Reviewed: Nov. 24, 2007

WOW! Made 2 & gave one away Wed. night before Thanksgiving. They called the next day to say it was gone before noon on Thanksgiving Day! My husband just finished the one I kept and has been asking me to make more! I used the called for amounts of everything but I did use some of the choc chips to line the crust and I soaked the whole pecans that I used to decorate the top in a little bourbon. Super easy and just plain delicious!

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melscookin2

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Reviewed: Nov. 24, 2007

Everyone raved about this. I took others advice and sprinkled the chocolate chips on the bottom instead of melting them in the filling. I wish I hadn't. While everyone liked them, I personally feel they would have tasted better blended more with the filling. I will defintely make this again, and when I do, I will make the recipe exactly as written. Thank you for a great recipe! UPDATE: I made this again this year exactly as written, blending in the chocolate chips. It had a much better texture and everyone said it was even better than last year. Thank you for a great recipe!

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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Nov. 24, 2007

this pie was awsome! super easy. definatly cut back on the bourbon, leave the chocolate chips as is, and this pie will be a hit! so rich! this was only the second pie i have ever made and it was no trouble at all...

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sardan

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Reviewed: Nov. 23, 2007

Very rich but delicious! I had to bake mine 10 minutes longer than recipe called for.

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zamgirl

Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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Reviewed: Nov. 23, 2007

Absolutely delicious! I served this last night and people raved about it. Per some reviewers suggestions, I cut the sugar to 3/4 of a cup; and used a heaping 1/2 of chocolate morsels. Since I love the bourbon flavor, I used the full amount. I served it with a scoop of bourbon flavored whipped cream on each slice. Fantastic recipe - not only will I make this again, but people were requesting that I make it again for upcoming parties. Thanks!

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wwsuzi

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Reviewed: Nov. 22, 2007

I made this in a 10 inch tart pan and changed the amount of bourbon to 2 Tablespoons. It was a fantastic pie and a big hit at our Thanksgiving dinner! The tart pan worked out really well...pretty presentation, plus it's quite rich, so it was nice to be able to slice nice, thin slices after a big heavy meal. (Plus, you know everyone wants more than once dessert at Thanksgiving!) This will be my go-to pecan pie recipe from now on!

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Christine

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Evans, Georgia, USA

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Reviewed: Nov. 22, 2007

Delicious. Use all the bourbon, but make this pie only if you like bourbon. I think it's a lot better chilled than warm, but some of my family enjoys it best warm. I make it with a whole wheat pie crust, and it tastes fine. I also sprinkle the chocolate chips on the bottom of the pie crust rather than mixing them in--this pie is sooooo good: very rich and decadent.

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Rachel Haley

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Reviewed: Aug. 25, 2007

I have a great recipe for chocolate pecan pie but wanted to try something new. This one had an added step and extra pot because of the cooked mixture. I found that step a waste. It melted all the chocolate chips and caused the top of the crust to be overly dry. If you do make this, cut the sugar to 3/4 cup of less, but I wouldn't cut the bourbon. I did, and I scarcely tasted it. Despite my complaints, this pie was quite tasty, hence the four stars.

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: Aug. 13, 2007

I made this for a recipe tasting at the restaurant I work at, and I hate to say it, but I MAY cut back the chocolate to 1/2 cup... Everyone loved it, though.

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Aug. 7, 2007

I have made this for my father-in-law twice now. I used Jim Beam. There was too much filling, so a deep dish crust might work better. The chocolate does sink to the bottom, but it was tasty. I am not a pecan pie fan, but this was good!

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LYSAVANDER

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Reviewed: Jul. 28, 2007

1st Attempt: I layered the chocolate on the bottom, as suggested. I used a deep dish pie crust and cut the bourbon in half, and it was still too much filling. A lot of the pecan mix bubbled out, leaving a little pecan over a lot of chocolate. Done in 45 minutes. 2nd attempt: Used the full 1/4 cup bourbon and only used about 3oz of chocolate. Filled to the brim but didn't bubble over. Better but now not chocolatey enough...will keep playing with the measurements, and will lower the oven temp to keep crust from burning before the filling sets.

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Mrs C

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Reviewed: Jul. 11, 2007

This is on of the best ones i have tried. I'm a pastry chef for a doubletree hotel and use this for pies and also to make smaller individual tarts. I use jack daniels.

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Jwiki02

Cooking Level: Professional

Home Town: New Orleans, Louisiana, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 15, 2007

This is the best Pecan pie i have ever made. My entire family raved and wanted the recipe. have made it several times and shared the recipe with many people.

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Zinna

Cooking Level: Expert

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Reviewed: Apr. 29, 2007

I followed the suggestion of using only about half the bourbon, suggested by some of the reviews, and this turned out great -- not quite as sticky sweet as traditional pecan pie.

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cynikal1

Cooking Level: Intermediate

Living In: Arlington, Tennessee, USA

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Reviewed: Apr. 21, 2007

I've made hundreds of pecan pies, and this is the best. Use good quality chocolate for the best texture. I sometimes substitute Kalua for the Bourbon. Both ways are fantastic!

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VA

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Reviewed: Mar. 10, 2007

This was a really yummy, rich dessert! Like other reviewers, I used Kahlua instead of bourbon (didn't have any) and it added a nice subtle flavor, not overpowering whatsoever. I put the chocolate and nuts into the crust and poured the filling over the top. This resulted in a somewhat traditional pecan pie flavor with a nice quantity of delicioius chocolate chunks. Served well chilled with a tall glass of cold milk--it just hit the spot! However, I ended up baking the pie for 1 hour and 20 minutes. Next time, will increase temp at little to cut down on baking time.

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DKBECK

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2007

Mine did not set properly. I have cooked pecan pie in the past and they were great. Also the bourbon taste is very strong so would cut back on that.

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V. Strickler

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Reviewed: Jan. 10, 2007

This was not what I was looking for. I had a bourbon pecan pie that was outstanding and I have tried several recipes to find that taste, but haven't been able to find it.

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DEHIA

Cooking Level: Expert

Home Town: Hahnville, Louisiana, USA

Living In: Augusta, Georgia, USA

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Reviewed: Jan. 10, 2007

Just put my second pie in the oven. I made the first one for Thanksgiving. It got rave reviews from all that ate it. I loved it as is. But decided this time to make it with a little less chocolate. Bet that is good too! This will remain my pecan pie recipe from now on!!

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Misty Gail

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Reviewed: Jan. 5, 2007

This is the best pie ever! I used kahlua instead of bourbon as suggested in another review, great idea! Also used a few less chocolate chips. Make sure you use a deep dish pie crust because I did have a bit of a mess. I served at our family holiday get together and everyone just raved about how good it was. I will never make just one of these pies again because the next day I would have loved to have another slice! I am also going to try adding Irish cream liquour instead of kahlua next time. Yummy!!!!

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martie

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