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Dark Chocolate Bourbon Pecan Pie

This is a pecan pie recipe for those of us who don't like pecans. Who can no to bourbon and dark chocolate? This really easy pie is really going to impress your in-laws (or your friends or your grandparents or that girl you're crushing on). Recipe found on seriouseats.com.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8
Author my Bottomless Boyfriend


  • 1 pie crust use your favorite recipe or a Pillsbury Refrigerated Pie Crust
  • 1 cup sugar
  • 4 tablespoons butter melted
  • 1/2 cup dark corn syrup light will also work
  • 3 large eggs beaten
  • 2 1/2 cups pecan halves
  • 3 tablespoons bourbon
  • 1/2 teaspoon salt
  • 6 ounces good-quality dark chocolate at least 60%, roughly chopped into 1/4-inch pieces


  1. <span></span>Preheat oven to 425°F. Blind bake the crust by lining the bottom and sides of the chilled, shaped pie shell with parchment or foil and fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and continue to bake until the bottom is light golden brown (Mine did not require additional baking). Remove the shell from the oven and allow it to cool. Lower the oven temperature to 350°F.
  2. <span></span>Meanwhile, in a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, bourbon, chocolate, salt and pecans and stir until all ingredients are combined. Pour mixture into the prepared pie shell and place in the preheated oven on the center rack. Bake for approximately 30 minutes, rotating halfway through until the pie is set and puffed just slightly. The pie should only jiggly slightly in the middle; if it need additional baking time, cover with foil and continue to bake until set. Mine required an additional 20 minutes.
  3. Allow the finished pie to cool completely before serving.