Pecan pie was always a favorite in our household but it wasn’t until about 20 years ago that chocolate was added to the mixture. I believe this occurred when my Mom had her first taste of Derby Pie . It is a pie that is always served at Thanksgiving in my home. In fact it has become the favorite alongside my pumpkin pie.
This pie can be mixed up and in the oven in less than 20 minutes and that includes chopping the pecans. Don’t forget to grease the pie plate because the crust tends to stick if you don’t. I have added the bourbon to enhance the flavors but you can leave it out if you prefer. Enjoy!
Ingredients (8 servings)
- 1 refrigerated pie crust
- 4 eggs
- 6 tbsp butter. melted
- 1 cup light corn syrup
- 1/4 cup brown sugar
- 1/2 cup sugar
- 2 tbsp bourbon (optional)
- 1 tbsp flour
- 1 tbsp vanilla
- 1 cup coarsely chopped pecans
- 1 cup semisweet chocolate morsels, melted
Place one pie crusts in a greased 9 inch pie plate according to the directions on the package. Crimp the edges and set aside. (Photo A)
In a large bowl, beat the eggs. Add the butter, corn syrup and sugars, bourbon, flour, and vanilla. Stir until the mixture is combined. (Photo B)
Stir in the pecans and melted chocolate. (Photo C) Pour into the pie crusts. (Photo D) Bake at 350 degrees for 55-60 minutes or until set. Shield the crust after 25 minutes. The pie will be puffed up when it is set (Photo E) but it will settle while cooling. (Photo F) Let the pie cool for at least one hour before serving with whipped cream.