Description
This is a variation of a pecan pie that blends chocolate chips and bourbon to make a rich and very tasty pie. Serve with a dollop of whipped cream.
Ingredients
- 1 (9 inch) store-bought pie crust, unbaked
- 3 tablespoons bourbon whiskey
- ¾ teaspoon instant coffee granules
- ¾ cup chopped pecans
- ¾ cup white sugar
- 3 eggs
- ¾ cup white corn syrup
- 6 tablespoons butter, melted
- 1 ½ teaspoons vanilla extract
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Press pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork.
- Bake pie crust in the preheated oven until it looks dry
- 4 to 5 minutes. Let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Pour bourbon whiskey into a small pot; heat over very low heat. Stir in instant coffee until dissolved. Stir in pecans.
- Beat sugar and eggs together in a bowl until well blended. Beat in corn syrup
- melted butter
- and vanilla extract. Fold in pecan mixture and chocolate chips. Pour mixture into the pie crust.
- Bake in the preheated oven until filling is firm and golden brown and crust is lightly browned
- 40 to 45 minutes. Cool completely before slicing
- at least 30 minutes.
Prep Time: 15 mins
Cook Time: 44 mins
Total Time: 1 hr 29 mins
Servings: 8