1 stick (4 ounces) cold unsalted butter, cut into pieces
1/4 cup ice water
2 cups (about 7 ounces) pecans
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon
1/2 teaspoon salt
3/4 cup semisweet or bittersweet chocolate chips
How to Make It
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.
Preheat the oven to 375°. 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.
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. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
The pie can be stored at room temperature for up to 1 day. Rewarm at 325° for 15 minutes.
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Review Body: How can it have 1645 ratings but only 5 reviews?
Date Published: 2017-11-13
Author Name: Tia Malkin-Fontecchio
Review Body: This was the most intensely flavored bourbon pecan pie I have ever made. I was thinking 3 tablespoons was a lot when I made it and I was right. Bourbon lovers will like it. My 13 year old was shocked but enjoyed it. Not sure if I should be concerned or not. lol
Review Rating: 4
Date Published: 2017-11-30
Author Name: Mitachondria
Review Body: I tried it twice, first time cut out 1/3 brown sugar and corn syrup. Really good, but the second time I cut the corn syrup in 1/2 and it was swoon-worthy! Making it a day ahead and also chopping some of the pecans helped with cutting.
Review Rating: 5
Date Published: 2016-11-28
Author Name: Vince Cook
Review Body: Best chocolate bourbon pecan pie I've made!
Review Rating: 5
Date Published: 2016-12-11
Author Name: Dave Sheppard
Review Body: I made this pie for Thanksgiving. I chopped up about a cup of Trader Joe's 72% Dark Chocolate bar instead of using chocolate chips. It was over the top! Mine looked exactly like the picture too!
Review Rating: 5
Date Published: 2017-11-26
Author Name: Sophia Chaale
Review Body: This recipe was a bit too sweet. Full disclosure I subbed light brown sugar for the dark and used a pre-made crust. Will try reducing the syrup like another suggested.
Review Rating: 3
Date Published: 2018-01-01
Author Name: Katie Middleton Wright
Review Body: Followed the directions, and my pie ended up burning on the top. I even took it out 8 minutes "early" (after 47 minutes of baking). I would highly recommend turning down the temperature on the oven to 350.