Bourbon And Chocolate Pecan Pie

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I followed the written recipe, and I really wanted this to work, well I already had a pillsbury crust, but in the video he said you can use molasses, well, surprise, it was awful, I did this pie thanksgiving day eve, thank the Good Lord, so I was not happy at all. So I was able to get something else done for desert. I really was hoping that this came out good, but maybe I will try with the corn syrup next time.

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I just made this according to the written recipe, but I am very disappointed with the differences between the video of Tyler making this pie and the written recipe. First, he starts with the corn syrup and he adds a cup, the recipe says 3/4 cup. THis is important to know which is the right one? One cup or 3/4 cup? Then he drops 3 eggs into the corn syrup and mixes but the recipe says to beat the eggs into a froth and then blend in the sugar. This is also important to know. The biggest problem with the video vs. the written recipe... Tyler adds 1 TABLESPOON OF VANILLA and the recipe says to add 1/2 teaspoon. This is HUGE. Which is it? I hope I got it right but won't know until tomorrow.

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I was surprised to find big differences between the written recipe and the video recipe. I prepared the pie as written and have yet to taste. I wonder if the differences people are having when working with the crust are largely due to using different recipes. I would love to hear if people who like this recipe are using the quantities Tyler used in the video. I found 1 cup flour and 1/4 cup pecans (as written to be a little scant. In the video clip he used 1 cup of each and more sugar in the crust. He also used more corn syrup and vanilla in the filling. Still I look forward to tasting on Thanksgiving.

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Needed brown sugar.

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As many of the other reviews said, the crust was extremely hard to work with. I had to add a ton of extra flour in order to have it not stick to my hands when rolling it out. It tasted amazing, but it was almost not worth the effort.
The filling was also VERY good. I added a little extra chocolate because there was only two ounces and who doesn't love chocolate? I used brandy instead of bourbon and it worked just fine. The 3 tablespoons was a perfect amount; not overpowering, but you could still taste it.
I used a 9 inch deep-dish pan. It took longer to bake(I had to about double the time, but it was moist and gooey inside! Make sure you butter your pan first. I did and the pie came out with no problem. If you love chocolate and want even more, I would suggest using chocolate liqueur. I thought the idea of pecans in the crust was pretty cool. I am 13 and it was easy enough for me. The only problem I had was the crust!

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This is a tale of two pies. The crust was flavorful and I got it to work but it was a bit of trouble. The dough is very flimsy and difficult to work with. I ended up doing a patchwork crust. I also thought that the crust was a little small. Perhaps 1 1/4 cups flour (keeping the remainder of the proportions of crust ingredients would have fit better. The filling was excellent.
I will make the filling again but I will probably replace the crust with one of my standard pie crusts.

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My friends and i love it, its just perfect. Tyler you're the best

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For some reason when I made this, a weird boozy gel layer formed between the crust and the pecan filling- not necessarily bad, just unexpected and a little strange. I'm not a huge fan of bourbon flavor but my dad, who loves bourbon, ate 3 pieces. I did like the crust a lot though, the ground pecans added a bit of flavor and texture that really complemented the filling.

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The pie is great. Crust is nearly impossible to work with.

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Amazing!