This decadent pie combines the nutty crunch of pecans, the richness of chocolate, and the warming kick of bourbon for a sophisticated twist on the classic pecan pie. Perfect for holiday gatherings or an indulgent dessert, this pie is sure to impress with its depth of flavor and beautiful presentation.
Why You’ll Love This Recipe
- Rich and indulgent: Chocolate and bourbon elevate the traditional pecan pie to a gourmet dessert.
- Perfect for holidays: A crowd-pleaser that’s ideal for Thanksgiving, Christmas, or any special occasion.
- Homemade crust: Buttery, flaky, and easy to make from scratch.
- Customizable sweetness: Adjust the chocolate and bourbon to suit your taste.
Ingredients
For the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2-3 tablespoons ice water
For the Filling:
- 1 1/2 cups pecans, chopped
- 3/4 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup dark chocolate chips, melted
- 3 large eggs
- 1/4 cup bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
Kitchen Equipment Needed
- Food processor (optional, for the crust)
- 9-inch pie dish
- Rolling pin
- Mixing bowls
- Whisk
- Aluminum foil
Step-by-Step Instructions
Make the Pie Crust:
In a food processor, pulse together the flour and salt. Add the chilled, cubed butter and pulse until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, pulsing until the dough starts to come together. Turn the dough onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Once chilled, roll out the dough on a floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim the edges.
Prepare the Filling:
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the granulated sugar, corn syrup, cocoa powder, and melted chocolate until smooth. Add the eggs, bourbon, vanilla extract, salt, and melted butter. Whisk until well combined. Fold in the chopped pecans gently to avoid breaking them too much.
Assemble the Pie:
Pour the pecan filling into the prepared pie crust, spreading it evenly.
Bake:
Place the pie on the center rack of your oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown. If the edges of the crust start to brown too quickly, cover them with aluminum foil.
Cool and Serve:
Allow the pie to cool completely at room temperature before serving. This helps the filling set fully and makes slicing easier.
Variations
- Spiced Bourbon Pecan Pie: Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the filling for a holiday-inspired twist.
- Nut Mix: Use a combination of pecans and walnuts for added texture and flavor.
- Extra Chocolate: Stir 1/4 cup of mini chocolate chips into the filling for bursts of chocolate in every bite.
- No Bourbon: Replace bourbon with 1/4 cup of strong brewed coffee or heavy cream for a non-alcoholic version.
Serving and Storage Tips
- Serving: Serve at room temperature or slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store leftover pie in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap the cooled pie tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Helpful Notes and Tips
- Prevent soggy crust: Blind bake the crust for 10 minutes before adding the filling if you prefer a firmer base.
- Control sweetness: Use bittersweet chocolate for the filling to balance the sweetness of the corn syrup and sugar.
- Check doneness: The pie is ready when the center is just slightly jiggly but no longer liquid.
Frequently Asked Questions
1. Can I use a store-bought crust?
Yes, a pre-made pie crust works well if you’re short on time, but homemade crust adds a special touch.
2. What’s the best bourbon for this pie?
Use a good-quality bourbon you enjoy drinking, as the flavor comes through in the pie.
3. Can I skip the bourbon?
Yes, substitute it with vanilla extract, strong coffee, or heavy cream for a non-alcoholic option.
4. Can I use whole pecans instead of chopped?
Absolutely! Whole pecans create a striking visual effect on top of the pie.
5. How do I prevent the crust edges from burning?
Cover the edges with foil or a pie crust shield during baking to prevent over-browning.
This chocolate bourbon pecan pie is an elevated take on a classic dessert. With its rich chocolate filling, buttery crust, and nutty crunch, it’s bound to be the star of any dessert table. Enjoy!
