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In the Oven: Bourbon Chocolate Pecan Pie

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Time to make pies! Posting date is December 2.

Bourbon Chocolate Pecan Pie
Author: Matt Lewis & Renato Poliafito
Serves: One 9-inch pie
Ingredients
  • 1 ball of Classic Pie Dough (½ recipe; page 94), chilled
  • 2 cups pecan halves, toasted
  • 3 large eggs
  • ¾ cup light corn syrup
  • 3 tablespoons sugar
  • 4 tablespoons firmly packed dark brown sugar
  • 3 tablespoons unsalted butter, melted
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons bourbon
  • 1 cup (6 ounces) semisweet chocolate chips
Instructions
  1. Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.
  2. Preheat the oven to 325 degrees F. Coarsely chop ¾ cup of the pecans. Set aside.
  3. In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.
  4. Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1¼ cups pecan halves on top of the filling.
  5. Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filling sticking to it, bake for another 5 minutes and test again.
  6. Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

 

Comments

  1. Hi, Since this is my candy making time of year, I skipped ahead and made the Pecan and Almond Chocolate Toffee, which is not on the schedule until April…I”d like to post about this for Sunday, but I cannot post the recipe, right? Is there a link somewhere that I could use for this one? Please advise…

    Thank you!!!
    Rebecca

    • Rebecca, we don’t have a link to the recipe for you to share — but when bakers go rogue they don’t post the recipe (although of course you’re free to link to another site, if any, that has re-printed it with permission). You can just let your readers know that we will post the recipe when it comes up on the schedule. Hope this helps!