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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Reviewed: Dec. 30, 2006

Too much chocolate. I also thought the middle was too custardy.

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JLIN5

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Reviewed: Dec. 29, 2006

I made this pie for Thanksgiving and Christmas. Everyone loved it. I dropped the bourbon to 2 T. since I am not a great fan of that taste in pies.

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Gina K.

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Reviewed: Dec. 27, 2006

Delicious! We took previous reviewers' advice and halved the bourbon and layered the chocolate chips on the bottom. Got rave reviews all around and will definitely make in the future.

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olivia77

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Reviewed: Dec. 27, 2006

Delicious! Very easy to make. It set perfectly and was not at all runny. Everyone at Christmas dinner loved it!

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DAGNYDAGNY

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Reviewed: Dec. 21, 2006

Very good. I thought the bourbon was a bit too strong and will cut the amount in 1/2. Otherwise, excellent recipe!

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Beth

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Reviewed: Dec. 19, 2006

This pie turned out great for me! I cut the bourbon by half and left everything the same. It was rated best of 10 pies at one get to together (i gave it as a gift) and there wasnt any left at my Thanksgiving! However there were two completely untouched pumpkin and cherry pies! It was great for people who dont regularly like pecan pies as well. This will be a new addition to our holidays!

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Holly

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Reviewed: Dec. 19, 2006

I made this pie (actually made two of them) for a Christmas party, entertained some friends with the leftovers the next day, and took the rest to the office, and it was a big hit with everyone!! Reading the other reviews , I made the following suggested modifications: used deep dish pie crust, the amount of filling turned out just right that way; cut down bourbon to 2 tbs and sugar to 3/4 cup; and laid down a single layer of chocolate chips at the bottom of the crust (did not measure, it was maybe 2 oz of chips) instead of mixing them in the filling. This was the first pecan pie I ever made, and I make desserts rarely, but this was easy to make and turned out wonderfully. If you want a nice pecan pie with a twist (that is not overpowering), try this one.

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Zeynep

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Reviewed: Dec. 16, 2006

Wow this was WAY heavy on bourbon - it made it nearly impossible to taste anything else. The big drinkers in my group loved it but it was way too strong for my taste.

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dezertprincess

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Dec. 8, 2006

Loved this pie! I made it for Thanksgiving this year and it was highly complimented. Reminded me of the Derby Pies I've had in KY.

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lisascooking

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

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Reviewed: Dec. 5, 2006

I made one for my co-workers and one of them said it was the best thing they had ever tasted. Another hated pecan pie but loved this one so much she got the recipe and will be making one herself.

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Smythers

Cooking Level: Beginning

Home Town: Ringgold, Georgia, USA

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Reviewed: Dec. 4, 2006

I made this pie for Thanksgiving & it was the one everyone wanted a piece of. I used mini chocolate chips & it turned out beautifully. Very yummy & very easy. I will make this every year.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Nov. 30, 2006

Did not use bourbon... it still tasted great! My one peacan pie tip. My peacan pies use to always come out runny. So I now bake my peacan pie the last thing for the night. When the cook time is up, I turn off the oven and leave the pie in there. The next morning I take the pie out and it is always perfect.

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SOPHIAMARIAN

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Reviewed: Nov. 30, 2006

Wow! This will be a Holiday staple at our house. I took the advice of other reviews and put the chocolate chips on the bottom of the pie instead of mixing them in with the syrup. One of our guests loved "the little chocolate morsels." I also used less chips and less sugar; half less of each.

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ERINRYA

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 30, 2006

Absolutely delicious without any changes to the recipe. Even with a deep-dish crust, I had too much filling, so here's how I solved that. I poured the extra filling into a casserole dish, broke an extra store-bought crust into pieces and stirred them in. After baking it alongside the pie, I scooped it into bowls and topped it with ice cream. Yummy! And I still had a whole pie to take to our Thanksgiving dinner!

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jaymac

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Reviewed: Nov. 29, 2006

I made this recipe for Thanksgiving. I used a little less than the ¼ c of Bourbon, used dark corn syrup instead of light and ¼ c brown sugar/ ¾ c white sugar (totaling 1 c). As others have suggested, press the chocolate into the pie crust instead of adding it to the pecan mixture. I used a 10 inch pie plate (w/ the Basic Flaky Pie Crust recipe from this site) since so many reviewers wrote they had extra filling left over. You won’t regret making this dessert. I wish I could give it more than 5 stars. Delicious!!!

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SAK

Cooking Level: Intermediate

Home Town: White Oak, Pennsylvania, USA

Living In: Westminster, Maryland, USA

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Chocolate Bourbon Pecan Pie

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