Bourbon Chocolate Pecan Pie
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 622
- Total Fat
- 38
- Saturated Fat
- 16
- Carbohydrates
- 68
- Dietary Fiber
- 4
- Sugar
- 43
- Protein
- 6
- Cholesterol
- 86
- Sodium
- 334
Ingredients
1/2 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1/2 cup all-purpose flour
Kosher salt
1/4 pound (1 stick) unsalted butter, melted and slightly cooled
2 extra-large eggs
1 teaspoon pure vanilla extract
2 1/2 tablespoons good bourbon, such as Maker’s Mark
1 1/4 cups semisweet chocolate chips, such as Nestlé’s
1 cup large-diced pecans
One (9-inch) store-bought refrigerated or frozen pie crust (see Cook's Note)
Vanilla ice cream, such as Häagen-Dazs, for serving
Directions
- Preheat the oven to 350 degrees F. Place an oven rack in the center of the oven.
- In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon salt. In a smaller bowl, whisk together the butter, eggs, vanilla, and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans.
- Place the pie crust on a sheet pan lined with parchment paper. Crimp the edge with a floured dinner fork, pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared oven rack until evenly golden brown on top and as firm in the middle as it is on the edge of the filling. Allow to cool completely and serve in wedges with a scoop of vanilla ice cream.
Cook’s Note
Defrost frozen pie crust overnight in the fridge.