This Bourbon Chocolate Walnut Pecan Pie is perfect for this Thanksgiving/Christmas/Holiday season!

Before we get too far… the correct way to pronounce this nut is Puh-cahn. Not PEE-can or Puh-can. It isn’t a porta-potty. No pee cans here.

Anywhoooo. Now that that is cleared up. I grew up in Texas and pecan pie was a staple at every holiday meal, BBQ joint, grocery store, etc. It is by far my favorite pie. No other pie comes even close. With that being said, there is a right way and a wrong way to make a pecan pie. In my house we like the sugar layer by itself and not contaminated with nuts. It is good on its own and shines by itself. The top layer is where your crunchy bits are.

In my recipe, I decided to combine pecans, walnuts, and chocolate chips with a very special ingredient in the sugar layer: BOURBON. Bourbon gives this recipe the extra kick that separates it from a normal pecan pie. I added walnuts because I love walnuts. However, if that is not your cup of tea, double the pecans and omit the walnuts. The chocolate chips are there to give a more silky bittersweet flavor that compliments the nuts.

This really is delicious. For the best results, serve warm with a big scoop of Blue Bell ice cream (or any vanilla ice cream). Enjoy!