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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Recipe Summary

prep:
20 mins
cook:
50 mins
additional:
1 hr
total:
2 hrs 10 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.

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  • Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.

  • 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.

  • Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.

  • Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.

  • 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.

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

630 calories; protein 6.4g 13% DV; carbohydrates 82g 27% DV; fat 31.7g 49% DV; cholesterol 88.9mg 30% DV; sodium 336.2mg 13% DV. Full Nutrition
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