Description
This delicious Chocolate Bourbon Pecan Pie combines rich semisweet chocolate, toasted pecans, and the warmth of bourbon in a buttery pie crust. Perfect for special occasions or cozy dessert cravings, this pie offers a gooey, fudgy texture that can be set firmer by chilling. It’s easy to make with either a homemade or store-bought crust, featuring a carefully blind-baked crust and a luscious filling baked to perfection.
Ingredients
Scale
Pie Crust
- 1 Perfect Pie Crust Dough or 1 frozen pie crust
Filling
- 1 1/2 cups pecans
- 1 cup granulated sugar
- 1 cup corn syrup
- 1/2 cup unsalted butter (1 stick)
- 4 large eggs, room temperature
- 1/4 cup bourbon
- 1 1/2 tsp pure vanilla extract
- 1 tsp kosher salt
- 1 cup semisweet chocolate chips
Instructions
- Toast Pecans: Preheat the oven to 350 degrees. Spread pecans on a baking sheet and toast for 10 minutes, tossing halfway through. Transfer to a heat-safe bowl and let cool completely.
- Prepare Pie Crust: If using a homemade crust, prepare according to recipe instructions or use your frozen crust. Preheat oven to 325 degrees.
- Blind Bake Crust: Poke holes in the bottom and sides of the crust with a fork. Line the crust with parchment paper and fill with pie weights evenly. Bake for 10-12 minutes until firm and slightly golden. Remove weights and parchment paper carefully.
- Make Sugar Mixture: In a small saucepan over medium heat, combine sugar, corn syrup, and butter. Stir continuously until butter melts and sugar dissolves. Remove from heat and transfer to a large heat-safe bowl to cool.
- Mix Eggs and Flavorings: In a separate bowl, whisk eggs, bourbon, vanilla extract, and salt together until combined.
- Combine Mixtures: When the sugar mixture is cool enough, gradually whisk in the egg mixture until fully incorporated.
- Add Nuts and Chocolate: Chop pecans if needed. Stir pecans and chocolate chips into the filling mixture.
- Fill Pie Crust: Pour filling slowly into the prepared crust, spreading evenly.
- Bake the Pie: Bake at 325 degrees for 50-60 minutes. Check halfway; if edges brown too quickly, cover with foil. The pie is done when edges are set and center is slightly wobbly.
- Cool and Serve: Remove pie from oven and cool on a wire rack to room temperature. For firmer slices, refrigerate before serving.
Notes
- For a non-soggy crust, poke holes in crust bottom and sides before blind baking with pie weights and parchment paper.
- The filling is fudgy; refrigerate pie for 1-2 hours if you prefer a firmer consistency for easier slicing.
- Store cooled pie tightly covered with plastic wrap or foil in the fridge for 3-4 days.
- Reheat whole pie in a 350˚F oven for 15-20 minutes, or individual slices in the microwave for 20-30 seconds.
- Freeze cooled pie wrapped tightly in foil or in a freezer bag with date labeled; lasts 2-3 months. Thaw overnight in fridge before reheating.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
