Food and Recipes Recipes Chocolate-Bourbon Pecan Pie Recipe 5.0 (3) 2 Reviews This Thanksgiving, give your classic pecan pie a chocolate-bourbon flavor upgrade. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on July 20, 2021 Print Share Share Tweet Pin Email Active Time: 15 mins Total Time: 2 hrs 10 mins Yield: 6 to 8 serves If your family is getting bored with the same pecan pie recipe every year at Thanksgiving dinner, this is the best recipe to swap it with. You actually might want to make two, because this decadent pie will be the first item finished off at the dessert table. Chocolate-lovers at your Thanksgiving feast will love this dessert, but it will satisfy the classic pecan pie fans, too. Like many Southern recipes, this one gets added warmth and flavor from a splash of bourbon, but of course, you can always substitute water. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. And with only 15 minutes of hands-on time, this dessert won't put a dent in your Thanksgiving prep. This pie recipe is so quick and easy to make partially because it calls for a refrigerated piecrust. If you have time, you can always make our Single-Crust Pie Pastry instead to make this recipe 100 percent homemade. Like other pecan pies, we think this one would be over-the-top delicious served with a spoonful of whipped cream or a scoop of vanilla ice cream. Ingredients ½ (14.1-oz.) package refrigerated piecrust 1 ½ cups chopped toasted pecans 1 cup (6 oz.) semisweet chocolate morsels 1 cup dark corn syrup ½ cup granulated sugar ½ cup firmly packed light brown sugar ¼ cup bourbon or water 4 large eggs ¼ cup butter, melted 2 teaspoons plain white cornmeal 2 teaspoons vanilla extract ½ teaspoon table salt Directions Preheat oven to 325ºF. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust. Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat. Whisk together eggs and next 4 ingredients. Gradually whisk one-fourth of hot corn syrup mixture into egg mixture; add to remaining hot corn syrup mixture, whisking constantly. Pour filling into prepared piecrust. Bake at 325°F for 55 minutes or until set; cool pie completely on a wire rack (about 1 hour). Hector Sanchez Print