Pumped Up Pecan Pie
Elevate your dessert game with the indulgent "Pumped Up Pecan Pie," a decadent twist on the classic Southern favorite! This recipe features a luscious filling made with the perfect blend of dark corn syrup, brown sugar, and a splash of bourbon for a subtle, sophisticated depth of flavor. Toasty pecans form the irresistible centerpiece, while a velvety drizzle of silky chocolate ganache takes this pie to new heights. With just 20 minutes of prep and a beautifully golden finish, this rich dessert is perfect for holidays, dinner parties, or anytime you’re craving something extraordinary. Serve it at room temperature, and watch your guests swoon over each gooey, nutty bite of this bourbon-chocolate pecan masterpiece!
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Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 1 cup Dark corn syrup
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Bourbon
- 1.5 cups Pecans
- 0.75 cup Semisweet chocolate chips
- 0.5 cup Heavy cream
Instructions
Preheat the oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie pan and crimp the edges.
In a medium saucepan, combine the dark corn syrup, granulated sugar, brown sugar, and unsalted butter. Cook over medium heat, stirring constantly, until the sugars dissolve and the mixture is smooth. Remove from heat and let it cool slightly.
In a mixing bowl, lightly beat the eggs. Slowly pour the cooled sugar mixture into the eggs, whisking continuously to avoid cooking the eggs.
Stir in the vanilla extract and bourbon until fully incorporated.
Spread the pecans evenly over the bottom of the pie crust. Pour the sugar mixture over the pecans, ensuring they are fully submerged.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and slightly puffed in the center. If the crust starts to brown too quickly, cover the edges with foil.
While the pie is baking, prepare the chocolate ganache. In a microwave-safe bowl, heat the heavy cream for 30 seconds to 1 minute, or until hot but not boiling. Pour the hot cream over the semisweet chocolate chips and let sit for 1-2 minutes. Stir until smooth and glossy.
Once the pie is done, remove it from the oven and let it cool for at least 30 minutes. Drizzle the chocolate ganache over the top of the pie in a decorative pattern, or spread it evenly across the surface for a complete chocolate layer.
Let the pie cool further until the ganache is set. Slice and serve at room temperature for a rich, satisfying dessert!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 64.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 200 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
