Chocolate Bourbon Pecan Pie
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BOURBON CHOCOLATE PECAN PIE RECIPE
Bourbon Chocolate Pecan Pie
Every year, we drive the 3+ hours it takes to get to our family reunion in the Texas Hill Country and every year, we stop at this little place on the side of the road to buy a pecan pie. It’s a small place that features everything you could ever want a pecan in.
Growing up, pecan pie wasn’t really a thing at our house. Holidays were all about pumpkin pie. But after stopping once at that little red barn with an 8 ft tall squirrel outside, I found a new dessert favorite.
The little red barn had all sorts of pecan items for sale, like pralines, turtles, and pecan pie. But the chocolate pecan pie caught my eye first. I mean, chocolate is always a good addition to anything, right?
And so, my love of chocolate pecan pie was born. Now, I couldn’t just leave well enough alone, so I added bourbon to it.
This recipe isn’t just good. It’s dang good. I guarantee if you bring this one to the family potluck, you’ll be asked to bring it back for years to come.
Bourbon Chocolate Pecan Pie
Ingredients
Crust
1 ¼ cups all-purpose flour
2 teaspoons sugar
¼ teaspoon salt
1 stick 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
Step 1 - 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.
Step 2 - 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.
Step 3 - 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.
Step 4 - 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.
Make Ahead - The pie can be stored at room temperature for up to 1 day. Rewarm at 325° for 15 minutes.
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Chocolate Pecan Pie Recipe: Ultimate Thanksgiving Pies
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Indulge yourself with this homemade chocolate pecan pie that not only comes together super fast but it's also so easy to make.
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Chocolate Pecan Pie Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a chocolate pecan pie. Chocolate Pecan Pie has a soft and gooey filling that is rich with chocolate, pecans, sugar, corn syrup, butter, and eggs. Southerners often add a splash of bourbon or rum to the filling which enhances the slightly bittersweet, almost caramel-like flavor of the pecans and also counteracts the sweetness of the pie.
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Cracker Barrel Chocolate Pecan Pie Recipe
A homemade version of Cracker Barrel Chocolate Pecan Pie Recipe featuring a decadent mix of pecan pie and rich dark chocolate. An easy pecan pie recipe with a homemade all butter pie crust. The perfect dessert for Thanksgiving, Christmas, or any holiday!
Why I Love this Pie
I love a good pecan pie and when I had chocolate pecan pie from one of my favorite restaurants, Cracker Barrel, I knew that it was a recipe that I needed to recreate at home.
This pie has a buttery, flaky pie crust and is filled with a gooey, dark chocolate pecan filling. It's the perfect dessert for any holiday or special occasion!
A Faster Version
If you are tight on time, you can definitely make this pie using a store-bought pie crust. I do it all of the time, especially when cooking a big meal like Thanksgiving dinner.
But I highly recommend using this delicious, all butter crust recipe that I’ve included with this recipe if time allows. It is heavenly.
Get the printable recipe here:
Flaky All-Butter Pie Crust Crust
1 1/4 Cups All-Purpose Flour
2 Tablespoons Sugar
1/2 Teaspoon Salt
1/2 Cup Cold Unsalted Butter, cute into 1/2 inch cubes
3-4 Tablespoons Ice Water
Dark Chocolate Pecan Pie Filling
6 Tablespoons Butter
1 Cup Sugar
3/4 Cup Dark Corn Syrup
3 Eggs, lightly whisked
2 Teaspoons Vanilla Extract
1/2 Teaspoon Salt
1/2 Cup Dark Chocolate Chips
2 Cups Chopped Pecans
Prepare the Flaky All-Butter Pie Crust
If you’ll be making a homemade pie crust, begin here. If using a store-bought pie crust, skip to Step 1 under Prepare the Pie Shell.
[1] Place all of the ingredients in the freezer for 5-10 minutes before beginning your prep.
[2] Sift all dry ingredients together, then cut in the butter either with a pastry blender or a food processor.
[3] Make sure to work quickly to keep the butter from softening.
[4] When the butter is the size of peas, add 3 tablespoons of ice water.
[5] If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time.
[6] Place the pie dough on a sheet of plastic wrap and press it into a disc shape.
[7] Cover the dough with the plastic wrap and refrigerate for at least 30 minutes.
Prepare the Pie Shell
[1] Lightly grease a 9-inch pie pan that is at least 2 inches deep.
[2] Remove the dough from the refrigerator and roll it out into a circle on a large floured surface.
[3] Make sure you move the dough around and use a bench scraper when needed.
[4] Roll it until the circle is about 13 inches wide. Starting at one edge, roll the dough around the rolling pin and gently lay it over the prepared pie pan.
[5] Gently press the dough into the bottom and sides of the pan. Trim around the pie crust so that it overlaps the edge by one inch all the way around.
[6] Tuck the edges up and under and flute them.
[7] Chill the pie shell in the freezer for 10 minutes.
[8]Next, gently press a fork all over the bottom of the crust.
[9] Then place parchment paper over the chilled pie crust. Fill the crust with pie weights or dried beans.
[10] Bake the pie crust at 350 degrees for 10 minutes.
[11] Remove the pie shell from the oven and allow it to cool while you prepare the filling.
Prepare the Pecan Pie Filling
[1] Place the butter in a medium saucepan and melt over medium heat.
[2] When the butter is melted, add the sugar and stir until smooth.
[3] Remove the pan from the heat and whisk in the corn syrup, eggs, vanilla, and salt.
[4] Place the pie shell onto a rimmed baking sheet.
[5] Sprinkle the dark chocolate chips evenly over the bottom of the crust and spread the pecans over the chocolate.
[6] Pour the corn syrup mixture over the pecans and place the baking sheet into the oven to bake at 375 degrees for 50-60 minutes until the filling is set.
[7] Cover the edges of the crust with foil for the last 10-15 minutes so that it doesn’t burn while the filling sets up.
Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?
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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Pie | Everyday Food with Sarah Carey