Chocolate and Coffee Bourbon Pecan Pie

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Chocolate and Coffee Bourbon Pecan Pie

Recipe:

An instant classic, the Chocolate and Coffee Bourbon Pecan Pie made with Devils River Coffee Bourbon. Perfect for any family gathering.

Ingredients:

  • 1 unbaked pie crust
  • ¾ c. corn syrup
  • ¾ c. dark brown sugar
  • 2 eggs, room temperature
  • 2 T. unsalted butter, melted
  • 1 T. vanilla extract
  • 2 T. Devil’s River Coffee Bourbon
  • 3 ½ c. pecan halves (roasted, preferred!), divided
  • ½ c. dark chocolate, roughly chopped

Directions:

  • Preheat oven to 350°, and line a pie pan with the pie crust, crimping the edges as desired. Set aside.
  • Roughly chop 3 cups of the pecans—I highly recommend using a food processor so that you end up with a nice mix of larger chunks and smaller pieces of pecans (I really like having that variety of pecan piece sizes running throughout the pie!). Set aside.
  • In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, Coffee Bourbon, and a pinch of salt.
  • Fold in the chopped pecans and chocolate, and pour the mixture into the prepared pie pan.
  • Line the outer circumference of the pie, just inside the edges of the pie crust, with the remaining ½ c. of pecan halves (or feel free to use your creativity to layout the pecan halves however you like on top!).
  • Bake for 45-50 minutes, keeping an eye on the crust. Check around the 25-minute mark—if the crust is already getting golden brown, cover with aluminum foil or a crust protector to keep it from getting too brown while the pie finishes.
  • Remove from the oven and cool completely, preferably in the refrigerator, before serving.
  • Slice and enjoy!

Created in partnership with The Whimsical Cook.

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