Heather's Bourbon Chocolate Pecan Pie 8.000

Allison Dinner

Nov 27, 2008

Here you'll find all the important food groups: sugar, butter and chocolate. Combined, they make a very rich dessert, although the subtle flavor of the bourbon keeps it from being unbearably sweet. Heather Kennedy says the pie is good with vanilla ice cream -- and more bourbon. To store, cover and refrigerate for up to 4 days.


Servings: 8
Ingredients
  • 1 cup pecan halves (about 4 ounces)
  • 1/2 cup bourbon
  • 1 cup light brown sugar
  • 1 cup light corn syrup, such as Karo brand
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 cup semisweet chocolate chips
  • 1 9-inch homemade or store-bought unbaked pie crust
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

Four to 6 hours before you are ready to bake, combine the pecans and bourbon in a small container; seal tightly and shake the container occasionally to promote even soaking.

Set a strainer over a small bowl to catch the bourbon; strain the nuts, reserving the 2 ingredients separately.

Position an oven rack in the middle of the oven and preheat to 325 degrees.

Combine the brown sugar, corn syrup and butter in a medium saucepan over medium heat and cook, stirring constantly, until the brown sugar has melted and the mixture is well combined.

Remove from the heat and add the chocolate chips, stirring until the mixture is smooth. Allow to cool slightly.

Place the pie crust in a 9-inch Pyrex pie plate, crimp the rim decoratively and place the pie plate on a baking sheet. Place the soaked pecans on the bottom of the crust.

Combine the eggs, 1/4 cup of the reserved bourbon, vanilla extract and salt in a medium mixing bowl and mix well. Gradually add the slightly cooled sugar-chocolate mixture, stirring to combine thoroughly. Pour the mixture over the pecans in the pie crust.

Bake for 50 minutes to 1 hour or until the center of the pie has set. Transfer to a wire rack to cool completely.

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Recipe Source

From Heather Kennedy.

Tested by Candy Sagon.

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