I am not too much of a pie person. However, this pie is truly magical. When country music artist Adam Wakefield told me he wanted a good recipe with bourbon in it, this recipe was the first thing that came to mind. Actually, the whole concept of pecan pie fits with Adam Wakefield. The rich toasted pecans and sweet chocolate easily represents the rich smoothness of Adam’s voice. The finish of bourbon is just a reminder everyone has a vice. This is a recipe that will be a welcomed addition to your holidays or any time of year. Check out our interview with country music artist Adam Wakefield by clicking here.
Bourbon Chocolate Pecan Pie
- 2 cups pecans
- 3 large eggs
- 3/4 cup dark brown sugar
- 1/3 cup light corn syrup
- 1/3 cup honey
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter melted
- 3 tablespoons bourbon
- 1/2 teaspoon salt
- 3/4 cup dark chocolate chips
- 1 pie dough see recipe in notes
- Prepare the pie dough.
- Roll the dough out to a 10 inch circle. Place it on the pie pan where it lays flat on the bottom and sides. Fold the dough overlapping the pie plate in and crimp to the bottom dough along the edge. You can use your your fingers or a fork.
- Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, honey, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.