Chocolate Bourbon Pecan Pie


From Country Living magazine, Nov. 2002, comes this best-ever pie. I have tweaked it a bit for my taste and believe it is the greatest. I use a high end bourbon, vanilla, chocolate and pecans from a family farm in Alabama. And if that wasn’t enough, I top it with a bourbon whipped cream. Believe me when I tell you, this is “the best nap you’ll ever have”!

Makes one 9” Deep Dish Pie or one 11” Tart

    • 1¾ cups plus 2 tablespoons all-purpose flour
    • ½ cup plus 3 tablespoons sugar
    • ¾ teaspoon salt
    • ¾ cup unsalted butter (1½ sticks), cut into ½” pieces and chilled
    • 1 cup light corn syrup
    • 3 eggs
    • 5 tablespoons unsalted butter, melted
    • ¼ cup bourbon (I like to use Knob Creek, or nice smoky bourbon)
    • 2 teaspoons pure vanilla extract (I like to use 1 tsp Madagascar & 1 tsp Tahitian)
    • 4 ounces bittersweet chocolate (I like to use Guittard - 2 ou bittersweet and 2 ou semisweet)
    • 2 cups chopped pecans, toasted (*see note)
    • Pecan halves for decoration

Preheat the oven to 400 degrees.

For the pie crust: Place the flour, 2 tablespoons sugar and ¼ teaspoon salt together in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the cold butter, one piece at a time, pulsing until mixture resembles coarse meal. Slowly drizzle in a little ice water and pulse until the dough begins to form. Remove dough from processor and gather into a disk, wrap tightly in plastic and chill until firm, about 45 minutes.

Roll out the dough to a 13” circle, and place into an 11” pie plate or tart shell, shaping the sides to the dish or shell. Line with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights and bake 5 minutes longer.

For the pie filling: Lower the oven setting to 350°. In a large enough bowl, combine the corn syrup, remaining sugar, eggs, melted butter, bourbon, vanilla and remaining salt and set aside. Sprinkle the chocolate and chopped pecans over the piecrust and pour corn syrup mixture over the top.

*Do not put the pecan halves in place until the pie has baked about 20 minutes. Otherwise, they will burn if in the oven the entire time cooking time.

Place in preheated oven and cook until set, about 45 minutes.

Remove to a cooling rack to let cool for at least 20 minutes. Pie will keep covered, up to 3 days.

*To toast nuts, preheat oven to 350° and place nuts on a dry sheet tray. Toast for approximately 8 minutes. ALWAYS set a timer, but remember chopped nuts might take less time.

Bourbon Whipped Cream
    • 1 cup whipping cream
    • 2 tablespoons confectioner’s sugar
    • 1 teaspoon bourbon

Place all ingredients in bowl of stand mixer, or use hand mixer. Begin whipping on lower speed, slowly increasing your speed as mixture begins to thicken. Stop at desired consistency and place a dollop on top of pie before serving.