Tony's Chocolate Pecan Pie

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I found this pie when looking for a Thanksgiving recipe. It got rave reviews and is now a tradition. Recently I had to attend a funeral and brought two of these pies for the repast. I got many compliments from the family - who are Texans, and presumably know their pecan pie!

One caveat: it's a bit hard to serve, especially in small slices, because the filling remains rather gooey. I use frozen crusts and take them out right before adding the filling so I can cook the pie longer without burning the crust - but it's still not entirely solid. Yummy, though!

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The pie tasted great. I substituted the bourbon for Trinidadian Angostura Rum because that is all I had at home. I also didn't use corn syrup. I used Steen's Cane Syrup. Everyone in SW Louisiana uses this more than corn syrup. I just used what I had. Plus the pie crust recipes on this website have too much grease. I know you need it for a tasty pie crust but some of these recipes had too much. I'm not trying to get any larger. I used Mercedes Vidrine's recipe for pie crust from 1970s cookbook Quelque Chose Joyeux Noel. If you live in SW Louisiana, you should be able to find it at the library. Bonne chance avec ton baking!

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I have decided that the Neely's know how to do desserts! The only thing I changed was I toasted my pecans for a few minutes because I like how it makes them taste.

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With and w/o Bourbon it is DELICIOUS!!!! 5star PLUS! Thanks, Pat, Gina, and Tony!

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This is soooooooooo good, and easy to make. Never been a huge fan of pecan pie, but have made this 4 times already and everyone loves it. This recipe is a keeper...

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I took this pie to Christmas dinner. The bourbon flavor overwhelmed all the other flavors. Very disappointing.

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I had no idea how simple pecan pie is to make! Pecan pie is my husband's favorite food, and this got his approval. Now I need to figure out what to make with all the extra liquor.

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This pie was amazing! Really easy to prepare, too. Everybody loved it. The only alteration I did was the liquor: I didn't have bourbon (nobody in my house drinks it, so I used spiced rum instead. It came out with a rather mellow flavor that I really liked.

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Love, love, love this pie! It's very rich so you won't need more than a small slice. I made this for Thanksgiving dessert and served it warm. Everyone loved it and wanted the recipe. I didn't use the liquor (I'm only 19 and couldn't buy it but it was still wonderful without.

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This pie was simply delicious. But my son did not like it.