Bourbon Chocolate Pecan Pie
Ingredients
- ½ cup light brown sugar, lightly packed
- ½ cup granulated sugar
- ½ cup all-purpose flour
- 1 tsp. kosher salt
- 1 stick unsalted butter, melted and slightly cooled
- 2 extra-large eggs
- 1 tsp. pure vanilla extract
- 2-½ tbsp. good bourbon
- 1-¼ cups semi-sweet chocolate chips
- 1 cup whole pecans, large-diced
- 1 9-inch Pillsbury pie crust
- Vanilla ice cream, for serving
Instructions
- Place an oven rack in the center of the oven; pre-heat the oven to 350°F.
- In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt.
- In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon.
- Pour the liquid ingredients into the dry ingredients; stir with a rubber spatula until combined.
- Stir in the chocolate chips and pecans.
- Roll the pre-made pie crust into a 9-inch pie plate; place on a sheet pan lined with parchment paper.
- Pour the filling into the pie crust and smooth the top.
- Place the pie in the pre-heated oven and bake for 35 to 40 minutes until the filling is evenly golden brown on top and as firm in the middle as it is at the edges.
- Remove from the oven; transfer to a wire rack to cool completely.
- Serve in wedges with a scoop of vanilla ice cream.
Notes
Since this recipe contains eggs, it is recommended to keep the unused portion in the refrigerator; remove from the refrigerator, if possible, at least 15 minutes prior to serving again.
