Everyone at your table will be reaching for another slice of this chocolate bourbon pecan pie! An elegant spin on a classic pecan pie, a sprinkle of bourbon adds a rich flavor that guests will not soon forget.
Which Bourbon Should You Bake Your Chocolate Pecan Pie With?
For a sweeter flavor, you can try a 100% corn bourbon like Whistlepig PiggyBack 100 Proof Bourbon. You can also experiment with some others like Knob Creek Smoked Maple, which is sweetened with hickory and maple wood. For hints of vanilla, you can try Buffalo Trace. You can also experiment with Old Grand-Dad, which has hints of vanilla and baking spice.
Chocolate Bourbon Pecan Pie
Description
Give your pecan pie a boozy chocolate upgrade this year.
Ingredients
For the dough:
- 15 oz flour
- 1 tsp salt
- 2 tbsp sugar
- 3 sticks butter, cold and cut into small pieces
- 1/3 cup + 1 tbsp cold water
- 1 tbsp white vinegar
For the filling:
- 7 oz Ghirardelli chocolate
- 3 eggs
- 7 oz brown sugar
- 2 tsp salt
- 9 oz corn syrup
- 2 tbsp bourbon of your choice (I used Buffalo Trace)
- 1 oz all-purpose flour
- 2 oz butter, melted
- 9 oz chopped pecans (6 oz for batter, 3 oz for topping)
For the whipped cream:
- 8 oz heavy cream
- 4 tbsp powdered sugar
Instructions
For the dough:
- In a mixer with a paddle attachment combine flour, salt, sugar, and butter. Mix until the butter turns into a small pea size.
- Add water and vinegar until a smooth dough forms. Do not overmix. Wrap the dough in plastic wrap and chill for at least 1 hour or up to 2 days.
- Once the dough is chilled, roll out to the thickness of a quarter and lay into your pie pan. (I chose a tart pan with a removable bottom, so the pan itself is only 2 inches deep. A 3-inch pie pan will also work for this recipe.)
- Lay parchment on top of the dough and fill with baking beans or pie weights. Blind bake at 325 degrees for 15 minutes.
For the filling:
- Chop chocolate and melt in the microwave in 30-second intervals, stirring between each interval.
- Combine in a mixing bowl: eggs, brown sugar, salt, corn syrup, bourbon, and flour and whisk until smooth.
- Add butter and chocolate and mix until smooth. Fold in 6 ounces of chopped pecans.
- Pour this batter into the parbaked pie dough and top with remaining 3 ounces of pecans.
- Bake for 30-40 minutes at 325 degrees until firm and no longer liquid in the middle.
For the whipped cream:
- Combine heavy cream and powdered sugar and whip on a mixer fit with a whisk attachment until stiff peaks form. Once the pie is cool, top the pie with whipped cream.
Story by Lindsay Anne Herring
Recipe by Selina Progar
Styling by Franklin
Photography by Dave Bryce
Chocolate Courtesy of Mon Aimee Chocolat
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