Print Options

Back to Bourbon Chocolate Pecan Pie >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine
Reviews

Select reviews >

Bourbon Chocolate Pecan Pie

When my fiance first made this for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. —Tanya Taylor, Cary, North Carolina

8 ServingsPrep: 25 min. + chilling Bake: 55 min. + cooling

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons cold butter
2 to 3 tablespoons cold water
FILLING:
3 eggs
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup bourbon
2 tablespoons butter, melted
1/2 teaspoon salt
1-1/2 cups pecan halves, divided
3/4 cup 60% cacao bittersweet chocolate baking chips, divided

Directions

In a small bowl, combine the flour, sugar and salt. Cut in butter
until mixture resembles coarse crumbs. Add water; toss with a fork
until mixture forms a ball. Flatten into a disk. Wrap dough in
plastic wrap and refrigerate for 30 minutes or until easy to handle.
On a floured surface, roll out dough to fit a 9-in. deep-dish pie
plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of

2 of 2

Bourbon Chocolate Pecan Pie (continued)

Directions (continued)

plate and flute edges.
In a large bowl, beat the eggs, brown sugar, corn syrups, bourbon,
butter and salt until blended. Stir in 1 cup pecans and 1/2 cup
chocolate chips. Pour filling into crust; sprinkle with remaining
pecans and chocolate chips. Bake at 325° for 50-60 minutes or
until crust is golden brown and filling is puffed. Cool completely
on a wire rack. Yield: 8 servings.

Nutrition Facts: 1 piece equals 642 calories, 33 g fat (12 g saturated fat), 109 mg cholesterol, 459 mg sodium, 85 g carbohydrate, 3 g fiber, 7 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.