This pie takes everything we love about pecan pie and ramps up the flavor with chocolate and bourbon. Give pecan pie a serious upgrade with this Kentucky Bourbon Pie. It’s stacked with unexpected layers of flavor and texture, from the pecan-chocolate chip mixture sprinkled over the crust to the creamy bourbon filling. Top with whipped cream and chocolate shavings to cool off and complement the pie’s richness.From the chocolate to the pecans to the bourbon, this pie exemplifies Southern comfort and hospitality. Bring this pie to Thanksgiving and even Grandma will be asking you for the recipe. You’ll want to bookmark this new take on a Southern classic.
Classic Kentucky Bourbon Pie
- 1/2 (14.1-oz.) pkg. refrigerated piecrusts
- 1 1/2 cups chopped pecans
- 1 cup miniature semisweet chocolate chips
- 1 cup light corn syrup
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, lightly beaten
- 1/4 cup (2 oz.) unsalted butter, melted
- 2 tablespoons all-purpose flour
- 2 tablespoons (1 oz.) bourbon
- 2 teaspoons vanilla extract
- 1/2 teaspoon table salt
- Whipped cream and chocolate shavings
Preheat oven to 325°F. Fit piecrust into a 9-inch metal pie plate; crimp edges. Sprinkle pecans and chocolate chips evenly over piecrust.
Whisk together corn syrup, granulated sugar, and brown sugar in a saucepan. Bring to a boil over medium-high; boil, whisking occasionally, until sugars are dissolved, about 5 minutes.
Whisk together eggs, butter, flour, bourbon, vanilla, and salt in a heatproof bowl. Slowly pour 1/3 cup of the hot corn syrup mixture into egg mixture, whisking constantly until fully incorporated. Whisk in remaining hot corn syrup mixture until smooth. Pour filling over pecan mixture in piecrust.
Bake in preheated oven until pie edges are set and begin to puff up, but pie center is still slightly jiggly, 45 to 50 minutes. Transfer to a wire rack; let cool completely to room temperature, about 2 hours. Slice and garnish with whipped cream and chocolate shavings.