Description
This decadent Chocolate Pecan Pie with Bourbon combines a flaky homemade crust with a rich filling of toasted pecans, melted chocolate chips, and a hint of bourbon for a luscious twist on the classic southern dessert. Toasted nuts add crunch and depth, while the bourbon and chocolate provide warmth and indulgence, perfect for special occasions or holiday gatherings.
Ingredients
Scale
Crust
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon kosher salt
- 1 stick (4 ounces) cold unsalted butter, cut into pieces
- 1/4 cup ice water
Filling
- 2 cups pecans (about 7 ounces)
- 3 large eggs
- 3/4 cup dark brown sugar
- 2/3 cup light corn syrup
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted
- 3 tablespoons bourbon
- 1/2 teaspoon kosher salt
- 3/4 cup semisweet or bittersweet chocolate chips
Instructions
- Make the Pie Crust: In a food processor, pulse the all-purpose flour with the sugar and kosher salt until combined. Add the cold unsalted butter and pulse until the mixture resembles coarse meal. Transfer this mixture to a bowl and stir in the ice water until the dough just starts to come together. Knead gently two or three times on a lightly floured surface, then shape into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes to chill.
- Roll and Fit the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch round. Carefully transfer it to a 9-inch glass pie plate. Trim the overhang to ½ inch, fold the edge under itself, and crimp decoratively. Place the pie shell in the refrigerator again until firm, about 15-20 minutes.
- Toast the Pecans: Preheat the oven to 375°F (190°C). Spread the pecans on a rimmed baking sheet and toast for about 8 minutes, or until fragrant. Remove from the oven and coarsely chop the pecans once slightly cooled.
- Prepare the Filling: In a large bowl, whisk together the eggs, dark brown sugar, light corn syrup, vanilla extract, melted unsalted butter, bourbon, and kosher salt until well blended. Stir in the chopped toasted pecans and chocolate chips evenly into the mixture.
- Assemble and Bake the Pie: Pour the prepared filling into the chilled pie crust. Bake on the bottom shelf of the oven for approximately 55 minutes, or until the center is set and not jiggly. To prevent the crust edges from browning too fast, tent the edges with foil halfway through baking if needed.
- Cool Before Serving: Remove the pie from the oven and transfer it to a wire rack. Let it cool completely for at least 1 hour before slicing and serving to allow the filling to set perfectly.
Notes
- Use cold butter and ice water to ensure a flaky crust.
- Chilling the dough before rolling helps prevent shrinkage during baking.
- Make sure the pie filling is fully set by checking the center; it should not jiggle.
- Tent the crust edges with foil if they brown too quickly in the oven.
- The bourbon adds a subtle warmth; you can omit it for a non-alcoholic version.
- Store leftover pie covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/8th of pie)
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
