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Bourbon Chocolate Pecan Pie

Bourbon Chocolate Pecan Pie

  • 3 Hours, 45 Minutes
  • 12 People
  • Easy
  • Favorite

Buttery shortbread crust with a bourbon spike filling loaded with pecans and chocolate chips. In partnership with Beyond Frosting.

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Ingredients

  • Crust
  • 4 boxes Walker Pure Butter Shortbread Triangle Cookies (5.3 oz)
  • 6 tbsp Unsalted butter
  • Filling
  • 2 tablespoons Unsalted butter
  • 1/2 C Sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Flour
  • 2 large Eggs
  • 1/4 C Bourbon
  • 1/4 C Corn syrup
  • 1/3 C Evaporated milk
  • 1 1/4 C Pecans
  • 1/2 C Chocolate chips
Bourbon Chocolate Pecan Pie

Method

1
Preheat oven to 400°F. Line a 9-inch by 13-inch pan with parchment paper or a silicone baking mat.
2
Grind Walkers Shortbread into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat shortbread cookies in butter. Press crust firmly into the bottom of the pan.
3
Pre-bake crust for 10 minutes at 400°F.
4
Combine butter, sugar, vanilla and flour in a large mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes. Add egg and continue beating until well combined, scrape down the sides of the bowl.
5
Add bourbon, corn syrup and evaporated milk and mix until all ingredients are blended. Stir in pecans and chocolate chips. Pour filling into pre-baked shortbread crust.
6
Bake bars at 400° for 15-20 minutes until filling is set. Filling should not be jiggly but rather still a little soft. Use a toothpick to test the middle. If the toothpick is clean, the filling is baked through.
7
Allow filling to set and cool for 3 hours and refrigerate before cutting. It is really important that you allow these bars to cool for a few hours before attempting to cut. I actually refrigerated mine before cutting because it helps keep the crust firm when cutting.

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