Russell suggests 6 oz of dark (52-70% cacao) chocolate for this recipe. I wanted to find something SUPER dark, but ended up using a bar of bittersweet (60% cacao) Ghirardelli because the baking aisle at Meijer this weekend was OUT OF CONTROL and it's all I could reach. Fortunately, I was delighted with how it turned out! This pie is ooey-gooey in that way that is so characteristic of pecan pie, with a wonderful subtle bourbon flavor and not-too-sweet chunks of chocolaty goodness. A very balanced pie that will undoubtedly be gracing my Thanksgiving table. The only change I made was toasting the chopped pecans before baking - my heart was telling me to!
Ingredients
12 oz pecans, roughly chopped
3 oz brown sugar
3 fl oz (1/2 c) light corn syrup
4 eggs
½ oz (1 Tbsp bourbon)
½ tsp cinnamon
½ tsp vanilla
2 oz (4 Tbsp) butter, melted
6 oz bittersweet chocolate, roughly chopped
1 pound prepared Pie Dough (see recipe above), refrigerated
Additional pecan halves, for decoration
Method
Position a rack in the center of the oven and preheat oven to 375F.
Toast the nuts: bake in preheated oven for about 7 minutes until fragrant. Allow to cool to room temp while you complete the rest of the recipe.
Mix brown sugar and corn syrup in a large bowl. Add eggs one at a time, mixing well after each addition. Stir in bourbon, cinnamon, vanilla, and butter. Mix in chopped pecans and chocolate until well combined. Set aside.
Pour filling into pie Arrange pecan halves around the edge, pressing down lightly so they stay in place. Bake for 40-45 minutes, until the top is browned and filling is set. Let cool on a wire rack before serving.
Recipe by Whisk Kid at https://whisk-kid.com/2015/11/chocolate-bourbon-pecan-pie/