A Southern classic gets a decadent twist: gooey bourbon-kissed filling, toasty pecans arranged like mosaic tiles, and a dark-chocolate drizzle for extra drama.
Ingredients (9-inch / 23 cm pie) • 1 unbaked pie shell (store-bought or homemade) • 1 ¼ cups (250 g) light brown sugar • ¾ cup (180 ml) dark corn syrup • 3 Tbsp unsalted butter, melted • 3 large eggs • 2 Tbsp bourbon (or 1 Tbsp vanilla) • 1 Tbsp unsweetened cocoa powder • ¼ tsp salt • 2 cups whole pecan halves • 2 oz (55 g) dark chocolate, melted (for drizzle)
Method 1. Heat oven to 350 °F / 175 °C. Place pie shell on a parchment-lined sheet pan. 2. In a bowl whisk brown sugar, corn syrup, melted butter, eggs, bourbon, cocoa, and salt until glossy. 3. Stir in 1 cup pecans, then pour mixture into the crust. Arrange remaining pecan halves decoratively on top. 4. Bake 50–55 min until filling is puffed and just set (a slight jiggle in the center is perfect). Shield crust edges with foil if they brown too fast. 5. Cool pie completely. Drizzle melted dark chocolate over the pecans, let set 15 min, then slice and serve.
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