Recipes Desserts Pies Pecan Pie Chocolate Pecan Pie with Bourbon 5.0 (1,659) 21 Reviews David Lebovitz's Chocolate Pecan Pie with Bourbon is everything you want in a dessert, whether to serve during the Kentucky Derby, at Thanksgiving, or for an easy holiday dessert. The all-butter piecrust is a cinch to throw together thanks to your food processor, and the dough can be made weeks or months in advance and frozen, if you'd like to get ahead. A nip of sweet, caramel-scented bourbon adds depth to the traditional super-sweet filling; chocolate levels it up with its rich texture and just a hint of balancing bitterness. Leave some of the pecans whole to give this classic a slightly more refined look. Related: Amazon’s Secret Outlet Dropped 4,000+ Kitchen Sales Before Black Friday, but These Are the 15 Best By David Lebovitz Updated on November 18, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 2 hrs 25 mins Yield: 1 (9-inch) pie Ingredients Crust 1 ¼ cups all-purpose flour 2 teaspoons sugar ¼ teaspoon salt 1 stick (4 ounces) cold unsalted butter, cut into pieces ¼ cup ice water Filling 2 cups pecans (about 7 ounces) 3 large eggs ¾ cup dark brown sugar ⅔ cup light corn syrup 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter (melted) 3 tablespoons bourbon ½ teaspoon salt ¾ cup semisweet or bittersweet chocolate chips Directions Make the Piecrust In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes. On a lightly floured surface, roll out the dough to 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. Make the Filling Preheat the oven to 375°F. On a rimmed baking sheet, toast the pecans for about 8 minutes or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended. Stir in the pecans and chocolate chips until evenly distributed. Bake the Pie Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, tent the crust with foil halfway through the baking time. Transfer the pie to a rack and let cool for at least 1 hour before serving. Photo by Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Claire Spollen Make Ahead The pie can be stored at room temperature for up to 1 day. Rewarm at 325°F for 15 minutes. Rate it Print