Dark Chocolate Whiskey Pecan Pie

by Carly Cerniglia

Move over pumpkin pie! There’s a new favorite in town: dark chocolate whiskey pecan pie. Yes, you read that right. Dark chocolate. Whiskey. Pecan. Pie. This recipe is to die for, and might even steal the spotlight from the turkey! The bonus is there’s a lot of pecans in it, so you might even be able to pass it off as “healthy.” Ok, well, maybe not. But it’s oh-so-delicious and you’ll be wishing there were leftovers! 






One premade pie crust of choice, unbaked

1 ½ cups chopped pecans

1 cup dark chocolate chips

Four eggs

Shake of cinnamon

¼ cup whiskey

1 cup corn syrup

1 cup sugar

1 stick unsalted butter

1 tablespoon vanilla 

¼ teaspoon salt






Preheat the oven to 325 degrees. Place pie crust in a deep pie dish and crimp as desired. Prick the bottom with a fork a few times. 

In a medium sized bowl, mix eggs, whiskey, cinnamon, vanilla, and salt until combined. 

In a small saucepan, melt butter, sugar, and corn syrup, stirring frequently, until butter is melted and sugar is dissolved. Let cool a bit. 

Temper sugar mixture into egg mixture, being careful not to curdle eggs. Stir in pecans and dark chocolate. Pour into pie crust and bake for 50 minutes, or until pie is set. (If you have filling that doesn’t fit in the shell, bake it in a small ramekin along with your pie until set). Let cool at room temperature. Enjoy or store in the fridge until ready to serve.