This is by far Camila's favorite pie in the whole world.
This Chocolate Bourbon Pecan Pie has become a must-make Thanksgiving tradition in Camila’s house. It’s not only her favorite but her entire family’s favorite, even down to her sister-in-law!
Thanks to a good family friend, Gerry Chaney, who not only made this one Thanksgiving but also shared the recipe with Camila. Now, no Thanksgiving can be complete without this delicious dessert! In true Women of Today style, Camila modified this recipe to make it better-for-you, and eliminated any corn syrup. BUT, we are also giving you the original version as well (keep scrolling for that). You can try each one for yourself and see what you like.
Now, because this better-for-you version of the recipe doesn’t have the corn syrup added, you need the pie to totally cool to get the best flavor and consistency. Making it a day before is ideal so it has time to sit.
Here is what Camila had to say about these recipes: Ok… Camila here… I must say that the regular version of this pie is my all time favorite!! Including my family and sister in law! But once you see the recipe you will think Camila all this corn syrup and sugar is horrible for me! And yes it is true it is not good… I take a few situations to make exceptions throughout the year and this folks, this is one of them! After Thanksgiving the corn syrup and the regular sugar goes out of the house and no more!! So WOT team member Lorianne tried to help us out in our Test Kitchen to make a better for you recipe! And she succeeded, but I must be honest it is not as great as the one with all the bad stuff in it — But it is pretty good!! I think it is really important if you are a consistency person like I am to let the pie fully cool or even eat the next day since it doesn’t have all the additives, this seems to work better once all settles down! Well, try it out for yourself! Hope you enjoy it!! Sending love and gratitude — xx Camila
Check out Camila in the video below to get a step-by-step guide on how to make it.
We hope you enjoy this recipe and share it with your family and friends.
Better-For-You Chocolate Bourbon Pecan Pie
- 1 9 ½ inch pie shell
- 3/4 cup organic coconut palm sugar
- 1/3 cup butter
- 4 eggs, beaten
- 1/4 cup Bourbon
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 oz semisweet chocolate chips
- 1 cup chopped pecans
- Preheat oven to 325 degrees.
- On low heat, combine the butter and coconut palm sugar in a saucepan. Slowly stir until the sugar dissolves. The constancy will be thick syrup and smooth.
- In a large bowl, whisk the eggs, bourbon, salt, and vanilla. Slowly add the cooled syrup mixture and whisk together.
- Add the pecans and chocolate chips to the bowl and stir it a little. Don’t mix it too much because you’ll melt the chocolate.
- Pour mixture into the pie crust and bake until the center of the pie is set, about 35-45 minutes. The pie will puff up while cooking. The edges should be a deep golden brown. The cooking time can vary depending on if you’re using a ready-made pie shell or making your own pie crust and using a glass pie plates cook at different rates. Keep an eye on the edges of the crust and when it is a deep golden brown and the pie is set, meaning it is firm, the pie is finished cooking.
- If not serving the same day, cover and refrigerate. Remove from refrigerator 2 hours before serving to bring pie to room temperature.
Now, we know some of you will be looking for the non better-for-you and original version of this recipe so we have included that one below!
Chocolate Bourbon Pecan Pie
- ½ 15 oz package refrigerated piecrust
- 1.5 cups chopped pecans
- 1 cup semisweet chocolate chips
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup Bourbon (we used Longbranch) or water
- 4 eggs, beaten
- 1/4 cup butter or margarine, melted
- 2 tsp cornmeal
- 2 tsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 325 degrees.
- Fit piecrust into 9-inch deep-dish pie plate according to package directions; fold edges under and crimp.
- Sprinkle pecans and chocolate evenly onto bottom of pie crust and set aside.
- Combine corn syrup, granulated sugar, brown sugar and bourbon in a large saucepan and bring to a boil over medium heat. Cook, stirring constantly, for 3 minutes and then remove from heat.
- Whisk together eggs, butter, cornmeal, vanilla and salt. Gradually whisk about one-forth hot mixture into egg mixture; add remaining hot mixture, whisking constantly. Pour filling into prepared pie crust.
- Bake at 325 degrees for 55 minutes or until set. Cool on a rack.
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This article is sponsored by H-E-B.