Chocolate Bourbon Pecan Pie

Three delicious ingredients sandwiched into one delightful pie - how could you go wrong??

If you're looking for a plain and simple Pecan Pie, nix the chocolate and bourbon. But honestly, who in their right mind would do that?! Admittedly, it's a sweet pie. So think small thoughts when you cut a slice. I'd also recommend serving with a healthy dollop of whipped cream. The cream helps to cut the sticky sweetness of the pie.

If you're looking for a decorative finish with minimal effort, I recommend baking this pie in a fluted tart pan rather than a classic pie dish. But honestly, either will do!

Chocolate Bourbon Pecan Pie is honestly one of the easiest pies to throw together, especially if you already have the pie dough chilling in the fridge. A quick dessert certainly worthy of any holiday table.

Chocolate Bourbon Pecan Pie

Ingredients

· 1 sweet pie crust

· 4 tbsp butter, melted and cooled

· 3 eggs

· 1 cup sugar

· 1/3 cup light corn syrup

· ½ tsp vanilla extract

· 3 tbsp bourbon

· ¼ tsp salt

· ¾ cup chopped pecans

· ¼ cup mini semi-sweet chocolate chips

· 1 ½ cup whole pecans

Preheat oven to 350F. Grease a 9in fluted tart pan.

Remove the pie crust from the fridge. Lightly flour your work surface, rolling pin, and the pie dough. Roll the disk into an even 12-in circle. Work quickly so the butter remains cold.

Transfer the pie crust to the pan. Drape any excess dough over the edge of the pan. Using the tips of your finger, press the crust against the fluted edge to remove excess and create a clean finish. Line the crust with parchment paper and add pie weights into the center of the pie.

Par-bake the crust for 5-7 minutes. Remove the pie weights and parchment paper. Set aside.

Whisk together butter, eggs, sugar, corn syrup, vanilla, bourbon, and salt. Once combined, stir in the chopped pecans and chocolate chips.

Pour the pecan mixture into the crust. Filling should come just below the top of the crust. Carefully place the pie onto a parchment-lined baking sheet. Arrange the whole pecan across the top of the pie.

Bake for 45 minutes until the center of the pie is puffed. Allow the pie to cool to room temperature.

Remove the pie from the tart pan and transfer to a serving platter. Chill if desired or simply slice and serve.

Serves 8

Gluten Free Friendly!