Name: Chocolate Bourbon Pecan Pie
Ingredients: 6 eggs; ½ cup half-and-half; 1 cup loosely packed brown sugar; 1 cup dark corn syrup; ½ cup good bourbon; 1⅓ cups chocolate chips; 2½ cups pecan pieces; pastry dough for 9-inch pie (commercial or your own)

Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Chocolate Bourbon Pecan Pie

Oven350°F (175°C)

Timeabout 2 hours

Ingredients

Directions

Prepare

Preheat oven to 350°F (175°C).
Beat eggs until yellow and creamy in a large bowl.
Whisk in half-and-half, brown sugar, and corn syrup until smooth.
Stir in bourbon, chocolate chips, and pecans.
Oil a springform pan lightly.

Assemble and bake

Roll out pastry dough and press it into the pan, pressing out any air bubbles.
Pour mixture into the oiled springform pan.
Place the pie on a baking sheet with a raised edge or border.
Bake until only the center is slightly jiggly, about 2 hours.
Do not unmold pie until it is absolutely cooled, at least an hour later.

Nutrition, whole recipe (rough)

379Calories

11 gProtein

17 gFat

48 gCarbs

Counts 5 of 8 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Chocolate	1 oz (28g) semisweet	155
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Sugar	1 tbsp (12.5g) granulated	49
Pecan	1 half (4g)	20
Syrup	not in our table	0
Pastry	not in our table	0
Pie	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Sugar + syruptop 6% of all pairs

Smell alikestrong

Cooked together5,842 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Sugar + chocolatetop 13% of all pairs

Smell alikemoderate

Cooked together15,404 recipes

Shared aroma: guaiacol (smoky, sweet).
Syrup + chocolatetop 15% of all pairs

Smell alikelow

Cooked together1,239 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Corn + chocolatetop 17% of all pairs

Smell alikemoderate

Cooked together987 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Corn + syruptop 17% of all pairs

Smell alikelow

Cooked together1,678 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Set the filling into a sliceable custard as they cook.
Brown sugar: Adds sweetness and moisture, and deepens the caramel flavor.
Dark corn syrup: Adds sweetness and a smooth, sticky body to the filling.
Bourbon: Adds aroma and a distinctive boozy flavor to the filling.
Chocolate chips: Melt into the filling, adding richness and chocolate flavor.
Pecan pieces: Add crunchy texture and toasty, nutty flavor as they bake.

The step that matters

Bake until only the center is slightly jiggly. Eggs set as they heat, so overbaking makes the filling tough and dry. The center keeps setting as it cools, so a slight jiggle is the right stopping point.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Chocolate Bourbon Pecan Pie