Chocolate Bourbon Pecan Pie

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  • Yield: 1 9” pie (8-10 servings)
  • Prep Time:  20 minutes
  • Bake Time: 70 minutes
  • Chill Time: 2 hours

Ingredients

  • 1-½ cups pecan halves
  • 1 flaky pie crust (homemade or frozen)
  • 1 cup granulated sugar
  • 1 cup Karo® Light Corn Syrup
  • ½ cup (1 stick) unsalted butter
  • 4 large eggs, room temperature
  • ¼ cup bourbon
  • 1-½ teaspoon pure vanilla extract
  • 1 teaspoon Kosher salt
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat the oven to 350°F. Spread the pecans over a baking sheet. Toast the nuts for 10 minutes, tossing halfway through.
  2. Transfer the pecans to a heat-safe bowl and allow them to completely cool. When cool, chop to coarse pieces.
  3. If using a homemade crust, prepare the recipe according to its instructions.
  4. Preheat the oven to 325°F. Pre-bake the homemade or frozen pie crust by placing the crust in the pie pan, fluting the edges and then docking the bottom and sides of the pie crust by poking evenly with a fork. Place a sheet of parchment paper on top of the dough in the pan, and add pie weights (or uncooked rice) on top of the parchment paper to prevent the dough from bubbling or sagging. Using parchment paper will help you lift out the weights after baking. Bake for 10-12 minutes, or until firm and slightly golden.
  5. In a small saucepan, combine the sugar, Karo® Light Corn Syrup, and butter. Heat over medium heat, stirring constantly. Once the butter has melted and the sugar has dissolved, remove the mixture from the heat. Transfer the liquid to a large heat-safe bowl and allow it to cool.
  6. While sugar mixture cools, in a small bowl, whisk together the eggs, bourbon, vanilla, and salt.
  7. Once sugar mixture is cool enough, gradually add the egg mixture to the sugar mixture. Whisk to combine. Stir in the pecans and chocolate chips and mix until combined.
  8. Carefully pour the filling into the prepared pie crust.
  9. Bake the pie for 50-60 minutes. Check the pie halfway through, if the edges are browning too quickly cover them with aluminum foil. The pie is done when the edges are set but the middle is still a bit wobbly when touched.
  10. Remove the pie from the oven and place on a wire rack to cool to room temperature. Slice and serve with whipped cream or vanilla ice cream!
  11. *NOTE: Chocolate makes this filling quite fudgy, if you'd prefer a more "set" texture for easier slicing, cover the room temparature pie and refrigerate for approximately 2 hours.

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Corn Syrup

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Chocolate Bourbon Pecan Pie

  • Yield: 1 9” pie (8-10 servings)
  • Prep Time:  20 minutes
  • Bake Time: 70 minutes
  • Chill Time: 2 hours

Ingredients

  • 1-½ cups pecan halves
  • 1 flaky pie crust (homemade or frozen)
  • 1 cup granulated sugar
  • 1 cup Karo® Light Corn Syrup
  • ½ cup (1 stick) unsalted butter
  • 4 large eggs, room temperature
  • ¼ cup bourbon
  • 1-½ teaspoon pure vanilla extract
  • 1 teaspoon Kosher salt
  • 1 cup semisweet chocolate chips

Directions

  • Preheat the oven to 350°F. Spread the pecans over a baking sheet. Toast the nuts for 10 minutes, tossing halfway through.
  • Transfer the pecans to a heat-safe bowl and allow them to completely cool. When cool, chop to coarse pieces.
  • If using a homemade crust, prepare the recipe according to its instructions.
  • Preheat the oven to 325°F. Pre-bake the homemade or frozen pie crust by placing the crust in the pie pan, fluting the edges and then docking the bottom and sides of the pie crust by poking evenly with a fork. Place a sheet of parchment paper on top of the dough in the pan, and add pie weights (or uncooked rice) on top of the parchment paper to prevent the dough from bubbling or sagging. Using parchment paper will help you lift out the weights after baking. Bake for 10-12 minutes, or until firm and slightly golden.
  • In a small saucepan, combine the sugar, Karo® Light Corn Syrup, and butter. Heat over medium heat, stirring constantly. Once the butter has melted and the sugar has dissolved, remove the mixture from the heat. Transfer the liquid to a large heat-safe bowl and allow it to cool.
  • While sugar mixture cools, in a small bowl, whisk together the eggs, bourbon, vanilla, and salt.
  • Once sugar mixture is cool enough, gradually add the egg mixture to the sugar mixture. Whisk to combine. Stir in the pecans and chocolate chips and mix until combined.
  • Carefully pour the filling into the prepared pie crust.
  • Bake the pie for 50-60 minutes. Check the pie halfway through, if the edges are browning too quickly cover them with aluminum foil. The pie is done when the edges are set but the middle is still a bit wobbly when touched.
  • Remove the pie from the oven and place on a wire rack to cool to room temperature. Slice and serve with whipped cream or vanilla ice cream!
  • *NOTE: Chocolate makes this filling quite fudgy, if you'd prefer a more "set" texture for easier slicing, cover the room temparature pie and refrigerate for approximately 2 hours.