Dixie Pie
Submitted by bocadelsol
Chocolate chips and pecans bake into a rich, gooey filling spiked with bourbon and vanilla for a Southern-style pie that’s part chocolate chip cookie, part pecan pie.
YIELD
8 servingsPREP
20 minCOOK
50 minREADY
70 minThis Southern sweetheart sits somewhere between a chocolate chip cookie and a pecan pie, and it’s absolutely glorious.
The filling is deceptively simple: beaten eggs folded into melted butter, sugar, and flour, then loaded with chocolate chips and pecan halves. A splash of bourbon adds warmth and sophistication that makes this distinctly grown-up, while vanilla rounds everything out. It bakes up with a crackly top and a gooey, almost fudgy center.
Serve it warm with vanilla ice cream melting into those chocolate chips, and you’ve got dessert perfection.
Chef Tips
- Beat eggs properly: Beat until light and lemon-colored for the right texture. This incorporates air and creates that signature crackly top.
- Don’t skip the bourbon: Even if you’re not a whiskey drinker, the bourbon adds depth without tasting boozy after baking.
- Check doneness carefully: The pie should be set around the edges but still slightly soft in the center. It will firm up as it cools.
- Serve warm: This pie is at its absolute best served slightly warm when the chocolate chips are still melty and the filling is extra gooey.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Beat eggs until light and lemon colored.
Gradually beat in sugar.
Fold in flour and butter; stir in chocolate chips, nuts and flavorings.
Pour into unbaked pie shell.
Bake 40 to 50 minutes.
Comments
There is no sugar quantity listed in this recipe! Please correct it so I can make it!
The instructions say 'beat in sugar' but there is no listing for sugar in the ingredients?? ...no more bourbon whiskey for you!
Thanks for the comments, Just updated the recipe, should be 1/2 cup of sugar. You are right, no more bourbon whiskey for us, maybe come back one year! Enjoy the recipe :)