Chocolate & Bourbon Pecan Pie
Chocolate & Bourbon Pecan Pie
Pecan pie is an iconic American dessert that shows up at just about every Thanksgiving and Christmas gathering! It’s my husband’s all-time favorite pie, and I’ve aimed to create a twist on this classic that will make this recipe famous among your loved ones as well!
Bourbon, dark chocolate, and that buttery caramel filling can’t be beat! It’s a total winner. I hope you try this pie and that your family absolutely loves it!
Prep Time 20 minutes
Inactive time 30 minutes
Baking time 45-60 minutes
Butter Pastry Crust
1 cup cold butter
2 cups flour
Pinch of kosher salt
1/4 cup ice water
Filling Ingredients
1 cup packed dark brown sugar
1/2 cup white sugar
3 eggs
1/2 cup melted butter
1 teaspoon vanilla
1/2 cup dark Karo syrup
1/8th cup of bourbon
10 ounces pecans
Pinch of kosher salt
1/3 cup semi-sweet chocolate chips
First, prepare the pastry. In the bowl of your stand mixer (or by hand using a pastry cutter), mix cold butter into flour until it forms into small balls, each about the size of a raisin. Add water and mix dough until it’s just come together. Press the crust into a disc and wrap in cling film, then refrigerate 20-30 minutes. Remove the crust and allow it to stand 5 minutes before rolling out into a 12-13 inch circle.
Meanwhile, preheat the oven to 350 degrees F and begin preparing the filling. In a large mixing bowl, mix sugar, eggs, butter, vanilla, Karo syrup, and bourbon. Once you’ve got a smooth batter, fold in pecans and kosher salt. Set aside.
Press the rolled pastry crust into your deep dish pie plate. Trim the excess and leave a half-inch overhang around the rim of the pie dish. Tuck that half-inch under and crimp the edge however you prefer. Pour chocolate chips into the bottom of the crust. Pour the filling over top and bake 45-60 minutes. If pie browns too quickly, place foil over top.
Note: A great silky caramel pecan pie will always have a slight wobble in the center. As the pie cools, the wobble will set. If there is no wobble, the pie is overcooked and the eggs may curdle a bit but still taste lovely.