Southern Bourbon Chocolate Chip Pecan Pie has graced my Sunday dinner table for as long as I can remember.
Pecan Season = Holiday Season!
Pecan harvest begins in late September and extends into November, making the timing just right to encourage pecan pie baking for the holiday. Not surprisingly, pecan pie is the number one choice for Thanksgiving and Christmas fare just about everywhere. Here in Alabama, this sweet, nutty dessert graces every occasion from birthday parties to wedding showers. The spin of adding bourbon and chocolate chips makes pecan pie truly special.
The Southern Beginnings of Pecan Pie
Pecan Pie’s origin is here in the Southern United States. Presently, Georgia is one of the primary states growing pecans. Pecan trees are easily grafted and grow fantastic in the Southern States.
The first documented pecan pie recipes were published in Texas during the 1870s and 1880s. Not only that, but the first archaeological evidence of American Indians using pecans to cook took place in Texas since their arrival thousands of years ago. There are rumors that the first pecan pie was created by an Alabamian. I’d sure like to think so!
Just as with any worthy subject, much debate surrounds this pie. For decades people have argued about the pronunciation of the word “pecan,” as well as the sweetness and nugget ratio to pecans. Those south of the Mason-Dixon Line believe that pecan pie should be “sweet enough so that the fillings in your teeth hurt.”
While PEE-can is a perfectly acceptable pronunciation, Pick-AHN is indeed the most correct way to pronounce the word “pecan.” I know, I know – even Paula Dean says PEE-can and she is from Georgia. BUT here in Alabama, I have never heard a native say PEE-can. I’m sticking with historical proof!
Another dissension among pie makers is whether to use dark, light, or cane syrup. Cane syrup is the winner in my family; I’ll go a step further to say…Alaga Cane Syrup! It’s a must-have in my pantry. Alaga gives the pie that something “extra.” Alaga is a family owned business that has been established for over 100 years. Quality just doesn’t get any better than this! Get your bottle HERE or buy them in quantity for less HERE.
For more great Southern recipes, check out my book, Stacy Lyn’s Harvest Cookbook. I think you’ll love it.
Also, check out other great recipes on Weekend Potluck!
How to Make Southern Bourbon Pecan Chocolate Chip Pie
Watch me make bourbon pecan pie for the Outdoor Channel here:
Bourbon Pecan Chocolate Chip Pie
- 2 eggs
- 1/2 cup light brown sugar
- 1 cup Alaga Cane Syrup or Dark Karo Syrup
- 4 Tablespoons melted butter plus extra for brushing
- 2 Tablespoons Bourbon whiskey
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 cups pecans 1 1/4 cup chopped, 3/4 cup whole
- 3/4 cup chocolate chips
- 1 9-inch pie shell
- Preheat oven to 350 degrees.
- In a medium sized bowl, mix eggs, brown sugar, Alaga Syrup, butter, Bourbon, flour, and salt. Incorporate chopped pecans and chocolate chips. Pour into pie shell and arrange whole pecans in a circular pattern on top of filling. Bake in preheated oven for 45 minutes.
- Serve slightly warm with whipped cream.