This recipe is one of my hubby's favorites and his own mama has been making it for years. It's a yummy pecan pie with the addition of chocolate--how could you go wrong?!
What you'll need:
1 Pie Crust (9")
1 1/2 Cups Chopped Pecans
1 Cup Semisweet Chocolate Chips
1/2 Cup Granulated Sugar
1/2 Cup Firmly Packed Brown Sugar
1 Cup Corn Syrup (light or dark)
1/4 Cup Bourbon or Water
4 Large Eggs
2 Teaspoons Cornmeal
1/2 Teaspoon Salt
1/4 Cup Butter, Melted
2 Teaspoons Vanilla Extract
Place pie crust in a greased pie pan. I use the baking spray with flour in it. I also used a store bought crust but you can definitely use homemade! I like to double my pie crust recipe and freeze half for another day when I have the time.
Dump the chocolate chips and pecans into the crust.
In a small mixing bowl, whisk eggs, cornmeal, salt, melted butter and vanilla. Set aside.
Next, combine sugars, corn syrup, and bourbon in a saucepan.
Bring to a boil over medium heat and cook for 3 minutes, stirring constantly. You don't want this to burn, so don't stop stirring and set a timer!
Now you'll need to temper your eggs. To do this, slooowly drizzle in your syrup mixture into your egg mixture, whisking constantly. If you pour too quickly, the eggs may scramble!
Now pour your combined mixture over the pecans and chocolate chips and toss it all into the oven!
55 minutes later, a glorious chocolate pecan pie!
Looks a little naked doesn't it? We prefer homemade whipped cream, but there's absolutely no reason why you couldn't use store bought.
But if you've never made whipped cream before, it's seriously the easiest thing ever.
Simply pour some heavy whipping cream into a mixing bowl with some vanilla extract, a pinch of salt, and a little powdered sugar. Beat until soft peaks form.
Overwhipped? Add a little more cream!
It's easy to make different flavors, too! I made bourbon whipped cream this time. Just add a splash of bourbon into your heavy cream before beating! You can also try chocolate by sprinkling in some cocoa powder.
Download the recipe below:
Chocolate Pecan Pie with Homemade Bourbon Whipped Cream
A yummy, chocolatey take on a classic pecan pie.
- 1, 9 inch Pie Crust
- 1 1/2 Cups Chopped Pecans
- 1 Cup Semisweet Chocolate Chips
- 1/2 Cup Granulated Sugar
- 1/2 Cup, firmly packed Light Brown Sugar
- 1 Cup Light or Dark Corn Syrup
- 1/4 Cup Bourbon or Water
- 4 Large Eggs
- 2 Teaspoons Cornmeal
- 1/2 Teaspoon Salt
- 1/4 Cup Butter, melted
- 2 Teaspoons Vanilla Extract
Preheat oven to 350 and place pie crust in a greased pie plate.Sprinkle chopped pecans and chocolate chips evenly onto bottom of pie crust; set aside.Whisk together eggs, cornmeal, vanilla, and salt in a mixing bowl; set aside.Combine sugars, corn syrup, and bourbon in a large saucepan; bring to a boil over medium heat. Cook 3 minutes, stirring constantly.Gradually stir about 1/4 of syrup mixture into egg mixture. Add this to remaining syrup mixture and pour into pie crust.Bake for 55 minutes. Pie should be jiggly but a toothpick should come out clean.
Prep time: Cook time: Total time: Yield: 1 9" Pie