This chocolate pecan pie is a wonderfully rich and easy holiday dessert. It is a twist on the classic pecan pie but loaded with chocolate flavors and a hint of bourbon.
Note: 1/2 cup of halved pecans are used purely for the look. If you don't have halved pecans, use additional crushed pecans and mix them into the filling.
Crust:
Preheat the oven to 350°. Rub a 9-inch pie dish with butter all over the bottom and sides. (You can also use cooking spray instead of butter.)
Gently roll out the pie crust on a lightly floured surface to about 12 inch circle.
Place it over the pie dish and gently fit it in. Crimp the edges or simply fold them for a rustic look.
Filling:
Combine all ingredients for the filling except pecans and chocolate chips in a mixing bowl and whisk them well together.
Fold in crushed pecans and chocolate chips and pour it into the prepared pie dish.
Baking the pie:
Bake for 60 minutes.
To keep the pie crust from getting too dark, you can cut 3-4 strips of aluminum foil that are about 2-3 inches wide and gently wrap them around the edge of the pie dish, covering the crust.ORHalf way though the baking, cover the pie dish loosely with a sheet of aluminum foil.
Take the pie out of the oven and cool on the counter for up to 2 hours, until completely cooled.
Storing:
Store leftover pie on the counter for about a day or two at the most. Cover it air-tight.To extend the life of pie, store it in the refrigerator, covered air-tight. In the refrigerator, it will last up to 5 days.