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–+ slices

Chocolate Bourbon Pecan Pie

A rich and delicious nutty chocolate pie.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling Time 9 hours
Course Dessert
Cuisine American
Servings 8 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.
Keyword Dessert
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