Description
An elevated Southern-inspired dessert that replaces traditional corn syrup with the earthy sweetness of pure maple syrup and bittersweet chocolate. Infused with non-alcoholic bourbon extract to capture that classic oaky depth, this pie offers a sophisticated balance of textures. With crunchy roasted pecans and pockets of melted chocolate encased in a flaky crust, it is a heartwarming treat perfect for slow afternoons and festive gatherings alike.
Ingredients
1 prepared 9-inch flaky pie crust
3 large eggs
1 cup pure maple syrup
1/2 cup brown sugar, packed
4 tablespoons unsalted butter, melted
1 teaspoon non-alcoholic bourbon extract
1/2 teaspoon salt
1 1/2 cups pecan halves
1/2 cup semisweet chocolate chunks
Instructions
Preheat your oven to 350°F (175°C).
Roll out your pie crust and place it into a 9-inch pie dish, crimping the edges as desired.
In a large bowl, whisk the eggs until smooth.
Add the maple syrup, brown sugar, melted butter, non-alcoholic bourbon extract, and salt to the eggs, whisking until well combined.
Fold in the pecan halves and chocolate chunks.
Pour the mixture into the prepared pie crust, spreading the pecans and chocolate evenly.
Bake for 45 to 50 minutes, or until the center is set but still has a slight jiggle.
Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours before slicing to ensure the filling sets properly.
Notes
Ensure your eggs are at room temperature to create a smoother emulsion. If the crust edges begin to brown too quickly, cover them with a pie shield or small strips of aluminum foil. Serve at room temperature or slightly warmed with a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg