Chocolate Pecan Pie with Molasses Bourbon Whipped Cream
The perfect dessert for your Kentucky Derby party, Thanksgiving or all the holidays in between, this Chocolate Pecan Pie recipe is a southern classic- exquisitely indulgent with buttery pecans, rich, dark chocolate and a hint of smooth bourbon, you won't believe how easy it is to make!
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Servings: 8 people
Ingredients
- 1 (9 inch) pie crust (refrigerated, roll out dough)
- 2 cups pecan halves
- 3 large eggs, room temperature
- 3 tablespoons butter, melted
- ½ cup dark corn syrup
- 1 cup sugar
- 3 tablespoons bourbon, good-quality
- 4 oz semisweet chocolate
Molasses Bourbon Whipped Cream (optional)
- 1.5 cups very cold heavy cream
- 4 tablespoons confectioner's sugar
- 2 tablespoons bourbon
- ½ teaspoon pure vanilla extract
- 1 tablespoon molasses
Instructions
- Preheat the oven to 375°.
- Unroll pie crust in regular 9 inch pie plate. Crimp or flute edges. Cover bottom of pie crust with pecans.
- Rough chop the baking chocolate. In a medium bowl or large measuring cup, whisk together the eggs, corn syrup, sugar and bourbon. Whisk in the melted butter and chopped chocolate. Pour mixture into the pie shell over the pecans.
- Bake pie for 10 minutes in a preheated, 375° oven. After the first ten minutes, lower the oven temperature to 350° and continue to bake for an additional 25-35 minutes. Remove from oven when your pie is set in the middle the slightest hint of a jiggle. Cool on a wire rack for 1-2 hours before serving.
Molasses Bourbon Whipped Cream
- Using a mixer set on the highest speed, whip confectioner's sugar and heavy whipping cream until soft peaks begin to form. Continue to whip while adding in bourbon and vanilla and drizzling in molasses. Whip until stiff peaks form. Cover and refrigerate until time to serve the pie.
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Notes
This chocolate pecan pie recipe is ideal for making ahead since it has such a long cooling time before it can be sliced.
If made a day ahead and refrigerated, the pie can be covered with foil and gently heated in a low heat oven since a chocolate pecan pie is best served warm.
This pie can also be frozen for up to 3 months.