes center should still have slight jiggle. Cool completely minimum 4 hours before slicing.
Tips for Perfect Results
- Toast pecans until fragrant but not dark this brings out their natural oils.
- Stream hot syrup into eggs very gradually while whisking prevents scrambling.
- Look for slight jiggle in center when removing from oven it will set as it cools.
- Allow full cooling time for clean slices and proper texture.
- Serve with fresh whipped cream or vanilla ice cream for extra indulgence.
Storage and Make-Ahead
Prepare pie up to two days ahead store covered in refrigerator. For longer storage wrap well and freeze up to three months. Leftover pie keeps refrigerated five days. Let come to room temperature before serving for best flavor and texture.
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Frequently Asked Questions
- → What does the cornmeal do in this recipe?
The cornmeal helps create the perfect texture in the filling and ensures it sets properly. It also adds a subtle depth to the custard.
- → Can I skip the bourbon?
Yes, the recipe offers water as an alternative. However, the bourbon adds complex flavor that complements both the chocolate and pecans.
- → Why whisk the hot syrup into eggs gradually?
This technique, called tempering, prevents the eggs from scrambling when combined with the hot syrup mixture, ensuring a smooth filling.
- → Why cool for a full hour?
The cooling time allows the filling to set completely and makes the pie easier to slice cleanly. The texture also improves as it cools.
- → Why toast the pecans?
Toasting enhances the nuts' natural flavor and ensures they stay crispy in the filling. It's a small step that makes a big difference.