Kentucky Bourbon Chocolate Pecan Pie

November 16, 2007 at 10:16 am , by GoodyBlog

Granted, just saying the name of this pie will put a little more junk in your trunk. But trust me: It’s so worth it. I shared the secrets of this sure-to-impress recipe with a coworker last year, and she loved it so much that she made a bunch to give as Christmas gifts to her friends and family.

Best part is, this pie is not only simple but fun to make. You’ll see.

Please remember to enjoy pie responsibly.

1 cup sugar
1 cup light corn syrup
1/2 cup butter
4 eggs, lightly beaten
1/4 cup bourbon
1 tsp. vanilla extract
1/4 tsp. salt
1 cup semisweet chocolate chips
1 cup pecan pieces
1 unbaked pastry shell fitted into a 9-inch deep-dish pie plate

1. Preheat the oven to 325 degrees. (Optional: While you
wait, treat yourself to a swig of the bourbon. You don’t have to, but
me likey.)

2. Cook sugar, corn syrup, and butter in a sauce pan over
medium heat. You gotta stir this puppy constantly, making sure all the
sugar dissolves and the mixture smells like … well, heaven. Let it
cool slightly. Hmmm, waiting again. Hey, look! There’s a bottle of
bourbon!

3. Grab a healthy sized bowl and beat the eggs, bourbon,
vanilla, and salt. Then gradually add the aforementioned heavenly sugar
mixture. Beat well with a wire whisk. (At this point, if you’ve been
visiting with the bourbon as often as I do, you’ll find yourself
patting some flour on your face and screaming "No … more … WIRE …
WHISKS!!!!!" then laughing hysterically until you stumble upon the
realization that this is why you’re still single.)

4. Stir the chocolate chips and pecans into the hot sugar
mixture, and then pour the entire concoction into the pastry shell.
Here’s a tip: I’ve found that it helps if you introduce the chocolate
chips and pecans beforehand. You know, let them mix and mingle. Get to
know one another. That way, you don’t get big clumps of one or the
other in different areas of the pie. I like my pies fully integrated.

5. Bake your soon-to-be masterpiece for 55 minutes, or until
set. I’d err on leaving it in a minute or two over, actually, so it’s
fully set. The only risk involved in making this pie is removing it too
early, leaving it a bit runny and hard to cut. (Not that your guests
still won’t be scraping it off their plates.)

6. Serve with whipped cream, a side of ice cream, a shot of bourbon … you know, whatever you like.

Share your favorite recipe!

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Add a Comment

1. by Amanda

   On November 16, 2007 at 10:47 am

   L O L
   How you can possibly make a recipe so funny, I don’t know, but bravo Ron. Hilarious AND it looks amazingly delicious.

2. by Iris

   On November 16, 2007 at 2:18 pm

   That is hilarious! Sounds delicious, too. I will definately be making this pie for Thanksgiving.

3. by sally

   On November 18, 2007 at 10:46 am

   Ron can make anything funny…even a recipe…i think we need to write all our recipes like this

4. by LeeAnn

   On November 19, 2007 at 7:37 pm

   Being southern I had to try this pecan pie. All I can say is,”OMG!” I have several Pecan Pie recipes, but I think they will be going into the recycle bin.

5. by Ron

   On November 20, 2007 at 12:45 am

   Glad you liked it, LeeAnn. Don’t say I didn’t warn you! ; )
   I’m a total dessert junkie, and this pie pretty much tops everything I’ve ever devoured.