When most people think of Kentucky, they think of the Kentucky Derby. Now, they'll have something a little sweeter to think of. A chocolaty, bourbon-y pecan pie with a graham cracker crust, this dessert is richer than the winner of the Derby.
Technique tip: Toast the pecans first to add an extra nutty flavor.
Swap option: You can swap toasted walnuts for pecans.
- Cooking spray
- 2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/3 cup
- 1 small egg white, beaten
- 3/4 cup light brown sugar, packed
- 3/4 cup corn syrup
- 3 tablespoons melted butter
- 1 teaspoon bourbon
- 2 teaspoons heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1⅓ cups pecans, chopped
- 1 cup (8 ounces) mini semi-sweet chocolate chips
- Shaved chocolate and candied pecans, for garnish
1. Preheat the oven to 350°F and grease a nonstick, 9-inch pie pan with cooking spray. In a medium-sized bowl, mix together the graham cracker crumbs, melted butter, sugar and beaten egg white until well combined. Press the crumb mixture into the bottom and sides of the prepared pan and bake for 10 minutes to set the crust, then cool completely.
2. In a large bowl combine the brown sugar, corn syrup, melted butter, bourbon, heavy cream, eggs, vanilla and salt and whisk until well combined. Fold in the pecans and chocolate chips then pour the mixture over prepared and cooled crust.
3. Bake for 35 to 40 minutes or until the middle is set then cool completely. Once the pan is set and cooled, refrigerate overnight. The following day cut and serve with whipped cream or ice cream. Garnish with some shaved chocolate and candied pecans for an extra presentation.