Baked's Bourbon Chocolate Pecan Pie

This Thanksgiving, I gave thanks for my favorite baking book of all time - Baked: New Frontiers in Baking. I love everything I have ever made out of this book and this pecan pie was no exception. It had the perfect gooey texture with a slight, sweet taste of bourbon, and a delicious ribbon of chocolate. Although I thought the bourbon was a perfectly yummy addition to this pie, some of my family members thought it was a bit strong. Maybe just 2 tablespoons next time. Also, I felt that the chocolate was a bit overpowering so next time I will reduce it's quantity to 2/3 cup. I will definitely be baking this again in 26 DAYS! for Christmas.

Bourbon Chocolate Pecan Pie
from Baked: New Frontiers in Baking

1 chilled pie crust dough
2 cups pecan halves, toasted
3 large eggs, room temp
3/4 cup light corn syrup
3 Tbs sugar
4 Tbs packed dark brown sugar
3 Tbs unsalted butter, melted
pinch salt
1 tsp vanilla
3 Tbs bourbon
1 cup (6 oz) semisweet chocolate chips

Roll out pie dough to a 12 inch round. Carefully work into pie dish, folding overhang under and crimping edge as you go. Wrap and freeze until firm, about 2 hours.

Preheat oven to 325. Coarsely chop 3/4 cup of the pecans and set aside. In a large bowl. whisk the eggs until combined. Add corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in chopped pecans and set aside. Remove frozen pie shell from freezer and spread chocolate chips evenly along the bottom. Slowly pour filling on top of chocolate chips. Arrange remaining 1 1/4 cups pecan halves on top of the filling.

Bake pie in center of oven for 30 minutes, then cover edges, and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. The pie is done when the knife comes out clean. Cool pie to room temperature on a wire rack and serve or store in the refrigerator.


My talented Aunt Bobbie baked the other two pies - one pumpkin and one apple. The apple pie she made was my favorite of the night, piled so high with juicy apples and a thick, sugary crust. I'm still dreaming about it! She has started a pie baking business down in Southern California and, after just one bite, I'm confident she will be very successful.