Bourbon Chocolate Pecan Pie
Forget going out to eat or ordering takeout every time you crave Southern food. Try making Bourbon Chocolate Pecan Pie at home. This side dish has 332 calories, 4g of protein, and 21g of fat per serving. This recipe serves 12 and costs 96 cents per serving. 88 people have made this recipe and would make it again. It is brought to you by Beyond Frosting. Head to the store and pick up pecans, shortbread cookies, evaporated milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 35 minutes. It will be a hit at your Thanksgiving event. With a spoonacular score of 19%, this dish is rather bad. Similar recipes include Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting, Bourbon St . Chocolate Pecan Pie, and Chocolate Bourbon Pecan Pie.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
¼ C Bourbon
½ C Chocolate chips
¼ C Corn syrup
2 large Eggs
1/3 C Evaporated milk
2 tbsp Flour
1¼ C Pecans
4 boxes Walker Pure Butter Shortbread Triangle Cookies (5.3 oz)
½ C Sugar
2 tablespoons Unsalted butter
6 tbsp Unsalted butter
1 tsp Vanilla extract
Equipment:
baking paper
food processor
microwave
blender
bowl
oven
frying pan
mixing bowl
toothpicks
Cooking instruction summary:
Preheat oven to 400F. Line a 9-inch by 13-inch pan with parchment paper or a silicone baking mat.Grind Walkers Shortbread into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat shortbread cookies in butter. Press crust firmly into the bottom of the pan.Pre-bake crust for 10 minutes at 400F.Combine butter, sugar, vanilla and flour in a large mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes. Add egg and continue beating until well combined, scrape down the sides of the bowl.Add bourbon, corn syrup and evaporated milk and mix until all ingredients are blended. Stir in pecans and chocolate chips. Pour filling into pre-baked shortbread crust.Bake bars at 400 for 15-20 minutes until filling is set. Filling should not be jiggly but rather still a little soft. Use a toothpick to test the middle. If the toothpick is clean, the filling is baked through.Allow filling to set and cool for 3 hours and refrigerate before cutting.
Step by step:
1. Preheat oven to 400F. Line a 9-inch by 13-inch pan with parchment paper or a silicone baking mat.Grind Walkers Shortbread into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl.
2. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat shortbread cookies in butter. Press crust firmly into the bottom of the pan.Pre-bake crust for 10 minutes at 400F.
3. Combine butter, sugar, vanilla and flour in a large mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes.
4. Add egg and continue beating until well combined, scrape down the sides of the bowl.
5. Add bourbon, corn syrup and evaporated milk and mix until all ingredients are blended. Stir in pecans and chocolate chips.
6. Pour filling into pre-baked shortbread crust.
7. Bake bars at 400 for 15-20 minutes until filling is set. Filling should not be jiggly but rather still a little soft. Use a toothpick to test the middle. If the toothpick is clean, the filling is baked through.Allow filling to set and cool for 3 hours and refrigerate before cutting.
Nutrition Information:
covered percent of daily need
