This is a variation of a pecan pie that blends chocolate chips and bourbon to make a rich and very tasty pie. Serve with a dollop of whipped cream.
Ingredients
- store-bought pie crust, unbaked: 1 piece (9 inch)
- Bourbon whiskey: 3 Tbsp
- instant coffee granules: 0.75 tsp
- pecans: 0.75 cup (chopped)
- white sugar: 0.75 cup
- eggs: 3 piece
- white corn syrup: 0.75 cup
- butter: 6 Tbsp (melted)
- ½ teaspoons vanilla extract: 1 piece
- semisweet chocolate chips: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C).
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Press pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork.
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Bake pie crust in the preheated oven until it looks dry, 4 to 5 minutes. Let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
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Pour bourbon whiskey into a small pot; heat over very low heat. Stir in instant coffee until dissolved. Stir in pecans.
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Beat sugar and eggs together in a bowl until well blended. Beat in corn syrup, melted butter, and vanilla extract. Fold in pecan mixture and chocolate chips. Pour mixture into the pie crust.
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Bake in the preheated oven until filling is firm and golden brown and crust is lightly browned, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.
