This tasty twist on a classic pecan pie is an Autumn must-try and a perfect addition to any Thanksgiving spread.
By Allie Albanese
(Photo courtesy of Joy the Baker)
With less than two weeks to go until Thanksgiving here in the USA, and with a reported grocery shortage on the horizon, I'm getting my shopping list together early this year! Which means my sister and I are in the process of mapping out our menu (which for 4 people serves about 25) and making crucial decisions like what kind of pies to make (always a minimum of 2). Every year we have the same discussion, and every year Joy the Baker's Bourbon Pecan Pie with Dark Chocolate is on the list. Rich, chocolaty, nutty, and delicious...it's a Turkey Day must.
As a southern girl, I grew up on pecan pie. But I admittedly often find it way too sweet (sacrilege for a Georgian, I know). This recipe, on the other hand, solves that problem thanks to the use of dark corn syrup instead of light (which to me is toastier and more robust), the addition of Bourbon (which brings a savory note), and the inclusion of dark chocolate (which cuts the sweetness with a little bitterness).
I've made a few small changes to Joy's original recipe based on my own personal preference (only to the filling, the crust recipe is directly hers), and after years of making it, I can confidently say that this tasty twist on a classic pecan pie is an Autumn must-try and a perfect addition to any Thanksgiving spread!
(PS: I've never captured a photo of my pie in a way worthy of sharing, so I'm making it a goal to do so this year and will update this post accordingly!)
DARK CHOCOLATE BOURBON PECAN PIE
Adapted from Joy the Baker
1/2 cup cold unsalted butter, cut into small cubes
1 1/2 cups all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
1/2 cup granulated sugar
1 cup plus 2 tablespoons dark corn syrup
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
3 tablespoons Bourbon
1/3 cup melted unsalted butter
1 heaping cup chopped pecans
4 ounces coarsely chopped dark chocolate
Whisk together the flour, sugar, and salt in a medium bowl.
Add the cold, cubed butter and work the butter into the flour mixture using your fingers. The butter pieces will vary in size, with some resembling peas while others resemble oat flakes.
In the middle of the mixture, create a well and pour in the cold buttermilk.
Bring the dough together using a fork and try to moisten all of the flour. Add more buttermilk as necessary, but be careful not to add too much. You don't want it to be outwardly wet.
Dump the mixture on to a lightly floured surface and gently knead into a disk.
Wrap the dough in plastic wrap and refrigerate for one hour.
After chilling, roll out the pie crust on a well floured surface to 1/8 inch thick and 12 inches in diameter.
Transfer to a 9-inch pie pan and trim the edge almost even with the edge of the pan.
Fold the edges under and crimp using your fingers or a fork.
Cover with plastic wrap and refrigerate for at least 30 minutes but no more than 3 hours.
Preheat oven to 350 degrees F and place rack in the center of the oven.
In a medium bowl, whisk together the sugar, corn syrup, salt, eggs, vanilla extract, Bourbon, and unsalted butter until well combined. The mixture will be thick and syrupy.
Sprinkle the chopped dark chocolate and pecans in the bottom of the pie shell.
Give the liquid filling another good whisk and pour it over the chocolate and nuts.
Place the pie on a rimmed baking sheet and bake for 45 to 55 minutes, or until it is puffed and jiggles uniformly (not in waves).
Top with fresh whipped cream and serve. (Delicious served cold for breakfast as well!)