Paula Deen’s Chocolate Pecan Pie

It’s not a secret that I’m a sucker for any kind of dessert with a non-traditional chocolate pairing. Paula Deen’s Chocolate Pecan Pie does just that with the classic southern dessert and decadent chocolate.

Chocolatier Max Brenner joined Paula for the episode of Paula’s Best Dishes, and though pecan pie is usually too rich for me this is one I might have a hard time pushing away from! Paula adds about four ounces of chopped chocolate and a couple tablespoons of bourbon as well.

Chocolate Pecan Pie
from Paula Deen

1 (9-inch) unbaked pie shell
2 cups pecan halves
3 large eggs, beaten
3 tablespoons butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoons good-quality bourbon
3 ounces semisweet chocolate, chopped

~ Preheat the oven to 375 degrees. Cover bottom of pie crust with pecans.

~ In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.

~ Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.