How to Make Bourbon Chocolate Pecan Pie
This Bourbon Chocolate Pecan Pie recipe is featured in the “100 Best-Ever Thanksgiving Pies” list. In other words, it does not disappoint. Regardless of whether you are whipping this dish up for a family dinner over the holidays – or a slow evening in with yourself and a glass of wine – it is sure to bring joy to your tastebuds. This recipe takes about 30 minutes to prepare (45 minutes if you’re slow in the kitchen like me), then has to chill before being popped into the oven for just under an hour. Finally, it then needs to cool off before diving in. Plan accordingly so you’re not running late to the family dinner, waiting for this dish to finish baking or cooling.
Ingredients for Bourbon Chocolate Pecan Pie
To make this Bourbon Chocolate Pecan Pie recipe (via Taste of Home), you’ll need the following ingredients:
- Flour (all-purpose), 1 ¼ cups
- Sugar, 1 tbsp
- Salt, ½ tsp
- Butter (cold), ½ cup
- Ice Water, 3-5 tbsp
- Eggs (large), 3
- Dark brown sugar, 1 cup packed
- Light corn syrup, ½ cup
- Dark corn syrup, ½ cup
- Bourbon, ¼ cup
- Butter (melted), 2 tbsp
- Salt, ½ tsp
- Pecan halves, 1 ½ cups
- Chocolate baking chips (60% cacao bittersweet), ¾ cup
Making the Shell
Before we mix together the ingredients for the filling, we need to make the pie crust itself. To do so, take the flour and combine it in a bowl with the sugar and the salt. You can go for ½ tsp of salt as the recipe recommends, or just wing it and throw a pinch of salt in there (which is, realistically, usually the way I go).
Next, you’re going to take the ½ cup of cold butter and cut it in. Cutting in the butter will make the crust a little flaky, which is just what we’re going for. It makes it so that there are little lumps of the butter still within the flour mixture. When it’s cooked, the butter will melt, leaving little pockets of air in the final product that give it that perfect flaky texture. To learn more about cutting in the butter, head on over to the Spruce Eats for photos and a short tutorial.
Once you’ve cut in the butter properly, begin adding the ice water a little at a time. Use a fork to fold the dough until it gets sticky enough to hold its shape. Then, you can take it out of the mixing bowl and wrap it in plastic wrap. Stick it in the fridge for about an hour.
Form the Shell
After an hour of chilling, take the dough out of the fridge. Now is also a good time to preheat your oven to 325 degrees. Flour a surface and roll the dough out into a circle. Keep it thick though! Then, add to a pie plate that has about a 9-inch diameter. For a more professional look, you can trim the pastry edges beyond this plate or even crimp the edge to give it that professional fluted look.
Make the Filling
Now it’s time to mix together the tasty filling. Grab all of your remaining ingredients, except for the pecans and the chocolate chips, and mix them all together until well blended. Then, stir in about ½ of your pecans and ½ cup of the chocolate chips. Mix them all together and then pour it into your crust. The rest of the pecans and chocolate chips should be sprinkled on top to create some texture and some nice aesthetics to the pie.
Heat it Up
Finally, throw it into the oven! It should heat up for about an hour, until the crust becomes golden brown. Once it’s finished, take it out and let it cool completely. Eat and enjoy, preferably along a glass of any leftover bourbon.