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  • Bourbon Chocolate Pecan Pie

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    Bourbon Chocolate Pecan Pie
    Prep time:
    Cook time:
    Servings: 8 Slices
    by Barbara Ferrell
    15 recipes
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    Decades ago when Marie Callendar had a tiny shop exclusively for pies on Sunset Boulevard and either Highland or LaBrea (It was a long time ago) they made a delicious chocolate pecan pie. To this day, it never seemed to be adoped to their restaurants. I never found it again. Trying to recreate it, I've experimented. Chocolate chips don't integrate well. Pudding doesn't quite hit the mark, but the following hits it out of the park! ;-) Also, adding a little Bourbon cuts the sweetness along with adding another dimention, making this pie for ADULTS only.

    Ingredients

    • 1 Cup Dark or Light Corn Syrup
    • 1 Tlbs of Molasses (if using Light Corn Syrup)
    • 3 Eggs
    • 1/2 Cup White Sugar
    • 1/2 Cup Brown Sugar
    • 2 Tlbs Melted Butter
    • 1 tsp. Vanilla Extract
    • 1/4 Cup Bourbon
    • 2 Tlbs Hershey's Chocolate Syrup (Regular or Sugar Free)
    • 2 Cups Pecans
    • 1/4 or 1/2 Cup Coconut (optional) (See directions)
    • 1 unbaked 9" Pie Crust.
    • (High altitude baking requires reducing the temperature to 325, the sugar to 2/3 cup, and increasing the butter to 3 Tlbs.)

    Directions

    1. Preheat oven to 350 degrees. (High altitude to 325.)
    2. Blend the first seven (9) ingredients.
    3. Mix in Pecans (lightly toasted if desired.)
    4. If integrating Coconut into pie, use 1/2 Cup. Mix in 1/4 Cup toasted Coconut. Withhold 1/4 Cup untoasted Coconut to top the pie. This recipe is best leaving it for toping the pie, in which case DO NOT toast. The length of time to cook will over-cook coconut. It won't burn, but coconut will lose all mositure.
    5. Bake on center rack for 60 minutes. Pie should spring back when it is done.
    6. Cool for 2 to 3 hours in refrigerator.

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