Bourbon’s sweet, toasty flavor is the perfect partner for the dark chocolate in this rich pie filling. The pie dough may be made up to 1 month ahead; wrap it well in plastic wrap and foil and freeze it. Defrost in the refrigerator overnight before rolling it out. The pie can be made up to 1 day ahead (store covered with plastic at room temperature), but it’s best eaten warm.
Makes 10 servings
INGREDIENTS
- 1 (9-inch) piecrust, store-bought or your favorite crust recipe
- 2 tablespoons heavy cream (to glaze the crimped pie edges)
Filling:
- 3 large eggs, at room temperature
- ½ cup plus 1 tablespoon sugar
- 1 ¼ cups dark corn syrup
- ½ tablespoon pure vanilla extract
- 1 tablespoon bourbon
- 5 tablespoons unsalted butter, melted and kept warm
- 1 ½ cups chopped pecans
- ¾ cup semisweet chocolate chips
DIRECTIONS
- Preheat oven to 350F.
- Brush edges of pie shell with heavy cream.
- To prepare the filling, combine eggs, sugar, corn syrup, vanilla and bourbon in a large bowl. Beat with an electric mixer on medium speed. Be sure to scrape the sides and bottom of the bowl at least 2 times while mixing. Add warm melted butter and mix well.
- In a separate bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.
- Place on a baking sheet and bake 40 to 45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. The pie will continue to bake after it’s removed from the oven. Transfer to a wire rack and let cool 2 to 3 hours before serving. This pie is best served at room temperature or warmed in a 350F oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.
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