Author Name: Emma Crawford Review Body: How can it have 1645 ratings but only 5 reviews? Review Rating: Date Published: 2017-11-13

Author Name: Laura Albers Review Body: I try a different chocolate pecan pie recipe each year but I'm sticking with this one from now on! A few notes to myself for next year: 1. Cointreau is a delicious substitute for bourbon 2. Halving the corn syrup leaves the pie plenty sweet and doesn't lose anything in texture 3. My pie was slightly overdone after 45 minutes 4. Toasting and chopping the pecans is worth the effort 5. Chocolate pieces are nicer than the usual chocolate chips 6. Dark muscovado sugar is extra yummy Review Rating: Date Published: 2018-11-25

Author Name: Mitachondria Review Body: I tried it twice, first time cut out 1/3 brown sugar and corn syrup. Really good, but the second time I cut the corn syrup in 1/2 and it was swoon-worthy! Making it a day ahead and also chopping some of the pecans helped with cutting. Review Rating: 5 Date Published: 2016-11-28

Author Name: Tia Malkin-Fontecchio Review Body: This was the most intensely flavored bourbon pecan pie I have ever made. I was thinking 3 tablespoons was a lot when I made it and I was right. Bourbon lovers will like it. My 13 year old was shocked but enjoyed it. Not sure if I should be concerned or not. lol Review Rating: 4 Date Published: 2017-11-30

Author Name: Majoyken Review Body: Good recipe but oven temp of 375 is too hot. Pecans burned while roasting. To bake, I turned it down to 365 and it was browning too fast so, half way through I turned it down to 355. Still, it was done 10 mins early! (My oven temp is accurate, I tested it.) Next time I will cut sugar and syrup in half and reduce the temp to 350. Review Rating: Date Published: 2018-12-02

Author Name: Dave Sheppard Review Body: I made this pie for Thanksgiving. I chopped up about a cup of Trader Joe's 72% Dark Chocolate bar instead of using chocolate chips. It was over the top! Mine looked exactly like the picture too! Review Rating: 5 Date Published: 2017-11-26

Author Name: Vince Cook Review Body: Best chocolate bourbon pecan pie I've made! Review Rating: 5 Date Published: 2016-12-11

Author Name: nohinamherst Review Body: Per instructions in the comments, I lowered the Karo light corn syrup to about 1/2 a cup instead of 2/3. I didn't use semi-sweet, but went for Ghiradelli 60% bittersweet chips. Kept the bourbon the same. Toasted the pecans (2C) but then had about 1-1.5 cups of whole pecans that I toasted for 8 minutes. When the filling was in the crust, I added these whole pecans in concentric circles from the outside, in. Then to keep them from burning and protect the crust, I washed with melted butter. Baked at 350 degrees and tented with foil at 30min and it turned out PERFECT. Review Rating: Date Published: 2019-12-13

Author Name: Angela Marcano Review Body: Made this pie for Thanksgiving but substituted Bacardi Dark rum for bourbon and everyone loved it! Didn’t adjust sugar or cornstarch, but I would suggest decreasing the cooking time. An amazing recipe that I will definitely make again! Review Rating: Date Published: 2019-12-03

Author Name: Sophia Chaale Review Body: This recipe was a bit too sweet. Full disclosure I subbed light brown sugar for the dark and used a pre-made crust. Will try reducing the syrup like another suggested. Review Rating: 3 Date Published: 2018-01-01

Author Name: Katie Middleton Wright Review Body: Followed the directions, and my pie ended up burning on the top. I even took it out 8 minutes "early" (after 47 minutes of baking). I would highly recommend turning down the temperature on the oven to 350. Review Rating: 3 Date Published: 2017-10-28