This pie…
Oh my…
If you like pecan pie, and you like chocolate, for the love of all that is good, try this pie.
Take some pretty basic ingredients…
Mix em all together…
Find an empty pie shell you may have lying around…
Fill it with the good stuff…
Bake it up…
And shazam!
You’ve got some pretty darn good pie, if I do say so myself.
The recipe is below.
Going to eat more pie.
And then hit the treadmill.
(A big shout out to Jennifer Perillo from In Jennie’s Kitchen for the baking instructions. It worked perfectly!)
By the way, here’s an excellent video I found for crimping pie crust 3 different ways.
Ingredients
- 1 – 9 inch deep-dish prepared pie crust, do not pre-bake/blind bake
- 3 large eggs
- 3/4 cup light corn syrup
- 4 tablespoons butter, melted
- 3/4 cup light brown sugar, firmly packed
- 2 tablespoons bourbon
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla
- 1 1/4 cup pecan, chopped
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 425°F.
- In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined.
- Add the chopped pecans and chocolate chips and mix well.
- Pour into prepared pie crust.
- Bake pie on the bottom rack at 425°F for 15 minutes.
- After 15 minutes reduce heat to 350°F and bake for another 45 minutes.
- Let pie cool for at least 1 hour.
Copyright © 2009-2011 SheWearsManyHats.com
Enjoy!
How’d you get that crust so perfectly shaped there?? I’m hopelessly crust challenged. This looks delicious. Might even rival Ree’s pie that we saw on FN last night
Oh, Amy. Why do you do this to me? If this pie was set in front of me, I would be destined to spend at least 4 hours on the treadmill to work off the 5 pieces I would eat.
My husband would call this Derby Pie. Looks lovely, Amy! Send a piece my way.
Okay, you crust is perfectly shaped. Wow. And holy pie this looks fab!
No. Just no. I already planned my Thanksgiving desserts and I can not allow you to make me change my mind.
Darn it.
I’m totally making this for Thanksgiving.
Wow, Amy! A great twist on the traditional Pecan Pie! Just imagining those flavors together and my mouth is watering for a slice.
JACKPOT!!!! I have a bag of beautiful pecans and was looking for something to do with them. This could not look more perfect
Wow, that pie looks sinfully good! So irresistible.
Cheers,
Rosa
Dang – I was thinking the same thing. Looks like a familiar pie to what I saw in Ree’s kitchen last night! Looks amazing – love the chocolate addition.
Perfectly awesome, I just adore your photos!
Love pecan pie. Never tried the chocolate thing with it though…although certainly I’ve added a little bourbon!
Looks incredible…
love,
cathy b. @ brightbakes
So delicious and now I need to go watch that video. I make the worlds ugliest pies!
Pie love! Great post…this kind of pie is my Mr.’s favorite. If he sees this, I’ll have to bake it for him. Maybe I could just send him to your house and save my hips
Oh… please give me some now. I want to come to your house for Thanksgiving.
I make a pie with the same mix of ingredients; makes for such a wonderful alternative to regular pecan pie but I’m seeing a trend in my pies this year. Bourbon. LOVE how it blends with sweet ingredients though have to admit I also have some in a stuffing I’ll prepare. Hic.
Absolutely beautiful presentation.
Oh, AMY!!! This is the pie you mentioned last night! I hope you had a BIG OL’ SLICE during the throwdown!!!
Oh, dear. I just died. Was going to make pot roast for dinner but have revamped my entire plan.
http://www.adventuresinwomanland.com
I. AM. IN. LOVE! Amy that pie is to DIE for!! Thanks so much for sharing and linking up!
Looked toooooo good not to share! Just emailed all my foodies to check it out!
Happy T day!!!! T for Tons!
Yeap!!! Looks good, sounds great and “Turkey” dessert plates here it comes. Love to all, Nana
That pie looks gorgeous!! I’m always up for a little chocolate plus a little alchohol
I tried so hard not to click over here. I really did…
Weight Watchers here I come.
Gorgeous-o! Love a bunch of stuff that I can just “throw in” and fall in love with!
Always a favorite in our house. Oh my is right
Mmmmm. Yummy.
Amy, this pie is a favorite in our family…in fact my brother-n-law says it’s better than you know what! mmmHMMM…..I think he might be right. YUM! beautiful pictures.
This pie looks gorgeous, and that crust crimping—A+ in my book! So glad you liked the baking tip too!
This looks soooo good! And incredibly easy, too! Are all pies that easy?
Combine, stir, pour, bake? I can do that!
My mother made an amazing Chocolate Pecan pie sans the bourbon. That recipe was lost years ago and hard as I try, I cannot find one that compares–this just might be the one. Sadly, I can’t have the Bourbon. Okay to just omit or should another ingredient be added or adjusted? Anyone?
Hey Kathleen,
I think you could omit the bourbon and maybe only add 1 1/2 tablespoons of the flour instead of the whole 2 tablespoons?
Happy baking!
~ Amy
I would substitute water NOT flour. You need to replace liquid not bind it more. Extra flour will make it dry. I make this twice a year and it’s always a nit! One of my fave recipes!
Hey Lisa!
I was recommending to cut the flour back, not substitute flour for the bourbon, but maybe your suggestion to simply substitute water for the bourbon would work better. I should try a version without the bourbon sometime just to see. Or maybe not. ; ) The bourbon adds such great flavor without adding alcohol.
~ Amy
Thanks, Amy~
I’m giving it a go. It looks amazing!
Looks almost exactly like Molly Wizenburg of Orangette’s (http://orangette.blogspot.com/) Hoosier Pie. Can’t wait to try it!
Hey Dulcimer!
Thanks for stopping by! I just searched for Molly’s Hoosier Pie. Molly does have beautiful recipes. It does look just about the same huh? I revised mine from a recipe I pulled from a magazine years ago that bombed the first time. I revised it, only for it to bomb again. I then revised it once more, and success! It’s called pie perseverance. And it paid off. It’s yummy stuff.
~ Amy
Hi, my sister sent me this and I am wondering what else I can use instead of corn syrup? Molasses? or Maple syrup? or Brown Rice syrup? Which would taste best?
I’ve been searching for a pie to make for Thanksgiving and I think I just found the winner! This sounds amazing!
I like the burbon. Interesting little twist that will set it apart from the other pecan pies – yum
Holy smokes, gotta have this on my T-Day table! And thanks for the link to the pie crimping video. I’m all thumbs when I do my pies. blessings on you and your family for a wonderful Thanksgiving!
Looks amazing! And scrumptious. As a bit of an amateur baker, I was wondering if its necessary to take the pie out while the oven cools to 350 degrees?
Thanks
Now this is a pie!!! Love pecans, chocolate & pie crust any day andy time – especially for the holidays
Amy,
Way to stick with it! That is definitely pie perseverance!
I’m trying it this week, and I’ll let you know how it turns out.
Such a pretty pie! I know how good chocolate is in pecan pie, I just posted chocolate pecan pie bars. LOL
awesome looking pie! chocolate and bourbon… my my!
Look great! Nice to see your pie on PW’s website, my pie is there too
wow this looks delicious!
Made TWO of these pies tonight for Thanksgiving celebrations tomorrow…..I want to dig in soooo bad. They look exactly like your pictures, thanks for such a wonderful idea!
just made this for my family. WOW. AMAZING. definitely keeping this in the regular pie rotation.
Why not prebake the pie?
The directions are a bit unclear… after you bake it for 15 minutes at 425, do you take it out and let it rest for 15 minutes? Or just go straight to the 45-minute bake at 350?
I didn’t let mine rest and the crust burned.
Haven’t tasted it yet.
Hey Sarah!
Leave the pie in the oven on the bottom rack, and reduce oven temp to 350°F and cook for another 45 minutes. If the crust is getting a little dark, you can always take aluminum foil and cover the edge of the crust.
Hope that helps!
~ Amy
I made this pie for Thanksgiving and it was a huge hit! Thanks for a wonderful recipe. My family is also very grateful!
Thanks Amy… I was tending to the baby and left it to my husband. He did it correctly but did not check the crust at all and that’s why it burned. Still delicious with homemade whipped cream!
This was fabulous pie and a huge success at Thanksgiving!
I also made this for Thanksgivign and it was delicious. It needed a bit longer in the oven than you stated but that was probably just due to differences in oven temperatures. Thanks for the recipe!
This was phenomenal. I think my boyfriend cried a little when he ate it. Thanks for the amazing recipe/photos!
This pie looks so amazing!
Beautiful pie! I feature it on my Top Five Best Classic Pies: Reinvented
http://domesticfits.blog.com/2011/11/16/top-five-best-classic-pies-reinvente/
WOW! i love pecans and I love chocolate! the simplicity in the preparation of this pie is tempting…will make this sometime
thanks for sharing
This looks beyond good! Bourbon and chocolate and sugar…yes, please!
I’m kind of new to blogs and stuff so I don’t know if I posted this right. But I made this pie for my family for Thanksgiving and it was awesome, almost deadly! My crust also started to brown about 20 minutes in but I read the comment below and wrapped it in foil and it turned out perfect! I actually love the taste of slightly burnt pastry anyways…I already love pecan pie but when I saw this post I was thinking “chocolate and alcohol? Could that possibly make it anything but better?”.
We had a pretty awesome accident with this recipe tonight. Someone mis-read the recipe to put in 2 _cups_ of flour, instead of 2 _tablespoons_.
It ended up as a really delicious cake!