Chocolate Bourbon Pecan Pie
We caught up with Sarah Chisholm at the Phoenix Public Market to get some serious pie knowledge just in time for the holidays. She has generously offered up the recipe for one of her favorite holiday pies, a chocolate bourbon pecan pie, you can make at home.
Follow these easy instructions and you’ll quickly have a new family favorite!
- 2 1/2 cups all purpose flour
- 1 tsp. kosher salt
- 2 Tbsp. granulated sugar
- 8 oz. unsalted butter cut into 1/2 inch pieces
- 1/4 cup cold water (more if needed)
- 1/4 cup cold vodka
- 4 cups peacans toasted
- 6 eggs
- 1 1/2 cups dark brown sugar
- 1 1/3 cups corn syrup honey, agave, or brown rice syrup are also good substitutes
- 2 tsp. vanilla
- 1/4 cup unsalted butter melted
- 6 Tbsp. good quality bourbon if you wouldn't drink it I wouldn't cook with it
- 1 tsp. kosher salt
- 1 1/2 cups bittersweet or semisweet chocolate chips or chunks
- 1 cup heavy cream cold
- 1/4 cup powdered sugar
- 1 tsp. vanilla
- 1/4 tsp. kosher salt
- 1 Tbsp. high quality bourbon optional
- In a food processor combine flour, salt, and sugar and pulse twice to combine.
- Add the cubed, cold butter to the food processor and pulse until flour is hydrated and butter is in pea sized chunks. *This can be done by had or with a pastry blender just be careful not to over work the butter… pieces of butter=flakey crust!
- Turn the butter and flour mixture into a bowl and add both vodka and cold water and knead by hand just until the dough comes together. If the dough is dry and crumbly add cold water a Tablespoon at a time until it holds its shape and can be formed into a ball easily. *You can add water, but you can’t take it out so go slowly.
- Form dough into a flat disk and chill for a minimum of 1 hour or up to overnight
- When you are ready to assemble your pie generously flour your work surface and roll into a 12 inch circle working from the center outward, rotating the dough clockwise as you go. This will ensure a pretty even circle when your moving it to the pie plate.
- Place your rolled dough into your pie plate and trim edges. You can score with a fork along the edges, pinch the sides between your thumb and first fingers… get creative or keep it simple.
- Chill the crust until firm about 30 minutes (10 in the freezer) before adding your filings.
- Toast pecans in a preheated 375F degree oven until fragrant but not burnt, about 10 minutes. (once you smell them you are good)
- Whisk eggs, corn syrup, vanilla, melted butter, and bourbon together until smooth and homogeneous .
- Arrange pecans and chocolate chunks or chips in your prepared and chilled pie crust and pour egg and bourbon mixture on top until the pie is just full and bake at 375F for about 50 minutes to an hour.
- Chill completely before slicing and serving.
- Serve with whipped cream or bourbon whipped cream.
- Combine all ingredients in a bowl and whisk until soft peaks form.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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