Description
Chocolate, nuts, brown sugar, bourbon…no special occasion needed for this decadent dessert. It’s a family favorite and so easy. Serve with lightly-sweetened whipped cream, dairy whipped topping, or vanilla ice cream and warmed chocolate syrup.
Ingredients
- 3 extra large eggs
- 2 tablespoons corn oil
- 1 tablespoon bourbon whiskey
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¾ cup white sugar
- ¾ cup packed light brown sugar
- 1 ⅛ cups butter, softened
- 1 ½ cups chopped toasted pecans
- 9 ounces semisweet chocolate chips
- 1 (9 inch) unbaked pie crust
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy
- about 3 minutes; beat corn oil
- bourbon whiskey
- and vanilla extract into the eggs until just incorporated.
- Beat flour
- white sugar
- and light brown sugar into egg mixture until smoothly blended
- then beat in butter.
- Gently stir pecans and chocolate chips into the filling.
- Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
- Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean
- 55 to 60 minutes.
- Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.
Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 8