Pecan pie is actually very easy to make, but with a few special touches that are equally easy, you can take your regular pecan pie to the next level. This recipe for pecan pie adds two extra special ingredients that are near and dear to my heart – chocolate and bourbon.
Chocolate is always a good way to make something better (at least if you’re making it in my house), but the nice thing about this recipe is that you don’t have to do anything with it, other than pick a good quality dark chocolate and toss it in the pie dish along with the pecans. The same goes for the bourbon – pick your favorite bourbon and simply add it to the filling mixture that you’re already making. Of course, if you don’t want to add the bourbon, don’t. Just leave it out – there’s no need to replace it with anything.
The next simple trick to make your pecan pie stand out is all about the pecans themselves. Reserve a few pecan halves and place them in a decorative circle around the outside of the pie. It’s a simple touch, but it makes a big difference visually and how people see food definitely affects the overall impression of what it is they are eating.
Of course, you can (and should) make this ahead of time. If it is indeed Thanksgiving, you’ll have plenty of other things to do the day of the big meal. Keep it on the countertop, covered, and just reheat ever so slightly before serving if desired.
When you’re ready to serve, all you’ll have to do is slice it, listen to the “oohs” and “ahhs” as people see the chocolate inside and dollop a little whipped cream on top if you’re game.
This sounds a lot like our Kentucky Derby Pie. It should be delicious!
The picture of the ingredients shows butter but I don’t see butter mentioned in the recipe. Is the recipe correct as is?
Sorry Nancy. I fixed that in the recipe now. I appreciate the call out.
I made this for Thanksgiving. It was a BIG success!
I made this pie into mini pies using a mini muffin tin. They were the perfect two bite treat and the first dessert gone.
Do you turn the heat after after adding the melted butter in step #4? Or, do you leave the heat on while tempering the eggs, then turn heat off after adding tempered eggs back into the sauce?
After you simmer for 2 minutes, you turn the heat off underneath the pan, so before you whisk in the melted butter.
Where I live corn syrup is not available. Do you think it’s possible to make the pie with panela instead? If so, how would I do it? Thanks!
I have never tried it but I do think you could substitute the corn syrup for panela in a liquid form. I would use the same amount in the recipe for the corn syrup.
ML
Between the corn syrup, the two sugars, and the chocolate chips, there’s a lot of sweetness going on here. Could I reduce the sugars by half or is it necessary for structure?
We can’t stop eating this pie! Thank you Meredith (and Jim Beam) 😉
Meredith, I have pecans in the shells. I know there has to be a way to crack them open and get nice halves.. Can you tell me the secret.?
Hi, One tip is to put the pecans in a pot of water and bring the water to a boil. Once it is at a boil, let it boil for 10 minutes and then strain it. When they are cool enough to handle, they should be a lot easier to crack with a nut cracker.