November 17, 2021

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie is one of our favorite fall desserts. I enjoy making this during all the fall months, and especially for Thanksgiving Day. I love this pie for several reasons. First of all, it’s very easy to make. Secondly, the hands on time is very quick. I do chill the dough and finished pie for awhile, but the preparation time is quick. And, lastly, this pie is incredibly rich and delicious. A little slice goes a long way.

The Equipment I Used

A Pie Plate- I used a ceramic pie plate, but you can also use a metal one.
Pie Weights- You’ll need two sets of pie weights for blind baking the pie. You can also use dried beans ( but you’ll need to discard them afterwards).
A Rolling Pin- You’ll need this to make this pie.
A Food Scale- For perfect pie crust results every time, weigh your flour.
A Pastry Blender- Use this to cut the butter and cream cheese into the flour.

The Ingredients Needed for Chocolate Bourbon Pecan Pie

Flour- Use all purpose flour. I like King Arthur brand.
Butter- I used Kerry Gold brand unsalted butter.
Cream Cheese- Philadelphia brand cream cheese is my favorite. Be sure to use the full fat cheese.
Pecans- Use halved pecans. Look them over carefully for shells.
Semisweet Chocolate- Use a good quality semisweet chocolate.
Corn Syrup- Use light corn syrup.
Bourbon- This adds great flavor, but you could easily leave it out.

Some Tip for Pie Dough

Make sure your butter and cream cheese are very cold. For best results, use Irish butter, like Kerry Gold.
Roll your pie dough from the center out, rotating it between rolls. Keep moving the dough so that it doesn’t stick to your board.
Drape the dough into the pie pan, but don’t stretch it tightly. If you do, it will shrink when you bake it.

If you like chocolate, you need to try this decadent and delicious Chocolate Bourbon Pecan Pie.

Chocolate Bourbon Pecan Pie

A rich and delicious nutty chocolate pie.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Chilling Time 9

Course Dessert

Cuisine American

Servings slices

Equipment

pie plate

Ingredients

2 cups halved pecans
5 tbsp. unsalted butter
2 ounces semisweet chocolate
3 large eggs
1 cup light corn syurp
⅔ cup packed dark brown sugar
2 tbsp. bourbon
1 tsp. kosher salt
1 tsp. vanilla extract

For the Pie Dough:

1½ cups all-purpose flour (180g)
⅛ tsp. salt
8 tbsp. cold unsalted butter (112g)
2 ounces cold cream cheese, cut in half inch pieces
¼ cup ice water

Instructions

Begin by making the pie dough: In a large bowl mix together the flour and salt. Using a pastry cutter, cut the butter and cream cheese into the flour, until the flour is fully incorporated, and everything is the size of peas. Add the ice water in one tablespoon increments, stirring with a fork. You may not need all the water. Stir with a fork until a scraggly dough is formed. Empty the dough onto a floured board, and shape the dough into a disc. Wrap it in plastic wrap, and refrigerate for thirty minutes.
On a floured board, roll out the disc of dough into a 14 inch circle, and then press it into the pie pan. Fold under any dough that is hanging over the pan, and then crimp it onto the pie dish using two fingers or a fork. Refrigerate for 30 minutes.
Preheat the oven to 325 degrees. Place some foil in the pie dish and fill it with pie weights. Bake for 20 minutes.
While the pie shell is baking, make the pie filling: On low heat, melt together the the butter and chocolate. Cook until the the chocolate is melted and then remove it from the stove and let it cool.
Put the pecans in the bottom of the pie shell, and turn the oven up to 350 degrees.
Beat together the the eggs, and then add the corn syrup, brown sugar, bourbon, salt, vanilla, and the chocolate and butter mixture. Pour all of this on top of the pecans. Place the pie plate on a baking dish and bake for one hour. If the crust starts to over brown cover the edges with foil.
Cool the pie on a wire rack for a couple of hours, and then refrigerate for at least six hours, or preferably overnight. Serve the pie at room temperature with whipped cream or ice cream.