Chocolate Bourbon Pecan Pie
Servings 8
Bourbon and dark chocolate meet classic pecan pie to make a deliciously rich and gooey dessert.
Ingredients
Pie Crust (Or Use Storebought)
- ½ cup (8 tbsp) cold unsalted butter, cut into ½ inch cubes
- 1¼ cup (180g) all-purpose flour, divided
- 1½ tsp granulated sugar
- ½ tsp fine sea salt
- 3 tbsp ice water, + more if needed
- 1 large egg, beaten, for an egg wash
Chocolate Bourbon Pecan Filling
- 4 oz dark chocolate, chopped
- ¼ cup (4 tbsp) salted butter
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- ½ cup corn syrup, either light or dark
- ¼ cup dark cocoa powder, or regular cocoa powder
- 1 tsp fine sea salt
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 egg yolk
- 3 tbsp bourbon
- 1¾ cup pecan halves, plus more for topping
Instructions
Pie Crust Dough (If using homemade)
- Add ¾ cup of the flour, sugar, and salt into a food processor. Pulse a few times to combine.
- Add the butter to the food processor and then pulse it in continuously until the flour and butter turn into a paste-like consistency (like a cookie dough). Yes, I know this is counterintuitive to traditional pie crusts but just trust me (shoutout to J Kenji J Lopez-Alt for this amazing method).
- Add the remaining ½ cup flour, and gently pulse a few times until you have pea-sized chunks. Transfer the dough into a large bowl, drizzle the water on top, and use a rubber spatula to fold everything together until you have a crumbly dough that sticks together when you press it.
- Form the dough into a 1 inch tall disc, wrap in plastic wrap, and chill for at least an hour before using. If you are chilling it for longer, let the dough thaw for 15-20 minutes on the counter before using.
Chocolate Bourbon Pecan Pie
- Preheat the oven to 425℉ and lightly grease a 9" pie dish. On a lightly floured surface, roll the pie dough out into a 12-inch round. Carefully transfer the dough into the pie dish and trim around the edges, leaving a ½-inch overhang. Tuck this overhang under itself and then use your fingers to crimp the edges.
- Poke a few holes at the bottom of the crust with a fork, and then freeze the pie crust for 15 minutes.
- The next step is to blind bake the crust. After removing the crust from the freezer, line the shell with either aluminum foil or parchment paper, completely covering the bottom and sides. Fill with either pie weights, dry beans, or uncooked rice. Bake the crust for 12-14 minutes, until the edges just start to set. Then, remove the weights and foil/parchment paper, and then continue baking the crust for another 4 minutes. It may puff up a little, but will settle back down when you take it out of the oven.
- After blind baking the crust, make the filling. In a large, microwaveable bowl, heat the dark chocolate and butter together for 20 seconds at a time, stirring in between, until fully melted and smooth. Let it cool for a few minutes until just warm to the touch.
- Add the sugars, corn syrup, cocoa powder, salt, eggs, vanilla, bourbon, eggs, and egg yolk. Whisk for 1-2 minutes, until very smooth and glossy.
- Fold in the pecans, then pour the filling into the prepared pie crust. Arrange more pecans on top if desired. Brush the edges of the crust with the egg wash.
- Reduce the oven temperature to 325℉ and bake for 50-55 minutes, or until the pie is set around the edges and the center still has a slight jiggle like jell-o. Let the pie cool for two hours on the counter before transferring to the fridge to cool completely before serving.
Notes
Notes & Tips
- I like using dark cocoa powder to make this pie. However, if you are unable to find any, then regular cocoa powder works just as well.
- Make sure the pie is completely cool before cutting into and serving. Custard pies will continue to set as they cool.
- Store leftover pie in an airtight container in the refrigerator
Serving: 1slice
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