Description

This decadent Chocolate Pecan Pie with Bourbon combines a flaky homemade crust with a rich, gooey filling loaded with toasted pecans, melted chocolate chips, and a hint of bourbon for depth and warmth. Perfectly baked to golden perfection, this pie offers a harmonious balance of sweet, nutty, and chocolaty flavors that make it a standout dessert for holidays or special occasions.

Ingredients

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Crust

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

Filling

2 cups pecans (about 7 ounces)
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
1/2 teaspoon kosher salt
3/4 cup semisweet or bittersweet chocolate chips

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Instructions

Make the pie crust: In a food processor, pulse the flour, sugar, and salt together. Add the cold butter pieces and pulse until the mixture resembles coarse meal. Transfer to a bowl, add ice water and stir, then knead the dough on a lightly floured surface two or three times and form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll and prepare crust: On a lightly floured surface, roll out the chilled dough into 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.
Toast pecans: Preheat the oven to 375°F (190°C). Spread pecans on a rimmed baking sheet and toast for about 8 minutes until fragrant. Remove and coarsely chop.
Prepare filling: In a large bowl, whisk together eggs, dark brown sugar, light corn syrup, vanilla extract, melted butter, bourbon, and kosher salt until blended. Stir in the chopped pecans and chocolate chips until evenly distributed.
Fill and bake pie: Pour the filling into the prepared pie shell. Bake on the bottom shelf of the oven for about 55 minutes or until the center is set. If the crust edges brown too quickly, tent with foil halfway through the baking time.
Cool and serve: Transfer the pie to a cooling rack and let it cool for at least 1 hour before serving to allow the filling to set properly.

Notes

Ensure the butter is very cold before incorporating into the crust for a flaky texture.
Chilling the crust before baking helps prevent shrinkage and improves flakiness.
To prevent overbrowning, use foil to tent the crust edges midway through baking.
Allow the pie to cool completely before slicing to ensure clean cuts and set filling.
Substitute bourbon with dark rum or omit for a non-alcoholic version.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 420
Sugar: 30g
Sodium: 210mg
Fat: 27g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 3g
Protein: 5g
Cholesterol: 80mg