Old-Fashioned Chocolate-Bourbon Pecan Pie
Bourbon Whipped Cream
Ingredients
- 1 (14.1-oz) pkg refrigerated pie crusts
- ¼ cup heavy cream
- 2 (4-oz) bittersweet chocolate bars, chopped
- 4 Tbsp bourbon, divided
- ¾ cup dark corn syrup
- 1 cup granulated sugar
- 4 large eggs
- 2 Tbsp butter, melted
- ¼ tsp salt
- 2 cups chopped pecans
Instructions
- Preheat oven to 350°F. Unroll pie crusts and stack. Roll together into a 15-inch round.
- Press on bottom and up sides of a 9-inch deep-dish pie plate. Trim edges to within 1 inch of pie plate; turn dough under, and crimp as desired.
- Line crust with parchment paper, and fill with pie weights or dried beans. Bake 12 minutes. Remove parchment and pie weights; cool crust 15 minutes.
- Cook cream in a saucepan over medium heat until bubbles form around edges. Pour over chocolate in a bowl, and let stand 5 minutes.
- Stir until chocolate is melted and smooth. Stir in 2 Tbsp bourbon. Pour into crust. Chill 1 hour.
- Whisk together corn syrup, sugar, eggs, butter, 2 Tbsp bourbon, and salt. Stir in nuts. Pour over chocolate in crust.
- Bake 1 hour or until center is set, covering with foil after 30 minutes to prevent excessive browning, if necessary.
- Cool completely. Cut into wedges, and top with Bourbon Whipped Cream, if desired.
Side Dish Ingredients
- 1 cup heavy cream
- ¼ cup powdered sugar
- 2 tsp bourbon
- 1 tsp vanilla extract
Side Dish Instructions
- Beat cream at medium-high speed with an electric mixer until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in bourbon and vanilla.
Nutritional Information
| Main | Side | Total | |
| Servings | 10 | 10 | |
| Calories |
669
|
97
|
766
|
| Fat (g) | 40 | 9 | 49 |
| Sat. Fat (g) | 14 | 6 | 20 |
| Protein (g) | 8 | 1 | 9 |
| Carb (g) | 73 | 4 | 77 |
| Fiber (g) | 5 | 0 | 5 |
| Sodium (mg) | 352 | 7 | 359 |
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