I am off cycle here with this recipe (I was going to post it in January), but my kids are home from college and are looking for this classic chocolate pecan pie. So, while I baked it, I decided to add it to this month’s collection of holiday family recipes.
This recipe came from a family friend and I’ve tweaked it over the years. I also use my own Butter Pie Crust instead of the original recipe because hers had graham crackers in the crust. It’s not hard to make, but I do watch it carefully in the oven as the pecans can sometimes burn if I’m not careful. I hope you enjoy it!
Kentucky Pie
Ingredients
- 1 butter pie crust for a 9" pie
- 2 cups pecans
- 3 large eggs
- 3/4 cup dark brown sugar
- 2/3 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 2 Tablespoons unsalted butter melted
- 3 Tablespoons bourbon
- 1/2 teaspoons salt
- 3/4 cup semi-sweet chocolate chips
Instructions
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Fit the dough into a 9" deep dish pie plate. Crimp the edges and cover and chill in the refrigerator.
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Preheat the oven to 375℉. Adjust the racks so there is one rack on the bottom. Line a rimmed baking sheet with the tin foil. Spread the pecans on the baking sheet and bake for 7-8 minutes, or until fragrant. Watch so they don't burn!
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In a large bowl, whisk together the eggs, brown sugar, light corn syrup, vanilla extract, melted butter, bourbon, and salt until well blended.
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Gently stir in the toasted pecans and chocolate chips until evenly combined. Pour the filling into the prepared pie shell. Bake on the bottom rack of the oven for 55 minutes or until the center of the pie is set. BUT 1/2 way through the baking time, tent foil over the crust to prevent over-browning.
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Remove from oven and place on a baking rack. Cool for at least 1 hour before serving. The pie can be made one day ahead and kept at room temperature. To rewarm, heat in a 325℉ oven for 15 minutes. Serve with ice cream!
