Sunday Brunch: Chocolate Bourbon Pecan Pie

Chef Belinda Smith-Sullivan joins the WGN Weekend Morning News to share her recipe for Chocolate Bourbon Pecan Pie, included in her new book “Southern Sugar”.

Chocolate Bourbon Pecan Pie (Server 8 to 10)


  • 1 9-inch pie dough
  • 3 large eggs, room temperature
  • 1 cup light brown sugar
  • 1 cup light corn syrup
  • 5 tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract
  • 2 tbsp. bourbon
  • 1/2 tsp. Kosher salt
  • 1 to 1.5 coarsely chopped pecans
  • 3/4 cup semi-sweet or bittersweet chocolate chips


  • Preheat the oven to 375 degrees.
  • Roll out the dough and place it in a 9-inch pie dish.
  • Line the crust with parchment paper and weight with pie scales or beans.
  • Bake in the oven for 6 to 7 minutes.
  • Remove the pie crust from the oven and remove the pie scales and parchment. Allow to cool.
  • In a medium to large bowl, whisk together eggs, sugar, corn syrup, butter, vanilla, bourbon and salt.
  • Stir in pecans and chocolate chips.
  • Pour into pie crust and bake for 35 to 45 minutes, or until sides are firm but centered slightly shaky. Do not overcook.
  • Remove from the oven and allow to cool. Serve at room temperature or lightly heated.
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