The purpose of the spiced syrup is to give real pumpkin flavor rather than pumpkin pie flavor. Everyone adored these since they are crunchy and fluffy.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 8 |
| Yield: | 1 (9-inch) pie |
Ingredients
- 1 cup white sugar
- 1 cup light corn syrup
- ½ cup unsalted butter
- 4 large eggs
- ¼ cup bourbon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 6 ounces semisweet chocolate chips
- 1 cup chopped pecans
- 1 (9 inch) pie shell
Instructions
- Preheat the oven to 325 degrees F (165 degrees F).
- Heat sugar, corn syrup, and butter in a small saucepan over medium heat, stirring constantly, until butter melts and sugar dissolves. Remove from the heat and cool slightly, about 5 minutes.
- Whisk eggs, bourbon, vanilla, and salt together in a large bowl until well combined. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
- Bake in the preheated oven until set and golden, 50 to 55 minutes. Serve warm or chilled.
Reviews
This is so good. I make it every year for Thanksgiving and Christmas
I like this best chilled and I do a generous pour on the bourbon bc I like the flavor. I line the crust with chocolate chips then pour the filling. Delicious
This is my 5th year of making this pie. I have to make an extra one because my daughter loves to take it home for herself! The only thing I do differently is use a chocolate Oreo pre-made pie filing. Yummy!
This pie is outrageously delicious! Everyone loved it on Thanksgiving. The only problem is, it actually takes at least an hour and a half or more to bake at 325 degrees. This recipe makes way too much filling for a 9 inch deep dish Marie Calender’s recipe pie crust, and so, takes forever to bake, requiring constant checking to see if its done.
This is the most deeeeelicious pie I have ever made or eaten! Everyone LOVED it on Thanksgiving! And I mean, they couldn’t stop raving about it. It was exactly what I expected when I wanted a chocolate bourbon pecan pie. The flavors of the bourbon and the chocolate are both spot on. I can’t wait to make this again. Watch your cooking time with pecan pies though, they usually take a good 5 minutes longer than the stated time in the recipe. You can tell it’s done if the outer half of the pie filling looks firm, but there’s still a slight jiggle in the center when you take it out and wiggle it a little. It will finish cooking after you take it out. Good Luck!
I’ve used this recipe the last several years and it’s always a huge hit. I modify mine very slightly, using dark chocolate and caramel bourbon with a chocolate nut pie crust. Even when using the exact recipe to the letter, it ends up making two 9” pies rather than one.
Easy, rich, and very good! I may try some suggestions next time like reducing the chocolate or sugar just a bit, but we really love this pie! Will definitely make this for the holidays!
Excellent recipe! I’ve made chocolate pecan pies before but they usually have more of a brownie texture. This was more creamy and very good. I’ll be making it again soon.
Yummy, especially with vanilla ice cream. I made a few changes by using 4 tablespoons of bourbon, melting about a 1/2 cup of chips to mix in with the filling and also putting a single layer of chocolate chips on the bottom of the pie shell . I softened the chips in shell for 15 seconds in he microwave before adding the filling. After I poured the filling in to the pie shell, I also added a layer of pecans to make it look pretty. It took exactly an hour to bake. I covered loosely with foil when it started browning. When the hour was up, I turned off the oven and left the pie with door open to cool and continue to set in the middle. It was perfect!! Next time I may add another tablespoon of bourbon for more bourbon flavor.
This pie is delicious and was a big hit with the family this Christmas. I made a few changes—the biggest one was using a cup of agave nectar instead of the corn syrup (our grocery store was out of Karo) and it worked great. I also used 1/2 cup brown and 1/2 cup white sugar instead of all white, and I used two cups of coarsely chopped pecans. I used the full 1/4 of bourbon (just right) and put the 6 oz of chocolate chips in the bottom of the uncooked homemade pie crust before pouring in the pie filling that was just right for a deep dish pie. Served the pie with vanilla ice cream (to “cut the sweet” as they say in Steel Magnolias) and the leftovers were excellent too a couple days later. This recipe is definitely a keeper!
I made this for Christmas. I was a little short on Karo syrup so I added a tablespoon of maple syrup. The comments were “the best pecan pie ever “! I’m making it again for New Year’s day. I think I will add the maple syrup again.
followed the advice or others…..less bourbon and a little less sugar. Amazing!!
I loved it! It is enough filling for 2 deep dish pie crusts. When I baked it all in 1 deep dish crust, it took 65 min to set so I definitely recommend using 2 deep dish crusts. I also put a layer of chocolate chips on the bottom as another reviewer suggested. With everything else, I did exactly as the recipe says. Before this recipe, I made a chocolate chip pecan pie without bourbon every Christmas and it was good. But I’m not going back. Serve it à la mode!!
I loved the bourbon, just the right amount to taste it without being overwhelming. I did adjust a bit…halved the chocolate and increased the pecans. 4 stars because it was too sweet for my taste.
I’ve made this several times for Friendsgiving, and it’s always a hit!
I layered the bottom of the filling with whole pecans and chocolate chips. I then poured on the filling.
Made this for Thanksgiving. Guests liked it–even those who are not pecan pie fans. I added some extra chocolate chips. Will make again.
A family favorite. I was short one egg so I added extra bourbon
Was easy to prep. It baked awesome. I had extra filling because I do not want the filling bubbling over. I poured the extra filling into small baking dish and baked it to appear like a Creme brûlée abd then I spooned it onto baked puff pastry ! Delish. Ok then I squeezed caramel chocolate onto it 😉
I’ve used this recipe for a couple years now and the only thing I did different this time was halve the amount of butter, the last couple years when I made it using the amount of butter in the recipe I noticed not always but sometimes the butter would overflow out of the crust, even using the deep dish pie crusts. This year didn’t have any issues with that so that’s how I’ll keep doing it. But everyone loves this pie when I make it! Took it to the work potluck last year and one of the guys ate probably half
Like the others, I put the chocolate chips directly on the pie shell before pouring the pecan mix in. Too much mix for one pie shell, not enough for two, started 1.5x the ingredients in the pecan mix and comes out perfect for 2 pies.