Pecan pie is a guaranteed crowd-pleaser, and our version is even more delicious, due to two not-so-secret ingredients. Less cloyingly sweet than some recipes, our pie gets deep, rich flavor from our 70% Dark Stone Ground Chocolate, and a smoky kick from bourbon. This pie travels well, so it’s ideal for all those seasonal potlucks, or as your contribution to the holiday feast.
Makes one 9 inch pie
3 eggs, beaten
3 tablespoons butter, melted
1/2 cup light corn syrup
1 cup brown sugar
2 tablespoons bourbon
1 un-baked 9 inch pie shell, homemade or store-bought
1 cup pecan halves, plus additional for top
1 Taza Dominican 70% Dark Stone Ground Chocolate bar, chopped
Whipped cream and Roasted Cacao Nibs, to garnish (optional)
1. Adjust oven rack to middle position and preheat to 375 degrees. Whisk together eggs, butter, corn syrup, brown sugar, and bourbon until smooth. Add 1 cup pecans and chopped chocolate and mix until combined.
2. Pour pecan mixture into unbaked pie shell and top with additional pecan halves then place in the oven and bake for 15 minutes, then turn heat down to 350 degrees and bake for another 30 minutes (the total bake time is 45 minutes).
3. Allow to cool on a wire rack for 30 minutes before serving. Garnish with a dollop of whipped cream, sprinkled with Roasted Cacao Nibs if desired.