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Bourbon Chocolate Pecan Pie

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"This is a decadent recipe in high demand by family and friends. Don't anticipate leftovers. Serve warm or at room temperature."
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Ingredients

2 h 10 m servings 631 cals
Original recipe yields 8 servings (1 9-inch pie)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.
  2. Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.
  3. Whisk corn syrup, sugar, eggs, melted butter, bourbon, and salt together in a large bowl. Stir pecans, dark chocolate chips, milk chocolate chips, and white chocolate chips into the filling.
  4. Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.
  5. Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.
  6. Bake in the preheated oven until edges are firm and center is mostly set, about 45 minutes. Transfer to a cooling rack; cool for at least 1 hour before serving.

Footnotes

  • Cook's Notes:
  • If making pie pastry from scratch, use a lard-based recipe and substitute vodka for the vinegar.
  • Substitute dark rum for the bourbon if desired.

Nutrition Facts


Per Serving: 631 calories; 31.8 g fat; 82.1 g carbohydrates; 6.4 g protein; 89 mg cholesterol; 337 mg sodium. Full nutrition

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