Chocolate-Bourbon Pecan Pie
Recipe: #26109
May 21, 2017
Categories: Desserts, Pecan, Southern, Christmas, Mothers Day, Potluck, Thanksgiving, Oven Bake, Vegetarian, Make it from scratch Chocolate, Pies, Kosher Dairy, , more
"This is a Southern Living recipe, and made into the best recipes of the last 50 years of the magazine."
Original is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
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