Chocolate Bourbon Pecan Pie

This recipe is a family favorite that got my father-in-law to tell his own mother that this pie was better than hers. By using cocoa powder instead of chocolate chips like other recipes you have chocolate throughout the pie instead of glopy chocolate at the bottom of the pie and the cocoa powder cuts the sweetness of the pecan pie a bit.

Chocolate Bourbon Butter Pecan Pie

1 pie crust

1 ½ cups Pecans (halves and pieces) plus 1 ½ C pecan halves for top

1 cup Brown Sugar

1 cup Agave nectar (or corn syrup but I prefer agave)

1/2 cup unsalted Butter

1/2 teaspoon Sea Salt

3 tbs Cocoa Powder

3 tbs Bourbon

3 Eggs, lightly beaten

1 teaspoon Vanilla

To prepare the filling: Preheat the oven to 425°. Combine the pecans, brown sugar, agave nectar, butter, cocoa powder and salt in a heavy-bottomed pan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.

Whisk the eggs, bourbon, and vanilla into the filling. Pour the filling into the pie shell. Place reserved pecan halves on top.

Bake 10 minutes. Reduce the oven temperature to 325°. Bake until the custard has set and a knife inserted in the center comes out cleanly, about 45 minutes. Transfer to a rack and cool for at least 45 minutes.

* for 2014 I used Cognac instead of Bourbon and omitted the vanilla, it was delicious.

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