Chocolate-Bourbon Pecan Pie

8
Servings
35m
Prep Time
1h
Cook Time
1h 35m
Ready In


"This is a Southern Living recipe, and made into the best recipes of the last 50 years of the magazine."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (160.5 g)
  • Calories 581.5
  • Total Fat - 36.2 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 120.3 mg
  • Sodium - 399.5 mg
  • Total Carbohydrate - 58.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 30.5 g
  • Protein - 10.6 g
  • Calcium - 66.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 325°. Fit the piecrust into a 9-inch deep-dish pie plate according to the package directions. Fold edges under and crimp. Sprinkle pecans and chocolate morsels onto the bottom of the piecrust.

Step 2

Stir together the corn syrup and the next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from the heat.

Step 3

Whisk together eggs and the next 4 ingredients. Gradually whisk one-fourth of the hot corn syrup mixture into the egg mixture; add to the remaining hot corn syrup mixture, whisking constantly. Pour the filling into the prepared piecrust.

Step 4

Bake at 325° for 55 minutes or until set. Cool pie completely on a wire rack. (about 1 hour).

Tips & Variations


No special items needed.

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