Thanksgiving Chocolate Bourbon Pecan Pie



1 deep dish pie crust

1 ½ cups pecans

½ cup semisweet chocolate morsels

1 cup light corn syrup

½ cup granulated sugar

½ cup firmly packed light brown sugar

¼ cup bourbon (or water)

4 large eggs

¼ cup butter, melted

2 teaspoons white corn meal

2 teaspoons vanilla extract

½ teaspoon table salt


½ pound mascarpone cheese (room temp)

¾ cup heavy cream

¼ cup granulated sugar

½ teaspoon vanilla extract



1.Get your grill/drum smoker ready with Royal Oak Lump.

2.Let your pie crust defrost for 15 minutes.

3.Sprinkle pecans and chocolate morsels evenly on the bottom of the pie crust.

4.Stir together corn syrup and next three ingredients in a large sauce pan. Bring to a boil over medium heat. Stir constantly for three minutes. Remove from heat.

5.Whisk together eggs and next three ingredients.

6.Gradually whisk the hot corn syrup mixture into the egg mixture. Whisk until well mixed and pour into prepared pie crust.

7.Cook on your grill at 325 degrees for 40-50 minutes or until set.

8.Let pie cool. Top with your favorite topping such as homemade whipped cream or ice cream.


1.Add all ingredients to a medium size bowl.

2.Mix with hand mixer on low speed 30-60 seconds.

3.Increase speed to medium and mix until thick and forms peaks.

4.Add to pie. Enjoy!

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