Chocolate Walnut Pecan Pie

It’s time to dig in to the Thanksgiving recipes, and that means pie, too! This recipe comes from the current Penzeys catalog, and is also available as part of a total Thanksgiving meal planner at their website, as we have noted elsewhere, Penzeys is a great place to find spices and herbs.

This recipe comes from Laurie Watson, who lives in Chatsworth, California. She prepares Thanksgiving for 20+ people each year on a wood cookstove! Regardless of your type of oven, this pie will be a crowd pleaser.

unbaked pie shell

½ cup chopped pecans
½ cup walnuts
4 eggs
½ cup corn syrup, light or dark
2 tbsp honey
⅓ cup white sugar
⅓ cup brown sugar
6 tbsp butter
¼ cup bourbon
1 tbsp vanilla extract
1 tbsp flour
1 tsp cinnamon
¼-½ tsp ground nutmeg
8 oz. bittersweet baking chocolate, broken/chopped into ½-inch chunks (too small and they disappear, too big and there isn’t enough in each bite)

Preheat oven to 350º F. Toast the pecans and walnuts for 10 minutes in the oven. While they are toasting, in a mixing bowl combine the eggs, corn syrup, honey, sugars, butter, bourbon, vanilla, flour, cinnamon and nutmeg and mix until smooth. Fold in the nuts and chocolate. Pour into an unbaked pie shell and bake at 350º F. for 40-50 minutes.

Serves 8.

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