Bourbon Chocolate Pecan Pie
I like a nice pecan pie, but sometimes I like to take it up a notch, or even two notches. May I present Bourbon Chocolate Pecan Pie? This pie is divine and a perfect dessert for your Thanksgiving or Kentucky Derby gathering.
If you’re in a hurry, just use a refrigerated pie crust and the prep time is super fast. If you prefer a homemade crust, be sure to make it in advance as you’ll need time to chill the dough before rolling out. Here are two options for homemade pie crust: First, a traditional one from Ina, and the second, a shortening-free crust from The Prairie Homestead.
Another tip is to be sure to stir the chocolate and butter as it melts on that medium-low heat so you don’t scorch it or your saucepan.
Final tip, enjoy a glass of bourbon while the pie bakes. It warms the tummy and the soul.
Bourbon Chocolate Pecan Pie Recipe
- 1 basic 9 inch pie crust (refrigerated or homemade)
- ¼ cup (½ stick) unsalted butter
- 2 ounces unsweetened chocolate
- 3 large eggs
- 1 cup sugar
- ¾ cup dark corn syrup or sugar cane syrup
- ½ teaspoon pure vanilla extract
- 3 tablespoons bourbon
- ¼ teaspoon salt
- 2-1/2 cups pecan halves, divided
Prepare pie crust dough using your favorite recipe or bring a store-bought refrigerated pie dough to room temperature. Carefully roll the dough up onto a rolling pin and lay it inside a 9-inch pie dish. Press the dough into the dish so it fits tightly and crimp or trim the excess around the rim. Place the pie dish on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees F.
Melt the butter and chocolate in a small saucepan over medium-low heat. Remove from heat and let cool some. (You don't want to cook your eggs when adding later.)
Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
For the fancy decorated top as shown in the picture, pull out about 1 cup of the best looking pecan halves and set aside. Place the remaining 1-½ cups of pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Then starting from the middle, carefully arrange the pecan halves on top of the pie in the desired pattern.
Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife or toothpick in the center of the pie. If it comes out pretty clean, you’re good to go. Transfer the pie to a rack and cool completely before cutting.
Serve as is or with some fresh whipped cream topping. Serves 6 to 8.