Preheat the oven to 425. In a small bowl whisk the eggs, set aside. In a small bowl or coffee cup melt the 3 tbs of butter. In a medium mixing bowl combine the sugar and melted butter, mix. Add the vanilla, bourbon, and eggs. Mix very well. Pour in the pecans and chocolate chips, mix.
Pour the mixture into the thawed pie crust. If it does not fill to the edge you can gently pat pecans on the top. This pie does not grow so you do not have to worry about it bubbling over. Cook the pie for 15 mins at 425 then reduce the heat to 350 and cook for an additional 25-35 minutes. Watch the pie edges during the last 15 minutes, you may need to cover with foil. If the pie jiggles it is NOT set, cook longer by 5 minute increments.
You can leave out the chocolate chips for a more traditional pie but 6oz of chocolate does not over power the pie, I also use high quality bourbon such as Knob Creek, you can put 2 TBS of bourbon in the pie so you can taste the bourbon and omit the vanilla. I recommend lining a cookie sheet with aluminum foil and placing the pie on it, just in case.
Whole pecans are very expensive so you can use a mixture of whole and halves; never chopped pecans. This pie freezes very well. Refrigerate leftover pecans.
Serving
Suggestions
Serve warm or cold with Whipped cream or vanilla ice cream
Originally Submitted
9/1/2017
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