Dark Chocolate Bourbon Pecan Pie
Rich dark chocolate and smooth bourbon are a dream pairing in this gooey dark chocolate bourbon pecan pie that's perfect for the holidays.
Servings 8 servings
Calories 519kcal
Ingredients
- Pie pastry for 1 (9-inch) pie
- 2 cups pecan halves
- 3 oz dark chocolate, cut into chunks
- 3 large eggs
- 1 cup dark corn syrup
- 3/4 cup granulated sugar
- 1/3 cup bourbon
- 1/4 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Flaky sea salt for topping, optional
- Whipped cream for serving, optional
Instructions
- Preheat oven to 350F. Roll pastry out to fit a 9-inch pie pan and transfer to pan leaving about 1 inch of overhang. Fold edges under and crimp edges.
- Arrange pecan halves in bottom of pie shell and sprinkle dark chocolate chunks over top. Chill pie crust in refrigerator or freezer while preparing the filling.
- In a large bowl, whisk eggs until smooth. Whisk in corn syrup, sugar, bourbon, melted butter, vanilla, salt, nutmeg, and cinnamon until smooth.
- Remove pie crust from refrigerator or freezer and place on a sheet pan. Carefully pour filling over pecans/dark chocolate. Top with flaky salt if desired.
- Bake pie at 350F 50-60 minutes until filling is set and crust is golden brown (cover the crust edges with a pie shield or tin foil if it browns too fast).
- Allow pie to cool completely on a wire cooling rack. Once cooled, cut into slices and serve with whipped cream on top if desired. Enjoy!
Notes
Storing Instructions
Store pie in refrigerator up to 4 days.
Recipe slightly adapted from Sally's Baking Addiction.
Nutrition
Serving: 1 slice pie | Calories: 519kcal | Carbohydrates: 54g | Protein: 6g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 241mg | Potassium: 226mg | Fiber: 4g | Sugar: 49g | Vitamin A: 297IU | Vitamin C: 0.3mg | Calcium: 46mg | Iron: 2mg