A rich chocolate pecan pie with a delicate, glistening crust and a soft, decadent filling flavored with bourbon and vanilla. Served slightly warm with whipped cream, it's an easy but impressive dessert.
Servings: 8
Prep Time: About 15 minutes
Cook Time: About 40 minutes, plus cooling time
Ingredients:
- 2 eggs, room temperature
- 1 cup sugar
- ½ cup all-purpose flour
- ½ cup unsalted butter, melted and cooled
- 1 cup chocolate chips
- 1 cup chopped pecans, lightly toasted
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1 (9-inch) unbaked pie shell
- Whipped cream, for serving
Instructions:
- Preheat the oven to 350°F.
- In a small bowl of an electric mixer, beat the eggs on high speed until light and lemon-colored.
- Gradually beat in the sugar.
- Reduce the mixer speed to low. Add the flour and melted, cooled butter and mix until thoroughly combined.
- Stir in the chocolate chips, toasted pecans, bourbon and vanilla.
- Pour the filling into the unbaked pie shell and spread evenly.
- Bake for about 40 minutes, or until the pie is golden brown.
- Remove from the oven and allow the pie to rest at room temperature for 2–5 hours.
- Before serving, reheat the pie in a 300°F oven for 10 minutes.
- Serve slightly warm with whipped cream.
Tip: Don't overbake the pie. When properly baked, the top will have a distinctive glistening crust. A tester inserted into the center should come out clean but may still appear slightly glossy.
Source: Mom