With less than two weeks to go until Thanksgiving here in the USA, and with a reported grocery shortage on the horizon, I'm getting my shopping list together early this year! Which means my sister and I are in the process of mapping out our menu (which for 4 people serves about 25) and making crucial decisions like what kind of pies to make (always a minimum of 2). Every year we have the same discussion, and every year Joy the Baker's Bourbon Pecan Pie with Dark Chocolate is on the list. Rich, chocolaty, nutty, and delicious...it's a Turkey Day must.
As a southern girl, I grew up on pecan pie. But I admittedly often find it way too sweet (sacrilege for a Georgian, I know). This recipe, on the other hand, solves that problem thanks to the use of dark corn syrup instead of light (which is toastier and more robust), the Bourbon (which brings a savory note), and the dark chocolate (which cuts the sweetness with a little bitterness).
I've made a few small changes to Joy's original recipe based on my own personal preference (only to the filling, the crust recipe is directly hers), and after years of making it, I can confidently say that this tasty twist on a classic pecan pie is an Autumn must-try and the perfect addition to any Thanksgiving spread!