Bourbon Chocolate Pecan Pie Recipe
- 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
- 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.
1 piece: 676 calories, 35g fat (14g saturated fat), 108mg cholesterol, 490mg sodium, 89g carbohydrate (70g 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."