Chocolate-Bourbon Pecan Pie

  • ½ (14.1-oz.) package refrigerated piecrust
  • 1 ½ cups chopped toasted pecans
  • 1 cup (6 oz.) semisweet chocolate morsels
  • 1 cup dark corn syrup
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • ¼ cup bourbon or water
  • 4 large eggs
  • ¼ cup butter, melted
  • 2 teaspoons plain white cornmeal
  • 2 teaspoons vanilla extract
  • ½ teaspoon table salt


Preheat oven to 325ºF. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust.

Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.

Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust.

Bake at 325°F for 55 minutes or until set; cool pie completely on a wire rack (about 1 hour)

This Pie is a family favorite from Southern Livingmagazine -the classic Pecan Pie with a twist…. Lisa

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