Bourbon Chocolate Pecan Pie
Can you believe we’re already talking about pie? I mean, where has this year gone? It feels like just yesterday that we were trudging through, what felt like, the longest January of my life. Now, out of no where, the Christmas commercials are playing on TV, Starbucks is serving Peppermint Mochas, and we’re talking pie?!? Sheesh. Although this year has flown by, today we’re going to slow dow for something really good: bourbon chocolate pecan pie.
Derby Pie or Bourbon Chocolate Pecan Pie?
For years now, I’ve had “derby pie” on my list of recipes to tackle. Sure, we’ve make derby pie cookies, bars, and ever little tiny pop-tarts, but never any pie! Today, you’re finally getting a true derby pie. Except, because it’s nearly Thanksgiving, we’re going to call it by it’s more generic name: bourbon chocolate pecan pie.
With loads of pecans and chocolate chips, bourbon flavor, and a sweet, gooey brown sugar filling, this bourbon chocolate pecan pie is maybe the best rendition of a pecan pie I’ve ever had. Most pecan pies tend to be a little too heavy on the pecans for my taste. You end up with that chalky, overly-sweet taste in your mouth, and I never can get enough whipped cream on top. This pie, in contrast, has loads of flavor. The pecans add texture, the bourbon adds flavor, and the chocolate adds contrast and depth to it all. In lieu of a standard corn syrup and granulated sugar filling, I opted for brown sugar so that even more of that warm, cozy flavor comes through.
How to Make the Best Pecan Pie of Your Life
Every perfect pie starts with perfect crust. My favorite crust really is, in fact, the best. Like, I will fight you on this. With all-purpose flour, a smidge of sugar and salt, butter for flavor, and shortening for flake, this pie crust comes together pretty straight-forward and is great every time. If you need a quick tutorial on making terrific pie dough, be sure to check out this photographic tutorial here!
Once your pie dough is prepped, we start on the filling. Corn syrup and brown sugar melt together and boil briefly on the stovetop. After a couple of minutes, add in 1/4 cup of butter and allow it all to cool. Next, whisk to combine four eggs and slowly stream the sugar mixture into them. Add in bourbon, vanilla extract, the pecans, and semisweet chocolate chips, stirring until combined. The whole thing gets poured into the prepared crust and baked on the bottom rack of the oven for just under an hour. Voila!
If you’ve strayed away from pecan pie over the years, please take a chance on this one! It is definitely going to be in my holiday rotation this year! Happy baking to you all.
If you like this bourbon chocolate pecan pie you should try:
Chocolate Chess Pie
Sweet Potato Pie with Candied Pecans
Derby Hand Pies
Derby Pie Bars
Bourbon Chocolate Pecan Pie
This bourbon chocolate pecan pie is a holiday favorite filling with chopped pecans, chocolate chips, and subtle bourbon flavor!
- Prep Time: 25
- Cook Time: 60
- Total Time: 120
- Yield: 9 Servings
- Category: Dessert
Ingredients
For the crust:
- 1–3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 5 tablespoons chilled solid vegetable shortening, cut into pieces
- 6 tablespoons chilled unsalted butter, cut into pieces
- 5 tablespoons (approximately) ice water
For the pie filling:
- 1 cup light corn syrup
- 1 cup brown sugar
- ¼ cup butter
- 4 large eggs
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1 ½ cups pecans, roughly chopped,
- 1 cup semisweet chocolate chips
Instructions
To prepare the crust:
- Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.
To prepare the pie:
- Preheat the oven to 350 degrees. Using a floured rolling pin on a lightly floured surface, roll the pie dough out into an 12” circle, just barely larger than the rim of the pie pan. Gently roll the pie dough onto the pin and unroll it into the pan. Gently nudge the pie into the bottom of the pan and use kitchen shears to cut any jagged edges, leaving 1 ½” overhang around the rim of the pie. Use floured fingers to crimp the edges of the pie as desired and place the finished pie crust in the freezer or fridge while you prep the rest of the pie.
- In a medium saucepan over medium-low heat, combine the light corn syrup and the brown sugar. Stir while the sugar heats and comes to a boil, allowing it to boil for 2 minutes total. Remove the pan from the heat and in the butter, allowing it to melt. Stir together to combine. Set aside to cool slightly.
- In a large bowl, whisk the eggs gently just until combined. Stream the sugar mixture into the eggs, stirring all the while to incorporate. Add the bourbon and vanilla, stirring to combine. Finally, fold in the pecans and chocolate and pour the extra filling into the prepared pan. If you’d like, you can whisk an egg with one teaspoon of water to brush on the crust of the pie- I chose not to do it for the pie as photographed.
- Place the prepared pie onto the bottom rack of the oven and allow it to bake for about 50 minutes or until the edges are browning and the edges are set. The center will barely jiggle like jell-o. Allow the pie to cool completely prior to cutting and serving.
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