Reviewed: Nov. 21, 2012

I use 1/2 brown sugar and 1/2 white. I also reduced the bourbon to 2 tablespoons....at a 1/4 cup it is just too strong. Lastly, I use a handful of dark chocolate chips. This way way, you get a pecan pie with a hint of chocolate rather than a chocolate pie with a hint of pecan. The family loves it.

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Reviewer:

tywenglar

Reviewed: Nov. 8, 2012

Great pie, loved it! I made it as written--thought the bourbon and chocolate were perfect (how can you go wrong with bourbon and chocolate?)--it's a bourbon chocolate pecan pie, so I wanted those flavors to infuse the pie. I doubled the recipe, found this filled 3 deep dish pie pans nicely. Maybe could have squeezed all the filling into 2 very full pans, but didn't want to risk having to clean my oven afterwards!

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Reviewer:

Goppa

Reviewed: May 13, 2012

I won a cooking contest at work with this recipe! I follow the recipe more or less as written, with the following tweaks... I use a deep dish pie pan, I pour half a bag of chips onto the bottom of the pie crust, followed by half a pound of pecan halves, then pour the liquid mixture over that rather than mixing them all together.

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Reviewer:

RuggybearLA

Reviewed: May 12, 2012

This is the most amazing pecan pie ever!!! Use top shelf bourbon for a smooth taste!!!

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Reviewer:

Leah

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Wyandotte, Michigan, USA

Reviewed: Apr. 9, 2012

I made this pie for my best friend's birthday. Chocolate pecan pie is her favorite since she visited New Orleans. She and the guests absolutely loved it! She did say it was the best pecan pie she ever had! I did use the other reviewer's suggestions, using the 3/4 cup of sugar, 2 tblsps of Kahula, and I laid the chips in the pie shell first. I took 2 pie shells, rolled them together and used a pyrex pie plate. There was a lot of filling and one shell wouldnt have been enough, next time I will buy a deep dish shell. I served the pie with Haagen Das vanilla ice cream.

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Reviewer:

gina

Reviewed: Feb. 21, 2012

I learned from Annie Overboe way back that the way to make a pecan pie really amazing is to double the pecans because in most the goop to nut ratio is too high. I only added an extra half cup to this recipe because with all the chocolate and bourbon in the goop I knew the goop would be the best part of it. Served it just a little warm with home made vanilla ice cream on the side and a whipped cream bonnet. It was perfect for Fat Tuesday...totally over the top. I let the butter/sugar/syrup mixture cool enough to not cook the eggs but still warm enough to melt the chocolate. Unlike most people here I used all the booze and all the chocolate and all the sugar this recipe called for and it was fantastic!!!! IMHO you can never have too much chocolate or booze in a dessert. My husband ate all his and then started in on what was left on our daughter's plate. I used some really nice old Bushmill's. Maybe that's why it went down so smooth. Makes one nice sized pie, filled to the brim if you use a pyrex pie plate and make your own crust.

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Reviewer:

No2Fauxd

Reviewed: Feb. 18, 2012

used Kahlua instead of bourban but its awesome! our new favorite for the holidays.

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Reviewer:

penny

Cooking Level: Intermediate

Home Town: Chula Vista, California, USA

Living In: Moapa, Nevada, USA

Reviewed: Feb. 6, 2012

Great pie!! I tried this after having a chocolate bourbon pecan pie at my in-laws. It turned out better than theirs!! I only wish I would have made more than one.

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