Chocolate Bourbon Pecan Pie
I am so excited to have a pecan pie recipe on my website. Finally! Last year I posted a pecan tart, and looking back at it now, I absolutely hate it. Mostly, I hate the photos. The colors, the styling, the editing. The tart itself was fine. (Isn’t it funny how much we evolve and grow in one year?!) But this. This is the stuff of dreams. The best part? It’s got both chocolate and bourbon. Because chocolate bourbon pecan pie would win out against regular ol’ pecan in a fist fight any day of the week.
I guarantee it.
Now during the holiday season, people usually break off into one of 3 dessert categories: apple pie, pumpkin pie, and those who correctly choose pecan.
I don’t often make promises about whether someone will or won’t enjoy one of my recipes, but I’ll say this: if you have tastebuds that work (and okay, you aren’t allergic to nuts…), there is no doubt in my mind that this foolproof recipe will leave you wondering how you ever survived without chocolate bourbon pecan pie.
Scared of making homemade pie crust? I feel you. It’s something I’ve been working on for years. Having said that, I will politely look the other way as you buy a store-bought pie dough if you promise to bake it with this filling.
And do not be worried about subjecting your kids to a little bit of bourbon in baked goods. The alcohol cooks off and you’re left with an intensely caramel-like flavor. It’s actually the best possible scenario. My sample size is a mere 3, but the Well Seasoned kiddos gobbled this up and were able to walk in a straight line to their bedrooms without issue. Go forth with the bourbon.
Simply put, your holiday celebration will be better off because of this pie!Print
For the pie dough
- 2 ¼ cups all-purpose flour
- 2 tsp sugar
- ½ tsp kosher salt
- ½ cup unsalted butter, (very cold, cut into cubes)
- 7 Tbsp vegetale shortening, (very cold, cut into cubes)
- 5 Tbsp ice water
For the filling
- 3 large eggs, (room temperature)
- ⅔ cup dark brown sugar
- ⅔ cup light corn syrup
- 3 Tbsp bourbon
- 2 Tbsp unsalted butter, (melted)
- 1 tsp pure vanilla extract
- 1 tsp kosher salt
- 2 cups pecans, (chopped + plus a few extra whole pecans to decorate the top)
- ¾ cup semi-sweet mini chocolate chips
For cinnamon whipped cream
- 1 cup heavy cream
- 2 Tbsp confectioner’s sugar
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon, (optional)
Make the dough
- Combine flour, sugar, and salt in the bowl of a food processor fitted with blade attachment. Pulse to blend, then add cold butter and shortening. Pulse until small pea-sized pieces forms. Add ice water, then pulse until dough just begins to hold together.
- Transfer to a lightly floured surface, pat into a round disk, then wrap in plastic wrap. Place in refrigerator for 30 minutes.
Prepare the filling
- Whisk together eggs, brown sugar, corn syrup, bourbon, butter, vanilla extract, and salt in a large mixing bowl. Add pecans and chocolate chips, then stir to combine. Set aside.
- Preheat oven to 350 F. Roll dough out on a lightly floured surface into a 12” round.
- Carefully transfer dough to pie dish. Fold excess dough under the edges, then decoratively crimp with fingers or tines on a fork.
- Pour filling into pie dough (you can add a few whole peans right on top if you want it to look extra nice — see above!), then transfer to a baking sheet. Bake for 55-60 minutes, or until edges are golden brown and the center of the pie is set. Let pie cool for at least an hour before slicing into it.
Make the whipped cream
- While pie is cooling, make whipped cream. Pour heavy cream into the bowl of a stand mixer fitted with whisk attachment. Whisk on medium-high speed until peaks start to form, about 3 minutes, then add confectioner’s sugar, vanilla, and cinnamon, if using. Continue whisking until cream is fully whipped and reached desired consistency. Serve immediately.