I made this pie last week for our #worldwidewednesday and HAVE to share it. It was SO good and I would totally make it again and again and again. But only if I had company over or was bringing it somewhere. It is too good to have on hand. A small slice is all you need and the whip cream definitely helps with richness of it. I don’t think it is too sweet, I don’t think it is as sweet as a pecan pie but I do think I like it better than a pecan pie.
It was pretty easy to make and luckily I had a frozen pie crust in the freezer. You can definitely make your own crust but when there is another option available, I will use it everytime. They haven’t failed me yet. I can and do make my own crust when needed but I am no great at the crimping the side and making it look pretty. I have tried numerous times, just not one of my super powers.
I did not have mini chocolate chips on hand, I think I would do the same though. I liked having the chips still formed a little versus using mini chips I think they would have melted. I perfer Pecans over Walnuts. I find walnuts eat the roof of my mouth, which is not great. Good thing my son likes Bourbon otherwise I would have had to go out and buy some.
Kentucky Bourbon Pie
Ingredients
- 1 frozen deep dish pie crust
- 1½ cups pecans or walnuts chopped
- 1 cup semi sweet mini chocolate chips
- 1 cup light corn syrup
- ½ cup ganulated sugar
- ½ cup light brown sugar
- 4 large eggs lighlty beaten
- ¼ cup unsalted butter melted
- 2 tablespoons all-purpose flour
- 2 tablespoons bourbon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- whipped cream
Instructions
- Preheat oven to 325℉
- In a pre-pared pie crust add the pecans and chocolate chips evenly over the crust.
- in a medium sauce pan whisk the corn syrup and sugars together and bring to a boil whisking occasionally until the sugars are dissolved, about 5 minutes.
- in a heatrpoof bowl whisk the eggs, butter, flour, bourbon, vanilla and salt together. Slowly pour ⅓ cup of the corn syrup mixture into the egg mixture, whisking constantly until fully incorporated. Whisk the remaining corn syrup mixture into the egg mixture until all smooth. Pour over the chocolate and pecans.
- Bake in a pre-heated oven for about 45-50 minutes. The center of the pie will still jiggle slightly but the crust should be browned. Transfer to a wire rack and let cool completely to room temperature roughly a couple of hours. Then transfer to the refrigerator. Serve with whipped cream
Recipe adapted from Southern Living test kitchen