✨pH's Bourbon Chocolate Chip Pecan Pie Recipe

Bourbon Chocolate Chip Pecan Pie:

Filling: 

• 2 cups pecans 

• 3 large eggs, room temp 

• ¾ cup dark brown sugar

• ⅓  cup light corn syrup

• ⅓ cup pH Vanilla Bean

• 1 teaspoon pure vanilla extract

• 2 tablespoons unsalted butter, melted and cooled 

• 3 tablespoons bourbon, we used Four Roses 

• 3/4 teaspoon kosher salt

• ¾ cup 60% chocolate chips

1. Toast the pecans at 350 degrees for 6-8 minutes until they are fragrant then coarsely chop the pecans, set aside 

2. Add brown sugar, corn syrup, and pH Vanilla Bean syrup together and mix until combined. Then add in eggs, one at time, until they’re thoroughly mixed 

3. Mix in vanilla, butter, bourbon and salt 

4. In the pie shell, add chocolate chips and pecans, then the filling 

5. Bake the pie at 375 for 55-65 mins 

6. Let it cool for at least 2 hours and serve

Basic Pie Crust Recipe: 

• 2 ½ cups flour 

• ½ cup granulated sugar 

• 1 cup butter, cubed 

• ½ cup ice water 

• 1 tsp salt 

*this recipe makes 2, 9 inch pie crusts* 

1. Mix together flour, sugar, and salt in a large bowl 

2. Dice cold butter and mix it into the flour until it resembles coarse sand 

3. Add water slowly until the dough forms (some flour may still be in the bowl, but that’s okay. You don't want to force the flour into the dough) 

4. Wrap the dough in food wrap and let it chill in the fridge for an hour 

5. Doing this allows the gluten to rest and will result in a flaky pie crust 

6. Lightly flour a clean work surface and roll your pie dough into a 13-inch circle and place it in your pan

7. Crimp the edges, poke the crust with a fork, and place the pan in the freezer for 30 minutes before you bake the pie and filling 

Note: If you need a fully baked pie crust for a chocolate pie or any other type of pudding pie, after step 6, you can cover your pie crust with parchment paper and fill it with pie weights or dried beans, and bake the crust for 45-50 mins at 375 degrees