Chocolate Pecan Pie with Salted Caramel Whiskey

Perfect, decadent, gooey, chocolatey, rich, complex… I could go on and on with beautiful adjectives for this pie. This pie is a game changer.

I love pecan pie, but chocolate pecan pie?! Chocolate pecan pie with whiskey in it?! Salted Caramel Whiskey?! I’m not sure I can make it sound any better.

Okay, okay. I’ll quit with the all the drama. But really, if you’re looking for a perfect holiday dessert look, look no more because here. she. is.

To get started you’ll want a solid foundation. You’ll need a great pie crust.

My sweet sister-in-law is the master baker in this family, so I knew I needed to ask her when I needed a great pie crust! She recommended an All Butter Pie Crust from Sally’s Baking Addiction.

This recipe worked perfectly! I am not usually a baker, so I don’t have a great pie crust recipe of my own quite yet, so utilizing this one was great! A plus, if you don’t have any shortening this is the perfect recipe!

To make this delicious pie gather the following ingredients:

• Pie Crust (see recipe suggestion above)*
• 1 Stick of Unsalted Butter
• 1 Cup of Granulated Sugar
• 1 Cup of Light Corn Syrup
• 4 Eggs, room temperature
• 1/4 Cup Salted Caramel Flavored Whiskey (I used my favorite from Ole Smoky!)**
• 2 Tsp Pure Vanilla Extract
• Pinch of Salt
• 1 Cup Semi-sweet Chocolate Chips
• 1 Cup Pecans, chopped

*While I recommend making a homemade pie crust, you can absolutely use store bought frozen pie crust!

**Any caramel flavored whiskey will do, I just really love this particular brand. If you’ve followed me for a while you’ll know why. (Check out my Hosting page to read about our trip to the Ole Smoky Moonshine Distillery!)

You can also completely omit the whiskey if you prefer. If you still want that caramel flavor, add about a quarter cup of caramel chips into the filling along with the chocolate chips.

Let’s get started!

1. Preheat your oven to 325° and gather all of your ingredients. Be sure to puncture your pie crust several times with a fork, this allows the steam to escape while your pie bakes.

Start with adding the butter, sugar and corn syrup to a medium pot and melt together over medium heat.

Once the sugar is fully dissolved and the mixture is bubbling and hot, remove the pot from the heat and allow the mixture to slightly cool for a couple of minutes. You still want to keep the mixture a little hot, to help melt the chocolate chips, so I’d only recommend about 2 – 3 minutes off of the heat.

Add the eggs, whiskey, vanilla and salt to the bowl of your stand mixer fitted with a whisk and turn it on its lowest setting.

With the stand mixer running, slowly pour in the sugar and butter mixture while continuously whisking.

Once the mixture is completely combined, remove the bowl from the mixer and add in the pecans and chocolate chips. Stir the mixture enough to gently melt the chocolate chips. (I often use mini chocolate chips, I find they melt quicker!)

Gently pour the pecan filling into the pie shell.

To avoid a burnt pie shell, you’ll need to cover the outside rim of the shell. Now if you don’t have a fancy schmancy silicon pie shell shield (that was a mouthful!), don’t fret! I’ve got an incredibly simple hack! Check it out!

Bake the pie at 325° for 55 – 65 minutes, until the center is set.

To get a nice golden shell, remove the aluminum shield about 5 minutes before you remove your pie from the oven. Keep an eye on it!

Allow the pie to cool for at least 15 minutes before slicing into it.

This pie is great with fresh whipped cream, a scoop of Bluebell Vanilla or even a glass of Ole Smokey Salted Caramel Whiskey!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb!

Chocolate Pecan Pie with Salted Caramel Whiskey

Recipe by Amber Bogardus

Course: DessertCuisine: American

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calorieskcal

Resting Time

15

minutes

Total time

1

hour 

35

minutes

A sweet, decadent chocolate pecan pie flavored with salted caramel Ole Smokey Whiskey!

Cook Mode

Keep the screen of your device on

Ingredients

• 1 Pie Crust (see recommended recipe at top of post)*

• 1 Stick of Unsalted Butter (1/2 Cup)

• 1 Cup Light Corn Syrup

• 4 Room Temperature Eggs beaten

• 1/4 Cup Salted Caramel Flavored Whiskey**

• 2 Tsp Pure Vanilla Extract

• Pinch of Salt

• 1 Cup Semi-sweet Chocolate Chips

• 1 Cup Pecans chopped

Directions

• Preheat the oven to 325°.
• Melt the butter, corn syrup and sugar in a medium saucepot over medium heat until sugar has completely dissolved and mixture is bubbly and hot.
• Remove from heat and allow to slightly cool.
• In the bowl of your stand mixer fitted with the whisk attachment, combine the eggs, whiskey, vanilla extract and salt and turn it on the lowest setting.
• With your stand mixer running slowly pour in the butter and sugar mixture.
• When the mixture is completely combined, remove the bowl from the mixer and stir in the chocolate chips and pecans. Stir until chocolate chips have slightly melted.
• Gently pierce the bottom of your pie shell several times with a fork.
• Pour the pecan pie filling into your pie shell.
• Cover the pie shell rim with aluminum foil or a silicone pie shield.
• Bake the pie at 325° for 55 – 60 minutes, or until the center is set.
• Allow the pie to cool for at least 15 minutes before slicing into it.

Notes

• *I recommend using the All Butter Pie Crust recipe from Sally’s Baking Addiction for this recipe, but a store bought pie crust may be used. 
• **Any salted caramel flavored whiskey is acceptable, although my favorite it Ole Smoky Moonshine Salted Caramel Whiskey. If you don’t want to add any alcohol, 1/4 cup caramel chips + 1 tsp of salt is an acceptable substitute.

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