Easy Chocolate Bourbon Pecan Pie (Print Version)
# Ingredients:
01 -
1 prepared pie crust, chilled.
02 -
6 tablespoons unsalted butter.
03 -
1 cup (180g) dark brown sugar, lightly packed.
04 -
1 cup corn syrup.
05 -
3 large eggs.
06 -
2 tablespoons bourbon.
07 -
1 teaspoon vanilla extract.
08 -
1/2 teaspoon kosher salt.
09 -
2/3 cup (110g) semi-sweet or dark chocolate chips or chunks, divided.
10 -
1 1/4 cups (125g) pecan halves.
# Instructions:
01 -
Preheat the oven by positioning an oven rack in the bottom third and setting the temperature to 400°F.
02 -
Prepare the crust by rolling out the pie dough into a 12-inch circle on a lightly floured surface, then transfer it into a 9-inch pie pan, trimming and crimping the edges.
03 -
Chill the lined pie pan in the fridge while you make the filling.
04 -
In a medium heatproof mixing bowl, melt the butter in the microwave, stirring until just barely melted.
05 -
Add the brown sugar and corn syrup to the melted butter, whisking to combine, then add the eggs and continue whisking until smooth. Incorporate the bourbon, vanilla, and salt.
06 -
Place the lined pie pan on a rimmed baking sheet, sprinkle the chocolate chips or chunks evenly, reserving a handful for decoration, followed by the pecans.
07 -
Pour the prepared filling over the chocolate chips and pecans, making sure to coat the nuts, then garnish with the reserved chocolate chips.
08 -
Bake the pie at 400°F for 10 minutes, then reduce the temperature to 350°F and bake until the crust is golden and the filling is set around the edges, about 40 to 50 minutes.
09 -
Cool the pie on a rack completely, for at least 2 hours, before serving.
# Notes:
01 -
The pie crust can be made up to two days in advance, but it requires about 2 hours for preparation and chilling if made on the day of baking.
02 -
For best results, cool the pie completely before serving to ensure the filling is fully set.