"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chocolate Bourbon Pecan Pie Recipe

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This recipe for Chocolate Bourbon Pecan Pie, by , is from Our Family Cookbook -- Celebrating Our Southern Roots & More, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Coyle
Added: Wednesday, September 23, 2009


1/2 package refrigerated pie crusts
1-1/2 chopped pecans
1 cup semisweet chocolate morsels
1 cup dark corn syrup
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 cup bourbon (or water)
4 large eggs
1/4 cup butter, melted
2 tsp. cornmeal
2 tsp. vanilla
1/2 tsp. salt

Preheat oven to 325F. Fit pie crust into a 9-inch deep-dish pie plate, fold edges under and crimp.

Sprinkle pecans and chocolate morsels into the bottom of the crust, distributing evening. Combine corn syrup, sugar, brown sugar, and bourbon in a saucepan. Bring to a boil over medium heat, cook, stirring constantly, for 3 minutes. Remove from heat.

Whisk together eggs, butter, cornmeal, vanilla, and salt in a bowl. Gradually whisk in about 1/4 of the hot sugar mixture into the egg mixture. Add remaining hot mixture.

Pour filling into prepared pie crust. Bake for 55 minutes of until set. Cool on a wire rack.

Serve with whipped cream or vanilla ice cream.

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