A Southern pecan pie elevated with semi-sweet chocolate chips and a splash of bourbon, baked in a flaky crust until rich and gooey. The dessert that quietly steals every holiday table.
Ingredients
- 1 unbaked 9-inch pie crust
- 1½ cups pecan halves
- 3 large eggs, room temperature
- ¾ cup light corn syrup
- ½ cup brown sugar
- ¼ cup granulated sugar
- 4 Tbsp unsalted butter, melted
- 2 Tbsp bourbon
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ¼ tsp salt
Instructions
Preheat oven to 350°. Arrange pecans evenly in the pie crust.
Sprinkle chocolate chips over the pecans. In a large bowl, whisk eggs until smooth.
Add corn syrup, brown sugar, granulated sugar, melted butter, bourbon, vanilla, and salt. Whisk until fully blended.
Slowly pour filling over pecans and chocolate. Bake 50 to 55 minutes until the center is just set with a slight jiggle.
If crust browns too quickly, tent loosely with foil. Remove from oven and allow to cool completely before slicing.
Serving Suggestion Serve warm with vanilla ice cream or whipped cream drizzle.