Chocolate Bourbon Pecan Pie (Print Version)
# Ingredients:
01 -
1 chilled ready-made pie crust.
02 -
6 tablespoons sweet cream butter, unsalted.
03 -
1 cup (180g) packed dark brown sugar.
04 -
1 cup liquid corn syrup.
05 -
3 eggs, large size.
06 -
2 tablespoons good quality bourbon.
07 -
1 teaspoon pure vanilla.
08 -
1/2 teaspoon coarse kosher salt.
09 -
2/3 cup (110g) dark or semi-sweet chocolate chunks or chips, split into portions.
10 -
1 1/4 cups (125g) whole pecan halves.
# Instructions:
01 -
Get your oven ready by placing a rack in the lower third and turning the heat to 400°F.
02 -
On a slightly floury surface, roll your pie dough out to a 12-inch circle, then gently move it into a 9-inch pie dish, cutting off extra and making pretty edges.
03 -
Pop the pie dish with dough into the fridge while you work on the filling.
04 -
Grab a medium microwave-safe bowl and melt your butter, making sure to stir until it's just barely liquified.
05 -
Stir the brown sugar and corn syrup into your melted butter until well blended, then add your eggs and whisk everything smooth. Mix in the bourbon, vanilla, and salt last.
06 -
Put your chilled pie shell on a baking sheet with edges, scatter most of the chocolate bits across the bottom, saving some for topping, then add all the pecans.
07 -
Slowly pour your sweet mixture over the nuts and chocolate, making sure all pecans get coated, then sprinkle those leftover chocolate pieces on top.
08 -
Let the pie cook at 400°F for 10 minutes first, then turn down to 350°F and keep baking until the edges set and the crust turns golden, about 40-50 minutes more.
09 -
Let your pie cool completely on a rack for at least 2 hours before you cut into it.
# Notes:
01 -
You can get the crust ready up to two days before, but if you're making it the same day, allow roughly 2 hours for prep and chilling time.
02 -
Always let this pie cool all the way down before serving so the filling has time to firm up properly.