Chocolate Bourbon Pecan Pie
by JosephineA rich pecan pie with dark notes from bourbon and chocolate woven into a maple syrup custard filling. An easy homemade pecan pie recipe using a.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Keep the pie crust refrigerated until ready to fill. In a small pan over medium heat, melt the butter and let it simmer for 4-6 minutes until it’s an amber brown. Pour the browned butter into a large bowl and let it cool to room temperature. Add the brown sugar and maple syrup to the butter and whisk for 2-3 minutes.
Add the eggs, bourbon, vanilla extract, pecans, and salt into the batter and whisk for another 1-2 minutes. Spread the pie filling in the pie crust.
Place the pie on the lined baking sheet and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. Cool on a wire rack until the pie is room temperature. To make the ganache, heat the heavy cream in the microwave for 90 seconds. Add the chocolate chips to the heated cream and let sit for 1-2 minutes. Whisk until smooth and glossy. Once the pie has cooled, spread the ganache evenly over the top of the pecan pie. Allow the ganache to set for an hour before serving.