Easy Chocolate Bourbon Pecan Pie (Print Version)
# Ingredients:
01 -
1 pre-made pie pastry, kept cold.
02 -
6 tablespoons of unsalted butter.
03 -
1 cup (180g) of packed dark brown sugar.
04 -
1 cup of golden corn syrup.
05 -
3 big eggs.
06 -
2 tablespoons of bourbon whiskey.
07 -
1 teaspoon real vanilla extract.
08 -
1/2 teaspoon coarse kosher salt.
09 -
2/3 cup (110g) of semi-sweet chocolate chips or chopped dark chocolate, keeping a small portion aside.
10 -
1 1/4 cups (125g) of pecan halves.
# Instructions:
01 -
Adjust the oven rack to the lower third and set the temperature to 200°C (400°F) to preheat.
02 -
Spread the pie dough into a 30cm round on a dusted surface, then place it into a 23cm pie plate. Trim any extra dough and crimp the edges.
03 -
Put the pie plate in the fridge to chill while you're preparing the filling.
04 -
Use a microwave to carefully melt the butter in a heatproof bowl. Stir until it's just melted.
05 -
Whisk together the melted butter with the brown sugar and corn syrup. Add the eggs and whisk everything until smooth. Stir in the bourbon, vanilla, and salt.
06 -
Place the prepared pie plate on a baking tray. Scatter the chocolate chips evenly, setting a few aside for decoration, then layer the pecans on top.
07 -
Pour the prepared mixture over the pecans and chocolate chips, making sure everything is coated. Add the reserved chocolate chips on top as decoration.
08 -
Cook the pie at 200°C (400°F) for 10 minutes. Lower the temperature to 175°C (350°F) and bake for 40 to 50 minutes, until the crust is golden, and the filling firms around the edges.
09 -
Let the pie rest on a rack to cool completely for at least 2 hours before you slice and serve it.
# Notes:
01 -
The pie crust can be made ahead of time, up to 2 days early. If making it fresh, plan for about 2 hours for preparation and chilling.
02 -
Ensure the pie has completely cooled down before serving for the filling to set properly.