Chocolate Pecan Pie with Bourbon

This was divine! Two changes though. Non-critical change = I used salted not unsalted butter and it was just fine. Critical change = after reading other reviews, I researched other pecan pie recipes. None of the ones I found used an oven temp as high as 375 degrees. Based on these two factors, after toasting the pecans at 375, I lowered the temperature to 325 degrees and kept the time as is. The result was perfection. Side note regarding the chocolate chips: I used Kirkland brand chocolate chips and I did not melt them. They were perfectly blended into the pie and did not remain whole as mentioned by Anonymous. Oh and one more critical addition: You absolutely must serve pecan pie with REAL whipped cream! Everyone raved about how good this pie was.

Made this for Thanksgiving. was not a hit. First, cover the pie crust immediately not 1/2 way through like this suggests. Second, this overcooked. I followed the recipe to the T and my over is calibrated correctly. Definitely 5-10 minutes too long which left it the wrong consistency. Last, I was sceptical about putting in the chocolate chips as instructed as they sure enough kept their form and didn't mix at all after heating. Should have melted them first.
Flavor was ok.

seriously? why make getting this recipe so difficult? I'll just find another

Where are the measurements for the ingredients???

Recipe has no quantities of ingredients. Only way to figure it out is to watch the video.... Pretty inconvenient.

Per instructions in the comments, I lowered the Karo light corn syrup to about 1/2 a cup instead of 2/3. I didn't use semi-sweet, but went for Ghiradelli 60% bittersweet chips. Kept the bourbon the same. Toasted the pecans (2C) but then had about 1-1.5 cups of whole pecans that I toasted for 8 minutes. When the filling was in the crust, I added these whole pecans in concentric circles from the outside, in. Then to keep them from burning and protect the crust, I washed with melted butter. Baked at 350 degrees and tented with foil at 30min and it turned out PERFECT.

Made this pie for Thanksgiving but substituted Bacardi Dark rum for bourbon and everyone loved it! Didn’t adjust sugar or cornstarch, but I would suggest decreasing the cooking time. An amazing recipe that I will definitely make again!

Good recipe but oven temp of 375 is too hot. Pecans burned while roasting. To bake, I turned it down to 365 and it was browning too fast so, half way through I turned it down to 355. Still, it was done 10 mins early! (My oven temp is accurate, I tested it.) Next time I will cut sugar and syrup in half and reduce the temp to 350.

I try a different chocolate pecan pie recipe each year but I'm sticking with this one from now on! A few notes to myself for next year:
1. Cointreau is a delicious substitute for bourbon
2. Halving the corn syrup leaves the pie plenty sweet and doesn't lose anything in texture
3. My pie was slightly overdone after 45 minutes
4. Toasting and chopping the pecans is worth the effort
5. Chocolate pieces are nicer than the usual chocolate chips
6. Dark muscovado sugar is extra yummy

I followed this recipe according to David Lebovitz's website and it was divine. There is a major discrepancy in the recipe listed in D.L.'s website and here: bake time. I baked mine for 35 minutes, as instructed in his website, and the filling was spot on. Here is the link I plan to make it again with half of the corn syrup, sub rough chopped dark chocolate, top with maldon.

This was the most intensely flavored bourbon pecan pie I have ever made. I was thinking 3 tablespoons was a lot when I made it and I was right. Bourbon lovers will like it. My 13 year old was shocked but enjoyed it. Not sure if I should be concerned or not. lol

I made this pie for Thanksgiving. I chopped up about a cup of Trader Joe's 72% Dark Chocolate bar instead of using chocolate chips. It was over the top! Mine looked exactly like the picture too!

Best chocolate bourbon pecan pie I've made!

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