Chocolate Pecan Bourbon Pie
- Yield 10 servings
“I consider this to be my ‘lucky’ pie. In addition to its being our first National Pie Championship winner, our customers voted it into the ‘Best Slice Challenge’ contest on Good Morning America.”—Michele Stuart
- 1 (9-inch) piecrust, store-bought or your favorite crust recipe
- 2 tablespoons heavy cream (to glaze the crimped pie edges)
- 3 large eggs, at room temperature
- 1/2 cup plus 1 tablespoon sugar
- 1 1/4 cups dark corn syrup
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon bourbon
- 5 tablespoons unsalted butter, melted and kept warm
- 1 1/2 cups chopped pecans
- 3/4 cup semisweet chocolate chips
- Preheat oven to 350F.
- Brush edges of pie shell with heavy cream.
- To prepare the filling, combine eggs, sugar, corn syrup, vanilla and bourbon in a large bowl. Beat with an electric mixer on medium speed. Be sure to scrape the sides and bottom of the bowl at least 2 times while mixing. Add warm melted butter and mix well.
- In a separate bowl, combine pecans and chocolate chips. Sprinkle over bottom of pie shell. Pour filling over the nuts and chips, covering them completely.
- Place on a baking sheet and bake 40 to 45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. The pie will continue to bake after it’s removed from the oven. Transfer to a wire rack and let cool 2 to 3 hours before serving. This pie is best served at room temperature or warmed in a 350F oven about 10 minutes. It can be stored in the refrigerator up to 5 days. When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.
Reprinted with permission from Michele Stuart’s Perfect Pies (Ballantine Books, 2011).
Watch this video to see how it’s made