There are so many variations on this beautiful, delicious pie. There’s the classic, the tart variation, the one where you combine it with pumpkin pie (*gasp*), but the best one of them all is this chocolate-bourbon-pecan pie. Irresistible, delectable, extravagant. Got that adult-y feel with the bourbon and the child-like nostalgia of chocolate. And did I mention, it’s easy to make? I’m all about making the fancy desserts and making it simple and accessible.
Truly, I’d say that it may require more ingredients than a pumpkin pie, but the amount of time spent is hardly more. And most definitely quicker than an apple pie. None of that cutting apple slices nonsense! The filling is a combination of toasted pecans (for that extra flavor), sugar, brown rice syrup, eggs, and melted chocolate. Well and of course spices and flavors to your liking. And here I am drooling because I already finished off my pie.
The trickiest part would be making the crust, if you decide to do that! It’ll take some time to knead in all the butter pieces – you want them to be flaky and the flour-butter mixture to resemble a crumble before adding in the water to tie it all together. And then it must be chilled and mildly thawed before rolling out so that this step is easier. And any excess pie crust can be used for decoration.
So go on, give this pecan pie a try!
Chocolate-Bourbon-Pecan Pie
Ingredients
Pie Crust
- 1-1/4 cup unbleached, all purpose flour
- 1 tsp white sugar
- 1/4 tsp salt
- 1 large egg, separated
- 1 stick butter (8 Tbsp), diced
- 1/4 cup water, chilled
Pecan Filling
- 2 Tbsp unsalted butter, melted
- 3/4 cup brown rice syrup
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp vanilla extract
- 2 Tbsp bourbon
- 3 oz bittersweet chocolate, melted
- 2-1/2 cup raw pecan halves, toasted
Instructions
- To make the pie crust: Combine the flour, sugar, and saltin a medium-sized bowl. Add the egg yolk and mix well. Using a pastry cutter, cut the butter into the flour mixture. Alternatively, use your fingers to break up the butter until the flour-butter resembles a crumble. Then, add in one or two tablespoons of chilled water at a time until the dough comes together. Wrap in plastic or cover with lid and chill in the fridge for 1 hour till firm.
- Shaping the pie crust: Flour your work surface. Let the dough sit on the counter for a few minutes. Roll out the dough in a circle until it measures 12 inches in diameter. Make sure that to check that the dough does not stick to the surface and re-flour as necessary. Gently place the rolling pin in the center and fold one half of the dough onto it. Then transfer this to the 9-in pie pan and shape the edges as desired. Traditionally, shape it by using your fingers, pushing one in and one out to create the ripples. Chill until ready to use. Brush edges with the egg whitefor a more golden crust before adding the filling.
- Preheat the oven to 350ºF.
- To make the filling: begin by creaming the butter, syrup, and sugar. Then mix in the eggs, salt, cinnamon, vanilla, and bourbon (optional). Lastly, stir in the chocolate and pecans.
- Pour the filling into the prepared pie pan and bake for 50 minutes, or until a toothpick comes out clean.
- Let the pie cool to room temperature so the filling can set. Enjoy!
Notes
- Based on Broma Bakery’s recipe.
- When rolling out dough, make sure you always start from the center!
- I like to use a french rolling pin rather than the ones with moving parts. It works better. And if you don’t have one, you could use a bottle or any evenly cylindrical object.
Did you make this recipe?
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