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Double chocolate pecan pie. With bourbon. Is there anything better?
I love desserts of all kinds. As much as I like making them, I like eating them. I waited in line for an hour for cookies in Amsterdam once. I don’t know what my favorite type of dessert would be if you asked me, but pie is definitely at the top of that list. So I tend to make a lot of pies over the holidays.
Pumpkin and pecan are two classic pies, and I love them both, but I would probably choose pecan if I absolutely had to make a choice. It’s not good for you in any way. It’s high in calories and sugar, and unlike pumpkin pie, there’s not a vegetable in sight. But it’s something I only eat once a year, so I like to indulge.
I’ve made a few pecan pies in my life, and I find they are better when made with bourbon. But then again, I love bourbon almost as much as I love pecans. Oh, and chocolate. I don’t know who’s idea it was to put chocolate in a pecan pie, but I love them.
So for this pie, I added two kinds of chocolate, milk and dark. I only tried it because my favorite chocolate chip cookies have both milk and dark chocolate in it. It can’t possibly hurt in pecan pie, right? Right.
Like everything, good chocolate is key here. You can use chips, but choose good quality ones. It’s easy to buy good chocolate online, although some grocery stores carry better brands this time of year. I like Guittard, Callebaut, and Valrhona, but I’ll get Ghirardelli bittersweet chips if that’s the best available.
Fresh pecans are also important. So if you’ve got a bag of pecans that have been in your pantry forever, do yourself a favor and buy a new one. Stale nuts have a rancid taste that will ruin your whole pie. Since you get a good bit of nuts in every bite, you don’t want that. For the bourbon, use whatever you have; you don’t need much and it doesn’t have to be the best. So don’t use your most expensive rare bourbon here. I used Maker’s Mark.
I make an easy all-butter pie crust that I use for this recipe, but if you have a favorite, you can certainly use it.
Double Chocolate Bourbon Pecan Pie
For extra indulgence, this double chocolate pecan pie is perfect for your holiday table. All made better with bourbon.
Equipment
- Pie dish
Ingredients
Crust:
- 3 cups flour
- 8 ounces cold butter
- Generous pinch of salt
- Ice water
Filling:
- 2 1/12 cups shelled pecan halves
- 1/2 cup dark chocolate chips
- 3 eggs
- 1 cup dark corn syrup
- 1/2 cup dark brown sugar
- 1 tablespoon vanilla extract
- 2 tablespoons bourbon
- 4 ounces butter melted and cooled
- 1/2 teaspoon salt
- 1/2 cup milk chocolate chips
- 1 egg beaten with a tablespoon of milk
Instructions
- Preheat oven to 350 degrees F.
- To make the pie crust, put the flour, butter, and salt in a food processor. Pulse to combine.
- Add two tablespoons ice water and pulse a few more times. Continue adding ice water a tablespoon at a time until crust comes together and forms a dough.
- Remove and lay on a lightly floured surface. Cut into 4 equal pieces and wrap in plastic. You’ll use one for this pie; the rest can be saved (it freezes well!) for another use.
- Chill the crust for 30 minutes in the fridge, roll it out and add it to your pie plate.
- Add the pecans and dark chocolate to your pie dish.
- Whisk the eggs, corn syrup, brown sugar, vanilla, bourbon, melted butter, and salt in a bowl. Pour this over the pecans and chocolate in the dish.
- Sprinkle the milk chocolate over top. Brush the edges of the pie crust with the egg wash.
- Bake the pie for 50-60 minutes until the top is lightly browned browned. You may need to cover the crust halfway through baking to keep it from getting too browned.
Notes
Storing leftovers: Store leftovers in the fridge for up to 3 days.
Pairs well with: Chai Spiced Caramel Pie Crust Cookies, Chocolate Chai Cold Brew
Tried this recipe?Let us know how it was!
