Chocolate Chunk-Walnut Pecan Pie with Bourbon Whipped Cream

A deluxe version of Pecan Pie.  Like eating candy.


2 eggs plus 1 egg yolk

3/4 cup light corn syrup

1/2 cup sugar

1/2 cup packed brown sugar

1 1/2 tablespoons melted butter

1 1/2 teaspoons maple syrup

1 teaspoon vanilla extract

1 unbaked pie crust, 9"

1/2 cup dark chocolate chunks

1/3 cup pecans, very coarsely chopped

1/4 cup walnuts, finely chopped


1/2 cup heavy whipping cream

2 teaspoons bourbon

1 teaspoon sugar

      The Recipe

Preheat oven to 350 degrees.  In a bowl with a pouring spout (if you have one), whisk together eggs, corn syrup, both sugars, butter, maple syrup and vanilla extract.


Place pie crust on a baking sheet.  Arrange chocolate and nuts in the bottom of the pie shell.  Pour egg mixture over.  Bake one hour - one hour ten minutes, or until pie filling is set.  Allow to cool completely.

Make topping:  Beat cream with an electric mixer until soft peaks form.  Add bourbon and walnuts and mix well. 

Note:  It's very easy to double the recipe and make two pies at once.  Freezes well (without topping).



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Copyright © by Robin Benzle. All Rights Reserved