Bourbon And Chocolate Pecan Pie

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This is a family favorite. It's quick and easy. I reduced the sugar to 1/2 cup and it was perfect. 3 tbsp of bourbon will make it taste quite bourbon-y but in my opinion, if something has the word "bourbon" in its name, it better taste somewhat like bourbon.

I did not do the crust and opted for store bought. It turned out great.

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I am a novice to cooking, so this was a challenge for me. It turned out great. My only issue was the bottom of the pie crust rose into the filling. I found out from a friend that you have to put holes with a fork in the bottom of the pie crust. I am ready to make another one this weekend. It was a big hit for Thanksgiving.

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I followed the video because I felt like the most significant difference was the amount of dry ingredients for the crust. The other differences are not going to ruin the recipe.

Mistake.

It was very sticky & when I tried to transfer it to the pie plate it fell apart. So I put it back together and put it in the freezer for a bit. Attempt #2 was even worse. I ended up using a pie plate that has a fluted edge and doesn't require a crimped edge, and so basically pressed the crust in-almost like a crumb crust.

The rest of the recipe went like clockwork. Came out nicely pretty much in the time as noted. I just checked on it until the top was caramelizing for doneness. I did use 3 tbs. of Bulliet and in my opinion it was probably a bit strong.

I would use a good old fashioned crust recipe for this and maybe add a bit of pecans and a pinch of sugar and cinnamon next time. Tasty - but don't trust the crust process or you'll be really frustrated!

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Delicious Delicious Pie!

Not too sweet and yet decadent at the same time. I followed the written recipe and watched the video. I used 1 cup of dark syrup and 1 tablespoon of vanilla as the video described. I noticed other reviewers had questions about the measurements.

The crust was a little tricky, but it worked out perfectly. I think I prefer regular pie crust over the ground pecan pie crust.

I added about 10 minutes of baking time to the 45 minutes suggested. However, I am not sure I needed to. The pie set up well as it cooled.

The pie was delicious with whipped cream. Next time I am planning on using a warmed Kentucky Bourbon Sauce from Emeril Lagasse to drizzle over the top. you can search the recipe on this website.

This is a beautiful holiday desert and new tradition for our holiday dinners.

Thank you Tyler for your inspiration.

Happy Holidays Everyone!

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This pie is fantastic! Always a huge hit. I did have to add 15 minutes to the baking time.

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This recipe is great, but I had trouble getting the pie to set up in the middle. I followed the video version of the recipe and other than having to add 20 minutes to the bake time, and the pie still not setting up the pie was delicious. Next time I might add a couple tablespoons of flour to the filling.

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I've used various bourbons/whiskies in my personal pecan pie recipe before, but wanted to try something different for the holidays; hence, then chocolate. Although I personally don't care for chocolate in my pecan pie, the guys all loved it and that was good enough for me. ; By the way, for a dark pie always use Steen's Cane syrup - not molasses and never the corn syrup!

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Fantastic. Absolutely decadent. I took a shortcut and used pre-made crust, but the filling is the star of the dish. Love it, love it, love it.

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made this for thanksgiving, i didnt have any trouble with it and it turned out awesome!!

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After watching the video, I noticed the difference between the written recipe and the video. I wrote out the recipe from the video and used that one. I also used the dark corn syrup, after the one negative review about molasses. I admit, I've never made my own pie crust. Pillsbury does a great job. But I tried this recipe. Thank goodness I had a Pillsbury backup. This crust was a mess, sticky and would not roll out. Funny that the video went from the crust in the food processor to a beautiful crust already in the pan. Having said that - this pie was the best I've ever had. My family loved it and I can't wait to make another one.