Adventures in the II Kitchen: Bourbon Chocolate Pecan Pie

Remember last Friday when I gave you a brief hint at what I was whipping up for Friendsgiving? And then on Sunday I gave you a nice glimpse at the finished product? Well low and behold, I went with a damn good chocolate bourbon pecan pie that was quite the hit of the party, so much so that I’ll actually be making it again Thursday for Thanksgiving dinner. Post SoulCycle turkey ride of course.

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  • 1 pie crust, do not pre bake or use a premade one!
  • 1 1/4 cups semisweet chocolate chips
  • 1 1/2 cups roughly chopped pecans
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 4 large eggs, slightly beaten
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup bourbon
  • 2 tbsp melted unsalted butter


  • 1 9” pie plate


Preheat oven to 325 degrees. Either make your pie crust from scratch or roll out a frozen one. If you go the route of frozen I recommend this one, it turns out perfect and tastes as close to homemade as you can get.

Once rolled out, lay the pie crust in the pie plate and allow it to hang slightly over the side of the edge of the plate. Pinch the ends of the crust, stick the bottom with a fork and leave out, ideally keep the crust at room temp until you bake it.

Put half of the chocolate chips and the pecans on the bottom of the pie and set off to the side along with the other half of the pecans and chocolate chips.

Over medium heat, combine bourbon, corn syrup and  brown sugar in a pot stir consistently until ingredients have blended and mixture is boiling. Once at a boil, remove from heat and set to the side.

In a large mixing bowl, combine eggs, butter, salt and vanilla, mix well. Take the pot of mixture #1 and slowly begin to whisk into mixture #2. It’s important to mix together slowly, continue mixing until all of mixture #1 has been poured. Once combined, add in the remaining pecans and chocolate chips, mix well. Pour mixture into pie crust and over pecans and chocolate chips. Bake for 1 hour, I like to check on the pie at about the 30 minute mark and then again at 45 minutes to gauge how the pie crust is baking. If it’s getting too dark, you can place aluminum foil around the edges to prevetn them from burning.

Remove from oven and allow it to cool for about an hour before serving.


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