Reviewed: Dec. 15, 2008

I made this pie to take to Thanksgiving dinner at a friend's house. It was a hit! It was so good, that most of it disappeared that day. So, I had to make another one for a weekend get-together with some other friends...One of which did not previously like pecan pie. She says the bourbon made the difference by countering the sweetness. I will be making this one again and again. The only thing I changed was to take a tip from previous reviewers to put the chocolate chips on bottom rather than in the mix.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KnotGypsy

Cooking Level: Expert

Home Town: Alamogordo, New Mexico, USA

Living In: Seguin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

Followed the recipe as written except put chocolate chips in base of shell. Came out beautifully and tasted terrific. My guests loved the bourbon and chocolate twist on an old favorite.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KARAJANIS

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Frederick, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 6, 2008

This pie was a hit Thanksgiving. So good. Everyone had it warm with vanilla ice cream. I didn't have bourbon (AND IT WAS SUPER)but plan to make it again with. As other reviewers mentioned, use a really deep dish pie pan or two shallow ones.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Judy

Living In: Cincinnati, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

This pie was fabulous! I will make this over and over. The bourbon really added alot to the flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LORIHOME

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 2, 2008

My family and I thought this recipe was GREAT! The only reason I gave it four stars instead of five is because there are a few improvments that I will make next time. To me it was WAY too chocolatey and it had WAY too much bourbon in it. It had a VERY strong taste of Chocolate and Bourbon. Next time, I will just put a thin layer of chocolate on the bottom like others suggested and will cut the bourbon in half. Also, like others said, this made a LOT of filling. It filled up two 9 inch pie shells to the brink of spilling over. I am just glad I bought two just in case. It was nice to have an extra pie though. ;) Oh, and I also added Praline Pecans on top as my part of decorating it. The sweet and saltiness of the Praline Pecans really helped to balance out the excess bourbon taste. It was wonderful. I will definitely be making this again at Christmas. It was really easy to make and was REALLY good. Thank you for giving me my new holiday dessert recipe!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

LGilbert

Cooking Level: Intermediate

Living In: Grenada, Mississippi, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

5 5 5 5 5..... if I could give it more I would! I do put the chocolate chips in the bottom of the pie crust rather than mixing in. This recipe is otherwise perfect as is!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tinyscout

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 29, 2008

I made this recipe exactly as written. My husband and one of my sons loved it, but I found the chocolate overwhelming to the point that you couldn't taste the bourbon at all. It is ultra-rich and a good option if you need to satify a chocoholic but want to do a nut pie.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Alfia

Home Town: New York, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

I'd never made a pecan pie before, but I definitely will be making this one again. I followed others suggestions and cut the sugar in half. I didn't have any bourbon so I added half a cup of kahlua and thought it was the perfect combination of sweet and crunchy. Thanks for the recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TXchef

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

I made this for Thanksgiving and this is the BEST pie I've ever made. Awesome! I recommend reducing sugar to 3/4 cup and subsituting Kahlua for the bourbon. My brothers, brother-in-law, and boyfriend absolutely loved this pie, and it beat the pumpkin and apple pie (they said they would have otherwise hated pecan pie if it weren't for this recipe). Also I followed advice and lined the chocolate chips at the bottom, but I don't think it really matters. I'll definitely be making this again for Christmas!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mj007

Cooking Level: Intermediate

Home Town: Cornelius, Oregon, USA

Living In: Hillsboro, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

yumm!! i might use more bourbon next time, couldn't really taste it. i did a layer of chocolate chips on the bottom, i couldn't decide which way to do it. it was great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

okiedokewino

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

I made this pie for a friend's wedding and it was a huge hit! I tweaked the recipe to add a pinch of cayenne pepper just to warm up and round out the chocolate. It really did the trick. Make your own crust for this one, a savory butter crust is just the right touch.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

RANDIKA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

The BEST Pecan Pie Ever!! I use Kahlua instead of Bourbon. Serve a little warm!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

pcbnana1

Cooking Level: Expert

Home Town: Huntsville, Texas, USA

Living In: Panama City Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

This is a favorite dish during the holidays. I agree with the other reviews, a bit sweet so I cut down the chocolate to half of what the recipe suggest. I also found a great little trick, instead of doing anything with the chocolate just buy mini morsels chocolate by toll house this solves the chocolate problem!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Debbie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

A silly question I know, BUT do you pre-bake the crust?

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

VF Pen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2008

This was a wonderful pie!!! Was gone in less than 5 minutes

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

resyclr

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

Very good, very rich pie. I blind baked the crust so it was perfectly flaky. I took another reviewers advice and lined the crust with chocolate chips (Ghirardelli - yum!). I didn't have the problem of too much filling as others did. I used a 9 inch glass pie dish and Pillsbury crust. I might try using Kahlua instead of bourbon next time. Yum!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Eblueiz11

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 2, 2008

The taste wasn't so bad, but the texture was horrible. I can't find the right word to describe the bottom layer, like a thin custard, with no real sustenance. It completely seperated from the nuts and chocolate. As others have said, made way too much filling, but no enough for two pies.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

rlockley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2008

This is a DECADENT pie! Like many other reviewers, I found it too chocolatey the first time I made it. To remedy it the second time: 1)I used less chocolate chips 2) melted them beforehand 3) poured the melted chips into a deep dish pie shell, and put the pie shell back in the freezer for an hour before I made the actual pie. It came out great with just a little layer of chocolate at the bottom! Also like many reviewers I used Kahlua instead of Bourbon. DELISH! Thanks for sharing this recipe!

Was this review helpful? [ YES ]
53 users found this review helpful

Reviewer:

jjelli1

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 12, 2008

This was good but very sweet. I made the Pie Crust IV recipe from this site and it was good with it. I thought I had bourbon, but I didn’t so I used Kahlua instead. The pie took much longer to bake than the recipe stated, I cooked it an extra half hour longer, at least. The middle was still a little bit runny, but it was tasty. Next time try it again I will use bourbon. Definitely a nice sweet twist to the normal pecan pie.

Was this review helpful? [ YES ]
1 user found this review helpful