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Double Sticky Chocolate Pecan Pie with Bourbon Whipped Cream

I don't mean to brag  but it would not be true, candid or transparent if I didn't share with you the secret. This is the best Chocolate Pecan Pie you will ever eat. Please tell me in the comments whether you agree!

Course Dessert
Cuisine American
Keyword Double Sticky Chocolate Pecan Pie with Bourbon Whipped Cream, Pecan Pie
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 8 servings

Ingredients

For the pie:

  • 6 tablespoons butter at room temperature
  • 1 cup sugar
  • 1 cup Karo corn syrup
  • 1/2 cup Karo dark corn syrup
  • 1 teaspoon vanilla
  • 1 tablespoon flour
  • 3/4 teaspoon salt
  • 4 large eggs
  • 1 cup whole pecans
  • 1 ½ cups semi-sweet chocolate chips
  • 1 9- inch all-butter pie crust chilled and unbaked

Bourbon whipped cream:

  • 1 cup heavy cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • 2 teaspoons vanilla

Instructions

  1. For the pie:

  2. Preheat oven to 350 degrees and place one of the oven racks in the bottom 1/3 of the oven.

  3. In a large mixing bowl cream the butter and sugar until it is light and fluffy, about 2 minutes. Add the syrups all at once and beat for 1 minute. Add eggs, one at a time until well combined and beat until the mixture is fluffy. Add flour and salt and beat for another minute.

  4. Fold the pecans into the butter mixture or layer them over the top in a decorative pattern. Sprinkle the chocolate chips over the bottom of the pie shell and gently pour the pecan mixture over the chips trying not to disturb them.

  5. Bake the pie for 40 minutes on a baking pan covered with foil to keep the pie from spilling onto the oven floor.  After 40 minutes,  place a piece of aluminum foil (sprayed with cooking spray to keep it from sticking) over the top. Bake for an additional 40-45 minutes until pie is just set. 

  6. The pie should be puffy but will sink when cooled. Let the pie cool completely before serving with Bourbon Whipped Cream

For the Bourbon Whipped Cream:

  1. While the pie is cooling, chill the beaters and a medium mixing bowl in the freezer for at least an hour. Add all of the ingredients to the chilled bowl and beat the whipped cream until stiff peaks form.