Our Ultimate Bourbon Chocolate Pecan Pie

Since we moved to Virginia, 12 years ago, we have been celebrating almost all of our Thanksgiving dinners at our house.  Even though I try to include some of the traditions of my family, we have also created some in our life here in Virginia.

One pie that will not come off our menu, unless we become allergic to pecans, is this Bourbon Chocolate Pecan Pie.  Ironically when I got married a friend of mine gave me the Junior League of Richmond cookbook.  This recipe is adapted from the Virginia Fare cookbook.

The best part of this recipe is that is it pretty fool proof.  Even in the recipe it says you cannot overbake the pie.  Make it even more fool proof,  buy pre-made crusts like me!!  One day when pies are the only thing I am bringing to the Thanksgiving dinner, I will attempt it once more.

You can also make this a few days ahead.  I prefer it a little warm so just pop it in the oven for 10 to 15 minutes before serving!!  Gooey awesomeness.  (are those even words).

This is especially decadent with whipped cream or last year  I topped my pies off with homemade Cinnamon Ice Cream.  Watch out!!

Hope your Thanksgiving planning is coming along.

1 cup sugar
1  9 inch pie shell-unbaked
1/2 – 3/4 cup chopped pecan halves plus 1/4 cup pecan halves
3 large eggs beaten
3/4 cup light corn syrup
1/4 cup of butter–softened
Pinch of salt
1 teaspoon pure vanilla extract
2 tablespoons bourbon
1/2 to 3/4 semisweet chocolate chips

pecan and chocolate amounts depend on your taste.

Preheat the oven to 375 degrees F. 

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and chocolate.

Arrange the remaining 1/4 cups pecan halves on top of the filling in a decorative pattern.
Bake in the center of the oven for 50 minutes. Just watch and keep the edges from burning.  You can always place tin foil around crust if getting too dark too fast.