Pecan pie is a typical Southern dish made from corn syrup, brown sugar and pecans and is often served on holidays. This traditional pie filling has a touch of bourbon and combines with dark chocolate morsels. It is perfect for a fall dinner or winter holiday dessert and would be especially good served after a turkey dinner.
Ingredients
- 1 cup dark corn syrup
- 3 large eggs, beaten
- 5 Tbsp unsalted butter, melted
- 1 cup firmly packed light brown sugar
- ¼ cup bourbon
- 2 Tbsp all-purpose flour
- 1 cup semisweet chocolate chips
- 1 cup chopped pecans
- 1 (9-inch) pie shell
Instructions
Set the EGG for indirect cooking with the convEGGtor at 400°F/204C°. Using a wooden spoon, mix the corn syrup, eggs, butter, brown sugar, bourbon and flour in a medium bowl until combined. Add the chocolate and pecans and blend well. Pour the filling into the pie shell. Place the pie plate on the convEGGtor. Close the lid of the EGG and bake for 45 minutes, or until the filling is set and the pie is golden brown. Remove the pie and let cool completely, then refrigerate.
Whipped Cream Ingredients
- 1 cup heavy cream
- ½ cup confectioners’ sugar
- ½ tsp vanilla extract
Whipped Cream Instructions
To make the whipped cream, using a whisk or an electric mixer, beat the cream, confectioners’ sugar, and vanilla for 5 minutes, or until light and fluffy. Serve slices of pie garnished with the whipped cream or pass separately. Serves 6 to 8
Gave this a try for Thanksgiving. The pie itself cooked perfectly on the Egg…golden crust with a slight crunch to the topping. For me, the smokey flavor in the pecans was a bit too strong to be enjoyable. We will be looking elsewhere for our next Egg creation. Anyone else given this a try?
This Chocolate Bourbon Pecan Pie takes a classic dessert – pecan pie – then kicks it up a few notches with the addition of chocolate chips and Bourbon to the filling!
What’s the trick to Low and slow- I have used as little as 4 briquets to reach 225′
For low and slow smoking. I use a normal amount of coals in the egg. I’m usually smoking if I’m low and slow so I soak my wood (chunks preferred over chips) over night or at least 4 hrs before I cook. I get the egg up 300-400 until the coals are going good, then I throw on the soaked wood and food. Then choke the inlet and outlet down and fiddle around until you get the desired temp. The food and wood drop the temp significantly and slow the reheating process, but air restriction required. Hope this helps, it’s made some berry tasty Turkey and pulled pork results.