I will confess, I never grew up eating pecan pie. We didn’t have it for Thanksgiving or for Christmas, and up until a few years I had never even tried it. But I know for a lot of people, it’s a staple recipe to enjoy for Thanksgiving or Christmas or both. Most pecan pie recipes contain corn syrup and a lot of sugar. And while there is nothing wrong with indulging over the holidays, I’ve had a few requests to lighten up traditional pecan pie, and I’m here to deliver with this healthier chocolate bourbon pecan pie.
This combination is a match made in heaven, and I’m a little upset it took me this long to try it. You’ll have to forgive me for my pie crust not being really pretty, but I’ve said on here before that I just don’t like making pie crust. But for this healthier chocolate bourbon pecan pie? I will make the sacrifice and make a pie crust from scratch. Or really, you can even just buy pie crust. This pie is all about the filling anyways!
When you make the filling for this healthier chocolate bourbon pecan pie, the pecans and the chocolate are all mixed together. But when it bakes the chocolate sinks to the bottom and makes this delicious chocolate layer right above the crust. The layer that forms above the chocolate tastes like bourbon, and in this recipe it’s sweetened with maple syrup and coconut sugar. I don’t really care for bourbon, but when the alcohol is cooked out and I’m left with that smoky flavor, it’s so good. And of course, the toasted pecans on top. This pie is made for your holiday table!
- 1 unbaked 9 inch pie crust
- ¾ cup coconut sugar
- ⅔ cup pure maple syrup
- 5 tbsp. cornstarch
- ½ cup melted coconut oil
- 4 tbsp. bourbon
- 4 eggs
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- ¼ tsp. salt
- 1 cup chopped pecans + whole pecans for topping
- 1 cup chocolate chunks
- Preheat oven to 325 degrees Fahrenheit.
- In a small saucepan over low heat, whisk together coconut sugar, maple syrup, cornstarch, coconut oil, and bourbon. Bring to a simmer over low heat until sugar is dissolved and mixture has thickened.
- In a medium bowl, whisk together eggs, vanilla extract, almond extract, and salt.
- Add sugar mixture to egg mixture and whisk to combine.
- Add pecans and chocolate chunks and stir to combine.
- Pour mixture into 9 inch pie crust. If desired, top with whole pecans.
- Bake for 50-55 minutes until center is set. The pie will puff up a bit in the oven, but it will settle as it cools.
- Allow to cool completely before serving.
- Enjoy!
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