Description
A rich and gooey Southern classic pie featuring toasted pecans, melted chocolate, and a subtle bourbon kick, topped with a smooth bourbon whipped cream.
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs, room temperature
- 1 1/2 cups chopped pecans (toasted if desired)
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
- Optional: a pinch of cinnamon or nutmeg
Instructions
- Prepare the crust: If using store-bought, let it thaw at room temperature for about 15 minutes. Preheat oven to 350°F (175°C). Lay the crust in your pie dish, gently pressing it into the corners. Poke a few holes with a fork to prevent bubbling.
- Toast the pecans: Place pecans in a dry skillet over medium heat. Stir frequently for 3-4 minutes until fragrant and lightly browned. Set aside to cool.
- Make the filling: In a large bowl, whisk together sugar and melted butter until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and bourbon.
- Fold in pecans and chocolate chips: Carefully fold the toasted pecans and chocolate chips into the filling mixture using a spatula. The batter should be thick but pourable.
- Fill the crust: Pour the filling into the prepared pie crust, spreading evenly with a spatula. Place the pie on a baking sheet to catch any drips.
- Bake the pie: Bake for 50-55 minutes or until the filling is set but still slightly jiggly in the center. A toothpick inserted near the center should come out mostly clean with a few moist crumbs.
- Cool the pie: Let the pie cool completely on a wire rack for at least 2 hours. This step is crucial—cutting too soon will make the filling runny.
- Prepare the bourbon whipped cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Slowly add bourbon (and optional spices) while continuing to whip until stiff peaks form.
- Serve: Spoon the bourbon whipped cream generously over pie slices just before serving.
Notes
Toast pecans before adding to filling to enhance flavor and crunch. Shield crust edges with foil if browning too fast. Chill bowl and beaters for best whipped cream results. Let pie cool completely before slicing to avoid runny filling. Bourbon can be substituted with vanilla extract for alcohol-free version.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Fat: 32
- Carbohydrates: 40
- Protein: 4
Keywords: Kentucky Derby Pie, bourbon whipped cream, pecan pie, chocolate pie, Southern dessert, easy pie recipe, classic pie