Comin’ at ya today with a Thanksgiving recipe – naturally. I LOVE this time of year. I love the cold weather (not sorry about it). I love the anticipation of all the wonderful holiday moments to come, but mostly I love the good food enjoyed with people we love.
Here’s what I don’t enjoy: pecan pie. I’m sorry, I’ve just never been able to do traditional pecan pie. I like pecans, but not enough to eat something that is made up of ENTIRELY pecans.
Luckily for me though – and for you, because I know you love pie – my mom introduced me to this pie a few years ago. Chocolate. Bourbon. Pecan. Pie. SO much yes.
Pie crust – filled with chopped pecans + plentyyy of chocolate chips. I’m already on board. Add a caramely, brown sugar filling and WOW. As far as pie goes, this one is pretty simple. Make (or buy, I won’t tell) a pie crust and put it in a pie dish.
Throw the chocolate + pecans into the crust. Heat some brown sugar, brown rice syrup, and bourbon on the stove. Pour over the chocolate + pecans. Bake. Eat. Love.
The chocolate and bourbon give so much more depth of flavor than a pie that’s only made of pecans (sorry pecan pie, I know you have alotta fans but I am not one of them).
If you’ve never experienced pie like this you need to make it asap. Your Thanksgiving-people will thank you. And, I doubt there will be any pesky leftovers to fit into your fridge.
- 1 tsp vanilla
- pinch of salt
- 3 TBS butter, melted
- 1/4 cup bourbon
- 1 cup brown rice syrup*
- 1 cup brown sugar
- 4 eggs
- 1 1/2 cup chocolate chips
- 1 1/2 cups pecans, chopped
- Pie crust (make half of this recipe or buy a pre-made one)
Preheat oven to 325 degrees. Spray a 9 or 9.5 inch pie dish with nonstick spray. Make pie crust according to this recipe – you will only need half the recipe – or use a pre-made crust. Lay the crust in the pie pan and crimp the edges. Add the chocolate chips and the chopped pecans to the pie dish. Set aside.
Combine the brown rice syrup, bourbon, and brown sugar. Stirring frequently, bring to a gentle boil. Remove from heat and set aside to cool slightly.
In a bowl, beat the eggs. Then add the melted butter, vanilla, and salt and mix to combine. This is the most important part – SLOWLY drizzle the bourbon/syrup mixture into the bowl with the eggs/butter. You MUST go very slowly, whisking the whole time or you may end up cooking the eggs. Ain’t nobody want scrambled eggs in their pie.
When I did this, I would slowly pour for a little while while whisking, then stop pouring while still whisking and repeat until it was all mixed together. Once this is done, pour the mixture into the pie dish, over the top of the pecans and chocolate. The pecans and chocolate will kind of float to the top – that’s fineee. Bake for 1 hour – check on it at about the 40 minute mark. If the crust is pretty brown, you can add a piece of foil over the top of the pie to prevent the crust from burning. (Seriously, I’m talking just lay a flat piece of foil over the top of the pie. No need to fold it over the edges.)
Yield: 8 slices
*Note: Brown rice syrup can be found at Target/Whole Foods/Amazon. We used this one (affiliate link). You can also substitute corn syrup.
Here’s another de-licious pie-ish treat you can make for Thanksgiving ❤️