This is a variation of a pecan pie that blends chocolate chips and bourbon to make a rich and very tasty pie. Serve with a dollop of whipped cream.
- Serves: 1 person
- 1(9 inch) store-bought pie crust, unbaked
- 3tablespoons bourbon whiskey
- ¾teaspoon instant coffee granules
- ¾cup chopped pecans
- ¾cup white sugar
- ¾cup white corn syrup
- 6tablespoons butter, melted
- 1½ teaspoons vanilla extract
- ¾cup semisweet chocolate chips
Step 1Preheat oven to 425 degrees F (220 degrees C).
Step 2Press pie crust into a 9-inch pie plate. Prick the bottom of the crust with a fork.
Step 3Bake pie crust in the preheated oven until it looks dry, 4 to 5 minutes. Let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
Step 4Pour bourbon whiskey into a small pot; heat over very low heat. Stir in instant coffee until dissolved. Stir in pecans.
Step 5Beat sugar and eggs together in a bowl until well blended. Beat in corn syrup, melted butter, and vanilla extract. Fold in pecan mixture and chocolate chips. Pour mixture into the pie crust.
Step 6Bake in the preheated oven until filling is firm and golden brown and crust is lightly browned, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.