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Bourbon Chocolate Pecan Pie Recipe

Bourbon Chocolate Pecan Pie Recipe

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
TOTAL TIME: Prep: 25 min. + chilling Bake: 55 min. + cooling YIELD:8 servings

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

  • 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.

Nutritional Facts

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

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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."

MY REVIEW
Northup52 User ID: 1613852 184310
Reviewed Jan. 19, 2013

"Are the bittersweet chocolate pieces like semi-sweet morsels or just come in a package of chocolate chunks?"

MY REVIEW
Moe0610 User ID: 6835194 192979
Reviewed Nov. 17, 2012

"I used 9" frozen pie crusts. It was a shallow pie rather than deep dish. Because of that filled 2 pie crusts. Came out great they are not as thick as the recipe. But thinner is less calories in each piece with the same great taste. This allowed me to bring one to a party and keep one at home."

MY REVIEW
berniew User ID: 1310339 178869
Reviewed Nov. 16, 2012

"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"

MY REVIEW
millergirl User ID: 454678 194734
Reviewed Nov. 15, 2012

"Excellent twist on pecan pie. Absolutely loved it! Can't believe you couldn't taste the bourbon. The taste actually cooked out. Will definitely be making this again for Thanksgiving!"

MY REVIEW
sstetzel User ID: 158954 178853
Reviewed Nov. 14, 2012

"If the alcohol is a major concern for you try this recipe instead:

http://www.tasteofhome.com/recipes/Kentucky-Chocolate-Pecan-pie"

MY REVIEW
Dmcauliffe User ID: 6840803 116527
Reviewed Nov. 14, 2012

"Excellent take on pie. Alcohol does cook out. Your loss if don't try!"

MY REVIEW
tasha1234 User ID: 5163667 194441
Reviewed Nov. 13, 2012

"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"

MY REVIEW
kitzer User ID: 4188178 192978
Reviewed Nov. 13, 2012

"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!!"

MY REVIEW
hokiemom1 User ID: 2133949 195489
Reviewed Nov. 13, 2012

"could a flavored coffee creamer be used? Irish Cream, French Vanilla, Hazelnut?"

MY REVIEW
cee-jay User ID: 1579946 178852
Reviewed Nov. 13, 2012

"As a Bourbon substitute, how about orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract."

MY REVIEW
knutsonb User ID: 3141476 132495
Reviewed Nov. 13, 2012

"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."

MY REVIEW
mariasj0615 User ID: 5660849 116526
Reviewed Nov. 13, 2012

"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."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.