Chocolate Bourbon Pecan Pie

There are five things that never fail to make this Kentucky born and bred foodie swoon. “Foodie” is my politically correct characterization of myself. Roughly translated, it means “big ol’ girl who loves to eat (and drink).” Those five things are, in no particular order:

  • Chocolate
  • Bourbon
  • Pecans
  • Gravy
  • Cornmeal –crusted anything

The recipe I am going to share today contains three of these ingredients and is truly slap your Mamaw—unless you had a Mamaw like mine who would slap back—delicious! The recipe calls for a pre-made frozen pie crust, but feel free to make your own homemade crust if you feel like raising the bar a notch or two. As a life-long underachiever, I am content to use the pre-made crust. Either way, this pie is divine.

Chocolate Bourbon Pecan Pie

1 deep dish pie shell
½ c. white sugar
½ c. brown sugar
4 eggs, beaten
¼ c. bourbon
1 tsp. vanilla extract
1 c. light corn syrup
½ c. butter
¼ tsp. salt
Mini semi-sweet chocolate chips
2 c. pecan halves

Preheat oven to 325 degrees. In a small saucepan, combine the sugars, corn syrup and butter. Cool over medium heat, stirring constantly, until the butter melts and the sugars dissolve. Cool slightly.

In a large bowl, combine eggs, bourbon, vanilla and salt. Mix well. Slowly pour the sugar mixture into the egg mixture, whisking constantly. Stir in pecans.

Pour chocolate chips onto the pie crust, covering the entire bottom with a single layer of chips. Pour mixture into pie shell. Bake in preheated oven for 50 to 55 minutes, or until set and golden.

May be served warm or chilled.