Make a delicious pie combining crunchy peanuts with soft chocolate.


  • 9-inch piecrust unbaked
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 oz unsweetened chocolate
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup dark corn syrup or sugar cane syrup (such as steen's)
  • 1/2 teaspoon pure vanilla extract
  • 3 tblsp bourbon
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves


  • Preheat the oven to 375°F.
  • Melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool.
  • Beat the eggs in a large mixing bowl until frothy and then blend in the sugar.
  • Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
  • Spread the pecans on the bottom of the piecrust and carefully pour the egg mixture over them.
  • Bake until the filling is set and slightly puffed, about 45 minutes.
  • Test for doneness by sticking a thin knife in the centre of the pie, if it comes out pretty clean, you're good to go.
  • Transfer the pie to a rack and cool completely before cutting.

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