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Chocolate Bourbon Pecan
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Chocolate-Bourbon Pecan Pie

This chocolate rich pie has the most bourbon of all the recipe I've seen.
Course Dessert
Cuisine Southern
Keyword Chocolate-Bourbon, Pecan
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Author Anna
Cost 5

Ingredients

  • 1 9-inch unbaked pie shell or a roll-and-bake crust deep dish
  • 1 ½ cups toasted and chopped pecans plus some whole ones for the border
  • 6 tablespoons unsalted butter (84 grams)
  • 3 ounces bittersweet chocolate or Ghirardelli bittersweet chips (84 grams)
  • ¾ cup dark brown sugar (150 grams
  • ½ cup light corn syrup (150 grams)
  • ½ cup dark corn syrup (150 grams)
  • 4 large eggs, bring to room temperature
  • 2 tablespoons cocoa powder
  • ⅓ cup bourbon
  • ¼ scant teaspoon salt
  • ½ teaspoon vanilla extract

Instructions

  • If using a store-bought roll and bake crust, let it come to room temperature. Roll out and fit into a 9 inch pie dish and keep chilled until ready to use.
  • Preheat oven to 350 degrees F.
  • Toast the pecans at 350 for about 7 minutes or until fragrant. Set aside to cool, then chop.
  • Combine the butter and chocolate in a microwave-safe bowl and heat on high, stirring every 30 seconds, until chocolate is melted and mixture is smooth. If you have a microwave-safe mixing bowl, you can do it directly in the mixing bowl. Let the mixture cool for 10 minutes.
  • Whisk together the chocolate mixture, dark brown sugar, corn syrups, eggs, cocoa powder, bourbon, salt and vanilla.
  • Sprinkle the toasted nuts over the pie crust, then pour the chocolate mixture over the nuts. They will rise to the top.
  • Set the pie on a rimmed baking sheet and bake for about 45 minutes.
  • Allow the pie to cool for several hours. If you want to solidify the chocolate, let cool, then chill, then bring back to room temperature.

Notes

Blue Moon Bakery Crust Recipe
  • 1 ½ cups flour
  • ¼ teaspoon salt
  • 10 tablespoons unsalted butter, chilled and cube
  • 2-4 tablespoons ice water
Put the flour and salt in a food processor and pulse while slowly adding cubes of butter until pea-size lumps form.  Add ice water a tablespoon at a time until dough starts to hold together.  Empty onto a pastry mat and shape into a disk.  Wrap in plastic and chill until ready to use (at least an hour).  When ready to use, bring to cool room temperature, roll into a 12 inch circle and fit into a 9 inch metal pie pan.  Crimp the edges and return to the freezer. Freeze just until firm, then press a piece of plastic wrap over it and keep frozen until you are ready to make the pie.