RECIPE: Chocolate Bourbon Pecan Pie

As our family starts finalize our Thanksgiving menu, I wanted to share a favorite Thanksgiving dessert recipe – Chocolate Bourbon Pecan Pie. It’s to die for. So rich. You really don’t use much bourbon so for guests that don’t like bourbon it really just imparts a little extra flavor to the pie, but not a true bourbon taste. I also really like this crust recipe and have used it for other pies. This recipe is great for tailgating too! (I’ve never taken a photo of the pie – will have to do that this year.) Enjoy!

Photo from Food & Wine’s website

Chocolate Bourbon Pecan Pie (from Food & Wine magazine)


1 1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into pieces
1/4 cup ice water

2 cups (about 7 ounces) pecans
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon (remember, you’re adding flavor, so don’t use your fanciest, but don’t skimp – we use Woodford Reserve)
1/2 teaspoon salt
3/4 cup semisweet or bittersweet chocolate chips (we use Ghirardelli)


1. In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.

2. On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.

3. Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.

4. Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.

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