Description
This chocolate bourbon pecan pie bakes up gooey in the center and crisp at the edges, with just the right amount of sweetness. A twist on the classic, it’s a cozy fall treat and perfect for your holiday table.
Ingredients
FOR THE BUTTERMILK CRUST:
- 1 1/2 cups all-purpose flour
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/3 cup buttermilk, cold
FOR THE FILLING:
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 3 tablespoons bourbon
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup (about 5 1/2 tablespoons) unsalted butter, melted and cooled
- 1 heaping cup pecans, roughly chopped
- 4 ounces dark or bittersweet chocolate chips or chunks
Instructions
TO MAKE THE CRUST:
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons granulated sugar, and 1/2 teaspoon salt.
- Add 1/2 cup (1 stick) cold, cubed butter and work it into the flour mixture with your fingers until the mixture resembles coarse crumbs. The butter pieces will vary in size, some pea-sized and others the size of oat flakes. (If using a food processor for the crust, do not over-pulse. Stop once you see small bits of butter throughout.)
- Make a well in the center and pour in the buttermilk. Stir gently just until the dough begins to come together, but don’t overwork. Add more buttermilk if needed, but be careful not to add too much. The dough should be moist but not outwardly wet.
- Turn the dough onto a lightly floured surface and gently knead it into a disc. Wrap it in plastic wrap and refrigerate for at least one hour.
- After chilling, roll out the dough on a well-floured surface to about 1/8 inch thick and 12 inches across. Work as quickly as you can to keep the butter cold.
- Fit it into a 9-inch pie pan, pressing it gently into the bottom and sides.
- Trim the excess dough around the edges, leaving about a 1/2-inch overhang. Fold the edges under and crimp using your fingers or a fork.
- Cover loosely and refrigerate for at least 30 minutes.
TO MAKE THE FILLING:
- Preheat oven to 350°F (175°C).
- Add 1 cup dark corn syrup, 1/2 cup granulated sugar, 3 tablespoons bourbon, 1 teaspoon vanilla, 1/2 teaspoon salt, and 1/3 cup (about 5 1/2 tablespoons) melted and cooled butter. Whisk until glossy and slightly thickened.
- In the prepared pie shell, evenly scatter 1 heaping cup chopped pecans and 4 ounces dark chocolate.
- Give the filling another good whisk. Pour mixture over the chocolate and nuts, letting it settle into all the spaces.
- Place pie on a rimmed baking sheet. Bake on the middle rack at 350°F (175°C) for 45 to 60 minutes, or until the edges are golden and the center jiggles like set gelatin.
- Let the pie cool completely on a wire rack before slicing to allow the filling to firm up.
Notes
- Equipment used: 9-inch pie dish | baking sheet | chef’s knife | French rolling pin | measuring cups | measuring spoons | mixing bowls | parchment paper | plastic wrap | whisk | wire cooling rack
- If you’re baking this pie for people who don’t drink alcohol or aren’t of age, simply leave out the bourbon. I’ve made it numerous times without the booze, and it’s every bit as tasty.
- When making the crust, keep the butter cold to ensure it stays flaky after baking.
- Use room temperature eggs and cooled, melted butter for the filling so the eggs don’t curdle, and the pie bakes evenly.
- Don’t skip the final cooling step; slicing too early will result in a runny filling.
- To check doneness while baking, gently shake the pie. The center should move as one uniform jiggle, not in loose waves.
- Prep time is based on making the crust from scratch. Using a store-bought shell cuts it to around 15 minutes.
- FYI: This chocolate bourbon pecan pie is delicious served cold for breakfast as well!
- Prep Time: 105
- Cook Time: 55
- Category: Eat
- Method: Bake
- Cuisine: Pies & Tarts
