Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

  • 6 each Eggs
  • 1/2 pound Brown Sugar
  • 1 cup Karo Syrup
  • 1/2 cup Half & Half
  • 10 oz Pecan Pieces
  • 1/2 pound Chocolate Chips
  • 1/2 cup Maker’s Mark Bourbon
  • 1 each Pie Crust
  • 1 tsp Oil (to coat pan)

Pre-heat oven to 350 degrees. In a large mixing bowl, whip eggs until creamy yellow. Add sugar, syrup and half & half. Blend until all ingredients are blended and mixture is smooth. Mix in pecans, chocolate chips and bourbon. Lightly coat a springform pan with oil. Cover outside of pan with foil. Place pie crust in pan and gently press dough out to coat bottom and sides of pan. Make sure pie dough does not have any holes, so that filling doesn’t leak out. Pour filling into prepared pan. Place pan on a baking sheet, bake in hot oven for two hours. Cool pie before cutting. Serve warmed with ice cream or whipped cream.

Makes: 10 slices

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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