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.
Get
Started
Started
Ingredients
- Crust
- 4 boxes Walker's 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
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 Walker's 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.
