Bourbon Chocolate Pecan Pie Recipe
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons cold butter
- 2 to 3 tablespoons cold water
- 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
- 1. 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.
- 2. 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 plate and flute edges.
- 3. 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.
1 piece: 642 calories, 33g fat (12g saturated fat), 109mg cholesterol, 459mg sodium, 85g carbohydrate (49g sugars, 3g fiber), 7g protein.
Reviews for Bourbon Chocolate Pecan Pie
"Disappointed. No one liked it and ended up throwing it out. Too much chocolate."
"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!"
"Family enjoyed it"
"Decadent and Delicious!"
"I can't wait to make this. This Thanksgiving is a perfect time :) What can be used in place of the bourbon?"
"Sinfully rich and delicious. Got rave reviews from everyone."
"Everyone raved about this pie! It was amazing."
"This pie is excellent however it needs to be refrigerated prior to serving to"tighten up" the filling."
"This recipe just oozes the wonderful atmosphere of the southern USA. The pan was licked clean, literally. This is a definite keeper. As for the bourbon, I really wish I could have tasted it more, but also glad we couldn't because of my Mormon in laws. Here is the break down of amount of alcohol left during cooking from the US department of Agriculture... http://homecooking.about.com/library/archive/blalcohol12.htm"
"Excellent take on pie. Alcohol does cook out. Your loss if don't try!"
"Really, people. 1/4 cup of bourbon = 4 tablespoons. 1 tablespoon = 3 teaspoons.The whole pie contains 12 teaspoons bourbon. Cut into 8 slices, each piece contains 1 1/4 teaspoons bourbon. After baking ,that piece of pie doesn't contain enough alcohol to harm anyone. Unless you are totally against the use of alcohol on moral grounds you have zero reason not to try this recipe.1 1/4 teaspoons"
"I'm REALLY surprised that TOH does NOT have an 'Adult Only' rating on this!!The alcohol WILL NOT cook, bake, heat, burn out of this recipe!!"
"could a flavored coffee creamer be used? Irish Cream, French Vanilla, Hazelnut?"
"As a Bourbon substitute, how about orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract."
"I made this pie several years ago. It was absolutely delicious! I have lost the recipe and now will be able to make it as my dessert for Thanksgiving. It's a pecan pie with a little twist that is perfect. People always raved about it. Since the Pillsbury pie crusts that are rolled in a box came into existence I no longer make crusts."
"Before I make this, what can I use to replace the bourbon? Since it's a significant amount of liquid, I am not sure I can just leave it out."