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Chocolate Bourbon Pecan Pie

You'll love this pie for the holidays! Or any time of year!
Prep Time2 hours 45 minutes
Cook Time50 minutes
Cooling Time3 hours
Total Time6 hours 35 minutes
Servings: 10 people

Ingredients

Crust

  • 1 1/2 cups (188 g) all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 6 tablespoons butter, cold
  • 3 tablespoons shortening
  • 1/3 cup ice water

Filling

  • 3 eggs, at room temperature
  • 3/4 cup corn syrup
  • 3/4 cup brown sugar, packed
  • 2 tablespoons butter, melted
  • 2 tablespoons bourbon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 4 oz semi-sweet chocolate, roughly chopped*
  • 1 ½ cups whole pecans, toasted and roughly chopped

Instructions

Prepare the Crust

  • Mix the flour, salt, and sugar. Using a pastry cutter or food processor, cut the butter and shortening into the flour until the largest chunks of fat are no larger than small peas.
  • Add the ice water, one tablespoon at a time, until the flour mixture just starts to come together. Once you're able to gently squeeze a small amount of dough in your fist and it doesn't crumble, you've added enough water. Gather the rest of the dough into a 1" thick disc. Wrap with plastic wrap and place in fridge for 2 hours.
  • Remove the dough disc and lightly flour a work surface and your rolling pin. Roll out the dough until it's about 1/8" thick. Place in a standard 9" pie pan, making sure to ease the dough into the pan rather than stretching it into the corners.
  • Using shears or a paring knife, trim the edges of the dough so that it extends 1/2" from the edge. Fold the dough under itself to create a thicker edge. Crimp using your fingers or a fork. Place in the fridge until you're ready to fill it. There is no need to blind bake.

Prepare the Filling

  • Prehat oven to 350°F. Spread pecans on an even layer on a lined baking sheet. Bake for 8-12 minutes or until pecans are browned slightly and smell nutty. Stir the nuts halfway through cooking. Roughly chop and set aside.
  • In a medium sized bowl, mix eggs, corn syrup, brown sugar, butter, bourbon, salt, and vanilla until combined. Stir in chocolate and pecans. Pour into pie shell. Bake for 30 minutes. Cover loosely with foil and bake for an additional 15-20 minutes or until center is puffed and slightly jiggly.
  • Let cool completely, about 3 hours. Overnight is even better. Serve with ice cream or whipped cream.

Notes

Chocolate: I like to use Baker's brand chocolate bars, but you can also use chocolate chips.