This Chocolate Pecan Pie is a twist on the southern classic made even better by the addition of dark chocolate and a splash of bourbon. Using a store-bought pie crust makes it easy to pull together, although you can make your own if you are into that sort of thing. This recipe is slightly adapted from my cookbook The Deceptively Easy Dessert Cookbook.
Course Dessert Recipes
Cuisine American
Keyword chocolate pecan pie
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Calories 324kcal
Author Robin Donovan
Ingredients
1par-baked 9-inch pie crusthomemade or store-bought
6tablespoonsunsalted butter
2ouncesbittersweet chocolatechopped
¾cupdark corn syrup
4large eggs
½cuppacked light brown sugar
1tablespoonunsweetened cocoa powder
2tablespoonsbourbon
¼teaspoonsalt
1cuppecan halves
Instructions
Preheat the oven to 350ºF.
In a small microwave-safe bowl, combine the butter and chocolate. Heat in the microwave in 30- to 60-second intervals at 50 percent power, stirring in between, until the mixture is smooth. Let cool for several minutes.
In a medium mixing bowl, combine the corn syrup, eggs, sugar, cocoa powder, bourbon, and salt and mix to combine well. Add the chocolate mixture and mix well. Pour the filling into the crust and arrange the pecans in a single layer on top of the filling.
Bake in the preheated oven for 50 to 60 minutes, until the filling is just barely set. Remove from the oven and place on a wire rack to cool completely before serving, at least 2 hours.
Notes
• If you are using a store-bought pie crust for your Chocolate Pecan Pie, follow the instructions on the package for par baking it. Bake it in a 9-inch pie dish or, if you bought a pre-formed crust, you can leave it in the disposable foil baking dish it came in.• Those disposable foil baking tins aren't the most sturdy, so if you're baking the pie in one, put it on a baking sheet before filling it. This makes it easy to maneuver it into the oven without sploshing the filling all over. It will also make it easier to take the finished pie out of the oven.• Be sure to let your Chocolate Pecan Pie rest for at least 2 hours before cutting into it to make sure that it has time to completely set up. My best advice is to make it a day or two ahead of time--this ensures a fully set pie and also makes your day-of load lighter.