There are two great pecan pie debates:
1) Is it pronounced “pa-KAHN” or “PEE-can”? (clearly, it’s “pa-KAHN”)
2) To chocolate chip, or not to chocolate chip?
Number 2 is where our house is divided. Chad grew up with pecan pies sans chocolate chips, while I maintain that it’s not worth eating without them. I do all of the baking, so you can guess who won that one!
I can't recall a holiday season without pecan pie. My mom has baked one every year since I can remember. As a kid I was very skeptical of how something so pecan-centric could qualify as a dessert; it felt like a trick akin to putting cheese on broccoli to get me to eat my vegetables. Once I discovered the underlying syrupy, chocolate-speckled filling, it was game-over. This recipe deviates from my mom's original, especially with the addition of bourbon, but it still feels so nostalgic. I sipped on some Buffalo Trace with my slice (since I had it out for the pie recipe anyways), and I think the nutty, buttery flavor of the pecans paired perfectly.
You can enjoy this pie plain and get all of the subtle bourbon flavors, you can top it with a scoop of vanilla ice cream, or you can finish it off with this Bourbon Cream Infused Whipped Cream (which is my personal favorite).
Chocolate Chip Bourbon Pecan Pie
- 1 pie crust
- 3 eggs
- 1/3 c. sugar
- 1/3 c. brown sugar (packed)
- 5 Tbsp butter
- 3 Tbsp. bourbon
- 3/4 c. dark corn syrup
- Dash of salt
- 3/4 c. semi-sweet chocolate chips*
- 1 ½ c. chopped pecans
*You can dial it back to a 1/2 c. if you want it to be a little less chocolatey
1 Preheat oven to 350F, grease your pie dish, and prepare your pie crust
2 In a medium-large bowl, beat the eggs briefly with a mixer until smooth, then add both of the sugars and mix to combine
3 Mix in the bourbon, dark corn syrup, melted butter, and salt
4 Stir in the chocolate chips and pecans
5 Pour the mixture into the prepared pie dish
6 Bake for 45-50 minutes, allow to cool before serving
Did you make this recipe? Let us know!