Chocolate Bourbon Pecan Pie
This unique take on a holiday classic will quickly become a new tradition in your family thanks to the intense flavors of bourbon and rich chocolate.
All Butter Pie Crust
  • 2 1/2cups all purpose flour
  • 1tsp. kosher salt
  • 2Tbsp. granulated sugar
  • 8oz. unsalted buttercut into 1/2 inch pieces
  • 1/4cup cold water(more if needed)
  • 1/4 cup cold vodka
Chocolate Bourbon Pecan Filling
  • 4cups peacanstoasted
  • 6 eggs
  • 1 1/2cups dark brown sugar
  • 1 1/3cups corn syruphoney, agave, or brown rice syrup are also good substitutes
  • 2tsp. vanilla
  • 1/4cup unsalted buttermelted
  • 6Tbsp. good quality bourbonif you wouldn’t drink it I wouldn’t cook with it
  • 1tsp. kosher salt
  • 1 1/2cups bittersweet or semisweet chocolate chips or chunks
Whipped Cream
  • 1cup heavy creamcold
  • 1/4cup powdered sugar
  • 1tsp. vanilla
  • 1/4tsp. kosher salt
  • 1Tbsp. high quality bourbonoptional
All Butter pie Crust
  1. In a food processor combine flour, salt, and sugar and pulse twice to combine.
  2. 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!
  3. 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.
  4. Form dough into a flat disk and chill for a minimum of 1 hour or up to overnight
  5. 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.
  6. 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.
  7. Chill the crust until firm about 30 minutes (10 in the freezer) before adding your filings.
Chocolate Bourbon Pecan Filling
  1. Toast pecans in a preheated 375F degree oven until fragrant but not burnt, about 10 minutes. (once you smell them you are good)
  2. Whisk eggs, corn syrup, vanilla, melted butter, and bourbon together until smooth and homogeneous .
  3. 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.
  4. Chill completely before slicing and serving.
  5. Serve with whipped cream or bourbon whipped cream.
Whipped Cream
  1. Combine all ingredients in a bowl and whisk until soft peaks form.

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