Bourbon Chocolate Pecan Pie Recipe

4.5 22 17
Bourbon Chocolate Pecan Pie Recipe
Bourbon Chocolate Pecan Pie Recipe photo by Taste of Home
Publisher Photo

Bourbon Chocolate Pecan Pie Recipe

Read Reviews
4.5 22 17
Publisher Photo
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
Featured In: Southern Thanksgiving
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 55 min. + cooling

Ingredients

  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3 to 5 tablespoons ice water
  • FILLING:
  • 3 large 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

Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour.
Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
Beat first seven filling ingredients 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 until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack. Yield: 8 servings.
Originally published as Bourbon Chocolate Pecan Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p135

Nutritional Facts

1 piece: 676 calories, 35g fat (14g saturated fat), 108mg cholesterol, 490mg sodium, 89g carbohydrate (70g sugars, 3g fiber), 7g protein.

  • 1-1/4 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3 to 5 tablespoons ice water
  • FILLING:
  • 3 large 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
  1. Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour.
  2. Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
  3. Beat first seven filling ingredients 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 until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack. Yield: 8 servings.
Originally published as Bourbon Chocolate Pecan Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p135

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Reviews forBourbon Chocolate Pecan Pie

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MY REVIEW
nhersch User ID: 5467560 240563
Reviewed Dec. 29, 2015

"Disappointed. No one liked it and ended up throwing it out. Too much chocolate."

MY REVIEW
juicyfruit007 User ID: 1404522 230704
Reviewed Aug. 4, 2015

"This was a typical chocolate pecan pie -- always delicious! I did not care for the taste of bourbon however."

MY REVIEW
Cookie Crumble User ID: 6901439 222872
Reviewed Mar. 15, 2015

"This pie was good--made three this weekend. However, I don't like to the taste of the bourbon, so when I made the pie again, I substituted a little white corn syrup, a tsp. of vanilla, and water for the liquor. I also prefer not so much dark sugar/syrup, so I used light brown sugar. This is a keeper!"

MY REVIEW
klandrews84 User ID: 7066576 213792
Reviewed Dec. 2, 2014

"Family enjoyed it"

MY REVIEW
mkaskela User ID: 6061564 132074
Reviewed Nov. 25, 2014

"V"

MY REVIEW
brendadom1 User ID: 8009840 132072
Reviewed Nov. 16, 2014

"Decadent and Delicious!"

MY REVIEW
PattiRedmond User ID: 1932816 132496
Reviewed Nov. 11, 2014

"I can't wait to make this. This Thanksgiving is a perfect time :) What can be used in place of the bourbon?"

MY REVIEW
jnjrok User ID: 1992251 194735
Reviewed Nov. 4, 2014

"Sinfully rich and delicious. Got rave reviews from everyone."

MY REVIEW
sydney.haskett User ID: 5084946 212446
Reviewed May. 29, 2014

"Everyone raved about this pie! It was amazing."

MY REVIEW
twodots User ID: 3323335 192981
Reviewed Dec. 1, 2013

"This pie is excellent however it needs to be refrigerated prior to serving to"tighten up" the filling."

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