The only thing better than pecan pie? Chocolate bourbon pecan pie! That’s right, your favorite sticky-sweet pie got a chocolatey makeover so good you’ll have to make it at least once this holiday season.
1 Basic Pie Crust
2 large eggs, at room temperature
1/2 c. butter, browned and cooled slightly
1/4 c. granulated sugar
1 c. dark brown sugar
1 tbsp. all-purpose flour
1 tbsp. whole milk
1 tbsp. bourbon
1 tsp. pure vanilla extract
2 c. pecans, chopped
4 oz. dark chocolate, chopped
- Preheat oven to 375°. On a lightly floured surface, roll out dough into a 12” circle. Drape over pie dish and gently press to fit, making sure there are no air bubbles. Trim edge to 1” and tuck overhang under itself and crimp edges. Bake until lightly golden and only par-baked, 15 minutes.
- Increase oven temperature to 400°. In a large bowl, beat eggs until slightly foamy, then stir in browned butter, white sugar, and brown sugar. Whisk together until fully combined, then stir in flour, milk, bourbon, and vanilla. Add pecans and chocolate chunks and stir until fully combined. Pour mixture into par-baked pie crust.
- Bake 10 minutes, then lower oven to 325° and bake until top no longer jiggles in center, 40 to 50 minutes more.
- Let cool completely before slicing and serving.