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We love a pumpkin pie on Thanksgiving. But, for anyone who already has that covered and wants to make something a little different with a bit of a kick, this is the pie for you — chocolate pecan bourbon pie. Don’t worry, it’s safe for the whole family since the alcohol in the bourbon cooks off. This is one of my go-to recipes every year at Thanksgiving and it’s often requested throughout the year for birthdays, too.
With just a few simple ingredients and whatever bourbon you happen to have on hand, this pie is easy to whip up no matter what skill level you’re at in the kitchen. Pro tip: It’s best to make the pie the day before you plan on serving it so that it has time to fully cool down.
- 1 9-inch pie crust (store-bought or homemade)
- 1 cup granulated sugar
- 1 cup light corn syrup
- ½ cup butter
- 4 large eggs, beaten
- ¼ cup bourbon
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 6 ounces semisweet chocolate chips (approximately 1 cup)
- 1 cup pecans, chopped
Preheat your oven to 325 degrees. Line a deep-dish pie plate with the pie crust and set aside.
Combine sugar, corn syrup, and butter in a saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar completely dissolves. Remove from heat and cool slightly.
In a large bowl, combine eggs, bourbon, vanilla, and salt. Mix thoroughly. Very slowly pour cooled sugar mixture into egg mixture. Very important: Make sure to whisk constantly so that the heat from the sugar mixture doesn’t cook the egg mixture. Add the chocolate chips and pecans and stir to mix well.
Pour mixture into pie shell. Bake in the preheated oven for 50 to 55 minutes or until set and golden on top. Consider baking it on a cookie sheet in case it bubbles over a bit. Serve warm or chilled.