Chocolate Bourbon Pecan Pie
Pecan pie on its own is great but when you add these two extra ingredients, this Chocolate Bourbon Pecan pie is absolutely amazing!
Ingredients
PIE
- 1 1/2 cups pecans, roughly chopped plus 25 nice halves for the top of the pie
- 4 large free-run eggs
- 1 cup golden corn syrup see Recipe
- 1 cup packed brown sugar
- 4 tbsp. unsalted butter, melted tips & tricks
- 1 tbsp. bourbon
- 1 tsp. pure vanilla extract
- 1/4 tsp. ground Himalayan sea salt
- 1 9-inch pie crust see Recipe
CHOCOLATE GANACHE
- 6 ounces dark chocolate
- 6 ounces 35% heavy cream
Directions
FILLING
- Preheat oven to 325ºF.
- Place chopped pecans evenly on one baking sheet and the 25 whole ones on another baking sheet. Transfer to the preheated oven and roast for 10 minutes, flipping them every 2 ½ minutes.
- Remove from the heat and let them cool off while making the filling.
- Increase the oven temperature to 400ºF.
- In a large bowl, add eggs and beat them until nice and frothy. Add corn syrup, brown sugar, unsalted butter, bourbon, vanilla extract and sea salt; beat to combine.
- To this, add chopped pecans and gently fold them in with a spatula. Transfer the bourbon mixture to a 9-inch pie crust Place a pie crust shield to prevent it from burning or use foil.
- Transfer to the 400ºF preheated oven and bake for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes. Meanwhile, make the ganache.
- When the time is up, remove the pie from the heat and cool off for about 10 minutes before pouring on the ganache. Using a spatula, spread it out evenly.
- Gently place the pecan halves around the outside edge of the pie and then make a smaller circle in the middle.
- Transfer the pie to the fridge to set up for about 1 ½ to 2 hours.
CHOCOLATE GANACHE
- Use a double boiler on medium-low heat and add dark chocolate along with heavy cream. Stir the ingredients until the chocolate is all melted, about 15 to 20 minutes.
- Remove from the heat to cool off.