Pecan pie is as southern as Scarlett O'hara and "Gone With The Wind" or Paula Deen, whatever your point of reference is..lol. Most people love it and it's actually not all that hard to bake, but few people do anymore it seems. Chocolate Bourbon Pecan Pie is a very Kentucky version of the pie, kicked up a little notch. Because all good bourbon is born and raised in Kentucky, we tend to use it in our cooking quite a bit. If you do not want to buy bourbon just to put 2 tablespoons in this pie, never fear, you can substitute a teaspoon of good vanilla.
If you do invest in a little bottle of bourbon for this, don't worry, we will use it in several other recipes, especially during the holidays. I have not posted my bourbon soaked ham yet and you do not want to miss that one. There is no substitute for the bourbon there. We will also be making Miss Evelyn's Bourbon Balls in the next months and you will need a good amount for those. Here is what you need for this pie:
1 9 inch unbaked pie shell
2 cups pecans (halves are pretty, but you can used the pieces)
3 large eggs, beaten
4 Tbs. butter, melted
1 cup sugar
1/2 cup white corn syrup
3/4 cup semi-sweet chocolate chips ( I use the mini chips)
2 Tbs. good KY bourbon ( can use 1 tsp. good vanilla)
dash of salt
Blend the eggs with butter, then mix in sugar, syrup, just a dash of salt, and bourbon. Stir in the chocolate chips at the end. pour this mixture over the pecans in the pie shell.
COOKING TIP: Before you fill the pie shell, place it on a cookie sheet or pizza pan. The pie will cook more evenly and it's easier to move it to and from the oven.
Bake on 375 degrees for 10 minutes. Lower oven to 350 degrees and bake an additional 30 minutes or until it is set. Remove and cool for about an hour before serving.
Serve with a scoop of vanilla ice or a dollop of whipped cream!
Chocolate Bourbon Pecan Pie!