Hamdi Saidani This Bourbon and Chocolate Pecan Pie is a gooey and rich recipe, which is made with dark corn syrup and unsweetened chocolate. It’s the ultimate holiday dessert, ready in about an hour, plus cooling time.
Bourbon and Chocolate Pecan Pie Recipe Ingredients
For the Pecan Pie Pastry:
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup finely ground pecans
- 1 tablespoon sugar
- Pinch salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
- 2 tablespoons ice water, plus more if needed
For the Filling:
- 1/4 cup (1/2 stick) unsalted butter
- 2 ounces unsweetened chocolate
- 3 large eggs
- 1 cup sugar
- 3/4 cup dark corn syrup
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
How To Make Bourbon and Chocolate Pecan Pie
- Make the Pie Pastry: In a large bowl, combine the flour, ground pecans, sugar, and salt. Cut in the cold butter with a pastry blender until the mixture resembles coarse crumbs. Add the ice water and work it in until the dough holds together. Wrap the dough in plastic and refrigerate for at least 30 minutes.
- Prep the Crust: Preheat the oven to 350°F. Roll the chilled dough out into a 12-inch circle and carefully fit it into a 9-inch pie pan. Trim and crimp the edges as desired.
- Make the Filling: In a small saucepan over medium-low heat, melt the butter and the unsweetened chocolate together; remove from the heat and let it cool slightly.
- Combine the Filling: In a large mixing bowl, beat the eggs until they are frothy. Blend in the sugar. Stir in the dark corn syrup, vanilla, bourbon, salt, and the cooled, melted chocolate mixture until it is well blended.
- Assemble and Bake: Arrange the pecan halves in the bottom of the unbaked pie crust. Carefully pour the chocolate-egg mixture over the pecans. Place the pie on a sturdy cookie sheet.
- Bake and Cool Completely: Bake for about 45 minutes, until the filling is set and slightly puffed. The pie is done when a thin knife inserted in the center comes out mostly clean. Transfer the pie to a wire rack and let it cool completely before cutting.
Recipe Tips
- How to get a flaky, not tough, pie crust? The most important secret is to use very cold butter and ice water, and to not overwork the dough. Handle it as little as possible, especially after adding the water, to prevent the crust from becoming tough.
- How do I know when my pecan pie is done? The pie is ready when the edges are set and the center has only a very slight jiggle to it. It will continue to firm up as it cools. Be careful not to over-bake, which can make the filling dry or grainy.
- Can I make this pie ahead of time? Absolutely! Pecan pie is a perfect make-ahead dessert. It needs several hours to cool and set completely, so baking it the day before you plan to serve it is ideal and stress-free.
- How do I keep my pie crust edges from burning? If you notice the edges of your crust are getting too dark during the bake, you can create a ring out of aluminum foil and gently place it over just the edges of the crust for the remainder of the baking time.
What To Serve With Chocolate Pecan Pie
This is an incredibly rich and decadent dessert, a staple on any holiday table. It is traditionally served with:
- A generous dollop of unsweetened or lightly sweetened whipped cream
- A scoop of vanilla bean ice cream
- A strong cup of black coffee to balance the sweetness
How To Store Chocolate Pecan Pie
- Refrigerate: As a custard-based pie, it must be stored in the refrigerator. Cover it loosely with plastic wrap or foil. It will keep well for up to 4 days.
- Serve: It can be served chilled, directly from the refrigerator, or you can let it sit out at room temperature for about 30 minutes before serving.
Chocolate Pecan Pie Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 620 kcal
- Carbohydrates: 65g
- Protein: 8g
- Fat: 40g
- Saturated Fat: 18g
- Sugar: 55g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pecan pie runny?
A runny pie is almost always the result of under-baking or not letting it cool completely before slicing. Make sure the center is just barely jiggly when you pull it from the oven, and then you must let it cool for several hours to fully set.
Can I use light corn syrup instead of dark?
Yes, you can. Using light corn syrup will give the pie a milder, more vanilla-forward flavor. Dark corn syrup, as used in this recipe, provides a richer, more robust, almost molasses-like flavor that pairs beautifully with the chocolate and bourbon.
Do I have to use bourbon?
No, the bourbon is optional, but it adds a wonderful depth and warmth that cuts through the sweetness of the filling. You can simply omit it if you prefer a non-alcoholic version, or substitute with an extra teaspoon of vanilla.
Try More Recipes:
- Baby Strawberry and Honey Pies Recipe
- Sunny’s Easy S’mores Funnel Cake Recipe
- Chocolate Mascarpone Stuffed French Toast with Strawberry Syrup Recipe
Bourbon and Chocolate Pecan Pie Recipe
Description
A decadent twist on the Southern classic, this pie features a rich, gooey chocolate and bourbon-infused filling, loaded with crunchy pecan halves in a nutty, homemade crust.
Ingredients
Instructions
- Make the pastry by cutting the cold butter into the dry ingredients, then adding ice water. Chill the dough for at least 30 minutes.
- Preheat oven to 350°F. Roll out the chilled dough and fit it into a 9-inch pie pan.
- Make the filling: Melt the butter and chocolate together and let it cool. In a separate bowl, beat the eggs until frothy, then blend in the sugar.
- Stir the syrup, vanilla, bourbon, salt, and the cooled chocolate mixture into the eggs until well blended.
- Arrange the pecan halves in the bottom of the pie crust.
- Carefully pour the egg mixture over the pecans.
- Bake for about 45 minutes, until the filling is set but has a slight jiggle in the center.
- Let the pie cool completely on a wire rack for several hours before slicing.
Notes
- The most important tip for this recipe is to let the pie cool completely for several hours before slicing to allow the gooey filling to fully set.
- For the flakiest crust, use very cold butter and ice water and do not overwork the dough.
- Be careful not to over-bake the pie; it is done when the center still has a very slight wobble, which will ensure a perfect gooey texture.
- Using dark corn syrup provides a richer, more complex flavor that is traditional for this style of pie.
