Deep Dish Ultra Rich Chocolate Bourbon Pecan Pie

 

Phew…that’s a mouthful to say! This is the pie that I made while at my parents house for Thanksgiving, and it was delish!

Ingredients:
Crust:

  • 2½ cups GF flour (I used Bob’s Red Mill GF flour)
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1/3 cup ice water

Filling:

  • 1 16-ounce bottle light corn syrup
  • 1½ cups packed brown sugar
  • ⅓ cup butter, melted
  • 5 large eggs, lightly beaten
  • 4 large egg yolks, lightly beaten
  • 1 tablespoon vanilla extract
  • 4 tablespoons bourbon
  • ½ teaspoon salt
  • 1½ cup chocolate chips
  • 3½ cups pecan pieces

bourbon pecan pie 1

Directions:

  1. Mix together flour and salt in food processor or large mixer. Add butter and mix until it resembles coarse meal. Gradually add in enough ice water until dough clumps form. Gather dough into a ball. Roll dough on lightly-floured surface until it’s 13-inches around. Transfer to a greased pie pan and chill for 25-30 minutes.
  2. Preheat oven to 375 degrees. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Fold in chocolate chips and pecans.
  3. Pour mixture into pan lined with uncooked dough. Bake at 375 degrees for 15 minutes. Reduce oven to 325 degrees and bake for an additional 2 hours. Cool completely.

As you can see I had a little extra filling, so I made a couple little crustless pies!

bourbon pecan pie 2

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