Pecan Pie +

Posted on November 24, 2011


Before thanksgiving I was arguing with a friend about the merits of pecan pies that have added “extras”. I held to the argument that pecan pies should be all about the pecans, and nothing else. But, I admit, I came home and started looking up recipes for bourbon pecan pies, because, after all, everything is a little better with a little alcohol.

This was the result.

This was adapted from All Recipes website; I definitely added more bourbon–probably too much. Whoops.

  • 1 (9 inch) crust (make yours using this recipe).
  • 1 cup white sugar (or try raw if you are feeling crunchy)
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 4 eggs, beaten
  • 1/4 cup bourbon (seems like enough…right?)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 6 ounces semisweet chocolate chips
  • 1 cup chopped pecans

Preheat to 325 degrees.

Combine sugar, corn syrup and butter in a saucepan over medium heat

In a large bowl combine eggs, bourbon, vanilla and salt.

Pour sugar mixture into egg mixture slowly, while stirring. Add chocolate chips and pecans.

Pour mixture into pie shell, and bake for 50-55 minutes, until perfect.

You may want to pre-bake your crust for maximum effect.

Serve with whipped cream and among friends!