When the holidays come around there is nothing I want more then a huge slice of pecan pie. This year I wanted to change it up a little and add chocolate. If I am making something for the first time I usually go to the NYTimes recipe section online. They always have incredible recipes with very detailed reviews. I saw a recipe that had the chocolate melted into the butter then baked. They reviews were all over the place so I decided to just wing it and try creating my own recipe.
I know a lot of my recipes have millions of ingredients and are half a page long, but one thing I am way too lazy to do is make my own pie crust. I usually have rolls of premade crust in my freezer. Perfect for those pie cravings. These giant dark chocolate chips are an absolutely perfect for this pie. I don’t think I would like it as much if the chocolate was melted in. I really enjoyed how you could taste that classic pecan pie filling with big bites of melty dark chocolate.
Pecan pie has always been my Dad’s favorite dessert. When I was a child a did not appreciate pecans the way I do now and I used to pick them all out of my pie. I would be left with that perfect sugary filling and crunchy crust. My mom always made us homemade whipped cream so that is a habit I carried with me. If you are in a kid free household this whipped cream is perfect to spike with a little bourbon.
- 1 Prepared sheet of pie dough
- 2 tbsp of melted salted butter cooled
- 2 cups of pecans (toasted)
- 1 cup of sugar
- 1 cup of light corn syrup
- 1/2 cup of dark chocolate chips
- 2 tbsp of pure vanilla extract
- 2 tbsp of bourbon (optional)
- 1 cup of heavy whipping cream
- 1/2 cup of powdered sugar
- 1 tsp of bourbon
- Preheat the oven to 350 degrees.
- Mix together the butter, eggs, corn syrup, vanilla and sugar.
- Add bourbon if desired.
- Mix in the pecans and chocolate.
- Place pie dough into a pie dish and pour the filling over the top.
- Tap the dish on the counter to help the pecans rise to the top.
- Bake for 45-50 minutes or until the middle sets.
- I covered the pie with foil before baking and removed 15 minutes before finishing so the crust would not burn.
- Let the pie cool before serving.
- For the whip cream:
- In a large clean dry bowl add the cold heavy cream, sugar and bourbon (vanilla if you don’t want bourbon).
- Mix with a hand mixer on high until soft peaks form.
Doesn’t that look like the best bite ever?
