Chocolate Pecan Pie with Whiskey, GF

By MaryEllen

Chocolate Pecan Pie with Whiskey has chopped bittersweet chocolate incorporated into the pecan pie filling.

Ingredients

• 1 single pie crust, GF
• 2 cups (200 g) pecan halves
• 3 large eggs, at room temperature, whisked
• 3/4 cup (160 g) firmly packed light brown sugar
• 2/3 cup (165 ml) light corn syrup
• 3 tablespoons melted unsalted butter
• 3 tablespoons whiskey
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 6 ounces (170 g) bittersweet chocolate, chopped, preferably 70%, but at least 60% cacao mass

Details

Adapted from fodmapeveryday.com

Preparation

Step 1

Position racks in upper third and lower third of the oven. Preheat oven to 375°F/190°C.
For the Crust: Line crust with aluminum foil and fill with pie weights. (You can read more about Blind Baking). Bake on the upper rack for about 10 to 12 minutes until crust is beginning to feel dry to the touch. Remove foil and weights and continue to bake for a few minutes until just beginning to color. Cool on a cooling rack as you proceed with recipe.
For the Filling: Simultaneously to the blind-baking crust, toast pecans on another oven rack on a rimmed baking sheet until very lightly colored, about 5 minutes. Do not over brown. Cool on cooling rack. Chop half of the cooled pecans. Turn oven down to 350°F/180°C.
Whisk together the eggs, brown sugar, corn syrup, butter, whiskey, vanilla, and salt in a large bowl until combined and smooth. Fold in the chopped pecans and chocolate and pour filling into cooled crust.
Bake pie for about 35 to 45 minutes, or until the edges of the filling are set and slightly puffed; the center will be slightly wiggly. The center will firm up upon cooling. Cool on rack at least 2 hours before slicing. Pie may be made 1 day ahead. Store at room temperature lightly covered with foil. Serve warmed or at room temperature.