It’s Thanksgiving, the house is warm, the air is filled with the aroma of roasting turkey and cinnamon, and right in the center of the dessert table sits this gorgeous white chocolate.Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie.. It’s not just a pie; it’s a hug in a slice. Now, you might think you’ve had pecan pie before, but trust me, adding rich chocolate and a splash of bourbon takes it to a whole new level of “wow.” I swear, my grandpa, who usually sticks to apple pie, goes back for seconds (and sometimes thirds!) of this. If you love the comforting flavors of a classic pecan pie but crave a little something extra, this is your recipe. It’s like the sophisticated cousin of regular pecan pie, dressed up for a fancy party but still down-to-earth enough to share with everyone.
What is chocolate bourbon pecan pie?
What is a definition of “what is”?Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie.What is essentially a pecan pie with a twist. Think of it as a pecan pie that decided to go on a vacation to Kentucky and fell in love with a chocolate shop. We start with a classic pecan pie filling—sweet, gooey, and packed with pecans—and then stir in melted chocolate and a touch of bourbon. The bourbon doesn’t make it boozy, promise! It just adds this warm, subtle depth that complements the chocolate and pecans perfectly. It’s essentially a dessert trifecta of comfort, indulgence, and sophistication. The name, well, that’s pretty self-explanatory, isn’t it? It tells you everything you need to know about the deliciousness you’re about to bake.
Why you’ll love this recipe?
What are some good reasons to fall in love with someone.Chocolate Bourbon Pecan Pie.The combination of sweet pecans, rich chocolate, and that hint of bourbon is just… a flavor party in your mouth! What are some of the easiest recipes to Make with Bourbon? What I love about this is how budget-friendly it is. Pecans can be a bit pricey, but you don’t need a ton for this recipe, and the other ingredients are pantry staples? Is it good to serve it warm with a scoop of vanilla Ice Cream, chilled with a dollop of whipped cream, or even at room temperature with a strong cup of coffee? Is it bad to eat a sliver straight from the fridge? If you like pecan pie, and you like chocolate, and you don’t mind a little “oomph” from the bourbon – you’re gonna ADORE this. My family asks for it all the time, and it’s become a staple at our holiday gatherings, even surpassing the pumpkin pie in popularity some years! I think it stands out because it’s not just another pecan pie; it’s got a little bit of a special something that makes it unforgettable.
How do I make chocolate bourbon pecan pie?
Quick Overview
Making this Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie.Is it easier than you think to make a pecan pie crust? What’s the best part? Is this pie easier to make than it sounds?
Ingredients
For the Pie Crust:
* 1 pre-made pie crust (or your favorite homemade recipe)
For the Filling:
* 1 cup (2 sticks) unsalted butter, melted
* 1 cup granulated sugar
* 1 cup light corn syrup
* 4 large eggs, lightly beaten
* 2 tablespoons bourbon (I prefer Maker’s Mark, but any good quality bourbon will do)
* 1 teaspoon Vanilla Extract
* 1/4 teaspoon salt
* 6 ounces semi-sweet chocolate, melted and slightly cooled.
* 2 cups pecan halves (or chopped pecans, if you prefer)
What are the Step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). While the oven is heating up, place your pie crust in a 9-inch pie plate. If you’re using a store-bought crust, just unroll it and fit it into the plate. If you’re using a homemade crust, make sure it’s nicely crimped around the edges. I like to use a fork to prick the bottom of the crust a few times – this helps prevent it from puffing up while baking. What is the best way to store filling in the fridge?
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the butter, sugar, and corn syrup until well combined. Set aside. Make sure the butter isn’t too hot when you add the sugar, or it might melt the sugar and change the texture of the pie. This is probably the easiest step, but don’t rush it! How do I make a smooth pie?
Step 3: Add the Eggs & Bourbon
Gradually whisk in the beaten eggs, bourbon, and Vanilla Extract. Be sure to whisk constantly as you add the eggs to prevent them from cooking. You want a smooth, even mixture here. What’s Your favorite bourbon pie? If you don’t have bourbon, you can substitute with a tablespoon of vanilla extract, but it won’t have the same flavor.
Step 4: Fold in Chocolate & Salt
Gently fold in the melted chocolate and salt until just combined. Be careful not to overmix, as this can make the pie tough. The chocolate should be melted but not too hot when you add it to the mixture. Let it cool slightly before you stir it in. I’ve made that mistake before, and it wasn’t pretty!
Step 5: Add Pecans
Stir in the pecan halves (or chopped pecans) until they’re evenly distributed throughout the filling. I love pecan halves because they look so pretty on top, but chopped pecans work just as well. If you want to add a little extra flavor, you can toast the pecans lightly before adding them to the filling. I toast them in a dry skillet over medium heat for about 5 minutes, or until they’re fragrant.
Step 6: Pour into Crust
Do not overfill the pie crust! Pour the filling evenly into the prepared pie crust. If you leave a little space at the top, or the filling might bubble over in the oven, I’ve learned this the hard way (more than once! ).
Step 7: Bake
Bake in the preheated oven for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. The crust should be golden brown and the filling should be firm around the edges but still have a little wobble in the middle. If the crust starts to brown too quickly, you can cover it with foil. How do you keep a close eye on your oven during the last 15 minutes of baking? I always use a toothpick to check for doneness – it should come out mostly clean, with just a few moist crumbs clinging to it.
Step 8: Cool
As the pie cools, the filling will set up even more. Remove the pie from the oven and let it cool completely on a wire rack. I know it’s tempting to dig in right away, but trust me, it’s worth the wait!
Step 9: Slice & Serve
Once the pie is completely cooled, slice and serve. I like to serve it with a scoop of vanilla Ice Cream or a dollop of whipped cream. What are some good ways to serve a pie the day after it’s made? Just make sure to cover it tightly to prevent it from drying out.
What should I serve it with?
This Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie.What can I serve it with?
For Breakfast:What is the best way to serve a slice of pie with coffee? If you’re feeling fancy, add a sprinkle of cinnamon to your coffee for an extra touch of warmth.
For Brunch:Serve alongside a platter of fresh fruit and a mimosa. The bright, refreshing flavors of the fruit will complement the rich, decadent flavors of the pie. Cut small slices and arrange them on a plate.
As Dessert: A scoop of vanilla ice cream is a classic pairing, but you could also try chocolate ice cream or even a scoop of Salted Caramel Ice Cream for a little extra indulgence. A drizzle of chocolate sauce or caramel sauce would also be delicious.
For Cozy Snacks:What’s a good comfort food to serve with a glass of cold milk or hot chocolate?
What’s your favorite pie recipe? A slice of this pie, slightly warmed, with a dollop of homemade Whipped Cream that I’ve spiked with a little bourbon. We’ve been known to serve it with a cheese board, believe it or not! The saltiness of the cheese really cuts through the sweetness of the pie in a surprisingly delightful way. Don’t knock it until you try it!
How do I make a perfect chocolate bourbon pecan pie?
Okay, so you’re ready to make this amazing!Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie.How do I make sure everything turns out perfectly?
Butter Matters:I always use unsalted butter in my recipe. It really does make a difference in the flavor and texture of the crust.
Bourbon Choice:I love Maker’s Mark, but any good quality bourbon will work. Just make sure it’s one that you enjoy drinking!
Chocolate Quality:The better the chocolate, the better the pie! I recommend using semi-sweet chocolate for this recipe but you can also use dark chocolate if you prefer. Make sure it’s a good quality chocolate that melts smoothly.
Pecan Toasting:I like to toast pecans before adding them to the filling. I toast them in a dry skillet for about 5 minutes, or until they’re fragrant. Watch them closely, as they can burn easily!
Don’t Overbake:What is the best way to set up a pie? If you overbake it, the filling will be dry and crumbly.
Cooling Time:If you try to slice it while it’s still warm, the filling will be too gooey and it will be a mess. Trust me, I’ve been there!
Glaze Variations:Is it necessary to add a glaze to a pie? I’ve tried a Salted Caramel drizzle, which was pretty darn good, if I say so myself. I learned these tips the hard way, through years of making (and sometimes messing up!) this pie. But trust me, with a little practice, you’ll be making perfect pie.Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie. every time!
What are some Storing and Reheating Tips?
Okay, so you’ve made this amazing stuff. What is it?Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie.How do you store leftovers?
Room Temperature:Can you store the pie at room temperature for up to 2 days? Just make sure to cover it loosely with plastic wrap or foil to prevent it from drying out. If it’s very warm in your kitchen, you might want to store it in the refrigerator instead.
Refrigerator Storage: What is the The pie will keep in the refrigerator for up to 4 days. Store it in an airtight container to prevent it from absorbing any odors from the refrigerator. Let it come to room temperature before serving.
How do I use a freezerCan you freeze the pie? Can you freeze individual slices for easy snacking?
What is Glaze Timing Advice? If you’re planning to glaze the pie, it’s best to do it right before serving. The glaze will soften if it’s stored in the refrigerator for too long.
I’ve found that freezing the pie works best if you haven’t sliced it yet. The crust stays a little fresher that way. When you reheat it, a little trick is to sprinkle a tiny bit of water on top before you put it in the oven – this helps keep the crust from drying out. I always write the date I made it on the freezer wrapping, so I know how long it’s been in there. Nothing’s worse than pulling out a pie and realizing it’s been in the freezer for six months!
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Final Thoughts
So, there you have it: my family’s beloved.Chocolate Bourbon Pecan Pie. Chocolate Bourbon Pecan Pie.What is more than just a dessert, it’s a tradition, a memory, and a whole lot of deliciousness packed into one pie? What I love about this recipe is how it takes a classic dessert and elevates it to something truly special. The combination of chocolate, bourbon, and pecans is simply irresistible. What are some of the best desserts to impress your friends and family? I can’t wait to hear how yours turns out – leave a comment below and let me know what you think, and if you added any fun variations. And don’t forget to rate the recipe if you loved it!
Chocolate Bourbon Pecan Pie: 5 Secret Tips for the Perfect Slice!
Ingredients
Crust
- 1.25 cups all-purpose flour
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter cut into cubes
- 3 tablespoons ice water
Filling
- 1 cup pecan halves
- 0.75 cup dark corn syrup
- 0.5 cup granulated sugar
- 0.25 cup packed brown sugar
- 0.25 cup unsalted butter melted
- 3 tablespoons bourbon
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 3 large eggs lightly beaten
Instructions
Preparation Steps
- Make the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface and transfer it to a 9-inch pie plate. Crimp the edges.
- Make the filling: In a large bowl, combine the pecan halves, corn syrup, granulated sugar, brown sugar, melted butter, bourbon, cocoa powder, vanilla extract, and salt. Whisk in the beaten eggs until well combined.
- Pour the filling into the prepared pie crust.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. Let cool completely before slicing and serving.
