- 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
- 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.
Reviews forBourbon Chocolate Pecan Pie
My Review
Average Rating
"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"
"V"
"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."
