Description
This boozy chocolate-pecan pie is simple to pull together and seriously tasty. It keeps well in the fridge and freezes beautifully for later.
Ingredients
Scale
- 1 cup pecan halves
- 1 cup dark corn syrup
- 4 tablespoons (¼ cup) unsalted butter
- 1 cup granulated sugar
- 1 cup semisweet chocolate chips
- 1/3 cup Gentleman’s Jack (or your favorite whiskey — use less if you prefer)
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 (10-inch) unbaked pie shell
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the oven center and place a rimmed baking sheet nearby to catch any drips.
- In a medium (about 2-quart) saucepan over medium heat, combine the butter, sugar and corn syrup. Stir continuously until the butter melts and the sugar dissolves, about 4–6 minutes, creating a smooth syrup. Remove the pan from the heat and let it cool for about 8–10 minutes so it’s warm but not hot.
- While the syrup cools, lightly beat the eggs in a separate bowl.
- When the syrup has cooled to a warm temperature, whisk the eggs into it. Add the chocolate chips, whiskey, vanilla and pecans; stir until everything is evenly distributed. (Reserve a few pecans to arrange on top if you want a decorative finish.)
- Pour the filling into the prepared pie crust and smooth the surface. If the crust edges begin to brown too quickly during baking, cover them with a pie shield or foil.
- Bake on the center oven rack for about 55–65 minutes, or until the center is mostly set with only a slight wobble. If the edges brown too fast, tent with foil. Remove the pie and let it cool fully on a wire rack — the filling firms as it cools.
- Slice and serve at room temperature, or chill and serve cold with whipped cream or ice cream.
Notes
- Key tips
- Let the syrup cool before adding the eggs to avoid scrambling.
- A slight jiggle in the center means the pie is perfectly done — avoid overbaking.
- Toast the pecans briefly in a dry skillet for extra flavor, if desired.
- Storage & freezing
- Refrigerate covered for up to one week.
- Freeze wrapped tightly in plastic wrap and foil (or in an airtight container) for up to six months. Thaw in the refrigerator overnight before serving.
Nutrition
- Calories: 632cal
- Sugar: 67g
- Sodium: 230mg
- Fat: 30g
- Saturated Fat: 12g
- Carbohydrates: 82g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 78mg