Chocolate Bourbon Pecan Pie
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Prepare yourself for a slice of decadence with this Chocolate Bourbon Pecan Pie. This indulgent dessert is a luscious marriage of rich chocolate, toasted pecans, and a hint of bourbon.
If you're looking for more organic pie recipes, check out my Honey Pecan Pie, Vanilla Bean Apple Pie, or my Lattice Spiced Apple Pie.
Table of Contents
This Chocolate Bourbon Pecan Pie will spice up your Thanksgiving dessert table this year. I know for a fact that I will be making this as opposed to traditional pecan pie this year, it is so good! When I made this pie a few weeks ago, I gave slices away to some friends (as is per usual of whatever I make as Delaney and I cannot eat it all!). And Delaney was so upset that I gave slices of this chocolate pie away, he couldn't believe that he only got 2 slices. That's how good it is!
I use a combination of Dutch cocoa powder, semi sweet chocolate chips, and bourbon to make this amazing Chocolate Bourbon Pecan Pie. If you are looking for tips and tricks for making the best flaky all butter pie crust, then check out my All Butter Pie Crust post for some knowledge. You can apply that knowledge and the tips and tricks in that post to any pie dough you make! No matter what the recipe is. But, if you have made my pie dough before and are feeling confident, then just read on to this recipe. Pecan pie is one of the pies that requires you to parbake the crust.
What is parbaking?
Parbaking stands for “partially baked”. This is a technique used to partially bake crust to avoid a soggy bottom in certain types of pies. Not all pecan pie recipes call for parbaking, however I always will parbake my pecan pie to prevent soggy crust, as I despise soggy crust on pie! I think it really helps for any pie that has a liquid filling, such as pecan or pumpkin. For more details, visit my post How to Parbake a Pie Crust for a step by step guide.
Why You'll Love This Recipe
Rich Chocolate Flavor: This chocolate pie has a rich chocolate flavor that pairs so well with pecans and bourbon! You will love this twist on classic pecan pie if you're a chocolate lover (like me!).
Nostalgic With A Twist: This is a perfect marriage of nostalgic pecan pie, but with a twist. If you want to make something a little different this Thanksgiving, then this chocolate pie is it! This organic pie combines the nostalgic flavors of pecan pie with rich chocolate in every bite.
Organic Pie: While you can buy a pecan pie at the grocery store bakery these days, they are usually made with preservatives, shortening or other ingredients that are not ideal. When you make your own organic pie at home, you can choose high quality ingredients so you can feel good about indulging and enjoying this dessert!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure your butter is cold, straight from the fridge for the best flaky pie crust.
- Cane Sugar: I use organic cane sugar as it's less processed than granulated white sugar. It gives desserts a more natural sweetness, without being overly sweet.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor in this chocolate pie.
- Light Brown Sugar: I use my homemade light brown sugar recipe, but store bought also works.
- Corn Syrup: You'll need organic light corn syrup, if you don't want to use corn syrup, honey also works but you'll get a slight honey flavor. The corn syrup is neutral, which is why I use it here.
- Eggs: Help solidify this custard in the oven while it bakes.
- Salt: Use a fine sea salt.
- Pecans: I use organic raw pecan halves.
- Chocolate Chips: I use organic semi sweet chocolate chips, but dark chocolate chips also work well.
- Bourbon: Use an organic bourbon that you like the flavor of. You can also skip this addition if you're baking for kids or people who don't want alcohol as well.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also make pie dough by hand if you prefer.
- Rolling Pin: You'll need a rolling pin to roll out the pie dough.
- 9-inch Pie Pan: You'll need a 9-inch pie pan. Be sure to check out my post The Best Pie Pans to Bake With for the best options.
- Parchment Paper: You'll need nontoxic parchment paper to parbake the crust.
- Pie Weights: You'll need pie weights to parbake the crust. These do not have to be fancy pie weights. I just simply use rice! You can also use quinoa or beans too.
- Mixing Bowl: You'll need a large mixing bowl to mix up the filling.
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Step by Step Instructions
Step 1
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
Step 2
Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter.
Step 3
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is ¼-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 5 minutes.
Step 4
To make the filling: In a large bowl, add the light brown sugar, melted butter, Dutch cocoa, corn syrup, and eggs and mix to combine completely. Add the pecans, chocolate chips, and bourbon and fold to combine completely. Transfer the filling to the pie crust.
Step 5
Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set. (If you're baking at high altitude, be sure to check Notes at the bottom of the recipe for high altitude baking instructions).
Baker's Tips
- Use the best organic butter, my favorite is Organic Valley Salted Butter. Also, make sure your butter is cold for the pie crust, as cold butter is what helps create the best flaky pie crust.
- You must have parchment paper to parbake the crust. This is super important! If you don't normally use parchment paper, make sure to pick some up for this recipe. I like to use Kana Lifestyle Nontoxic Parchment Paper (use code MIMIBAKES for 10% off!).
- You can parbake your crust the day before you actually make the filling and bake the pie. This makes it easy to prep, as you can roll out the pie dough, parbake, and then just let it sit on the counter for a day. And then the following day, you can fill and bake the pie.
- I use Dutch cocoa powder in this pie, and I prefer Dutch cocoa as it's sweeter than natural. But, if you prefer or only have natural, then you can also use that in its place.
- I use semi sweet chocolate chips in this pie for a nice balanced chocolate flavor. But, if you prefer you can use dark chocolate or even milk chocolate chunks too.
- This pie can also be made the day before you plan to serve it, just leave it out on the counter and do not cover it as if you cover it, the crust can become soggy. You can also warm it in the oven at 350°F for 10 minutes or until warm.
FAQ's
Yes, just add ¼ teaspoon fine sea salt to the dough.
Yes, feel free to use dark chocolate in place of semi sweet. You could also use milk chocolate if you prefer.
You can use honey in place of corn syrup. But, the honey flavor will shine through. Corn syrup is more neutral, which allows the chocolate and bourbon to be center stage.
Store in a cool dry place.
Reheat only in your toaster oven or oven. You can use a warm setting or 350°F for about 5 to 10 minutes, until warm. Do not reheat pie in a microwave as the crust will become incredibly soggy.
Craving More?
Chocolate Bourbon Pecan Pie
Equipment
- Pie Weights
Ingredients
Crust
- 127 grams all purpose flour (plus extra for rolling)
- ½ teaspoon cane sugar
- 113 grams salted butter (cold)
- ¼ cup cold water
Filling
- 113 grams light brown sugar (packed)
- 57 grams salted butter (melted)
- 43 grams Dutch cocoa powder (sifted)
- 78 grams light corn syrup
- 2 large eggs
- ¼ teaspoon fine sea salt
- 170 grams pecans
- 142 grams semi sweet chocolate chips
- 1 tablespoon bourbon
Instructions
- To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
- Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
- Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
- Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
- Preheat the oven to 350°F. Grease a 9-inch pie pan well with butter.
- Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
- Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
- Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 5 minutes.
- To make the filling: In a large bowl, add the light brown sugar, melted butter, Dutch cocoa, corn syrup, and eggs and mix to combine completely. Add the pecans, chocolate chips, and bourbon and fold to combine completely.
- Transfer the filling to the pie crust.
- Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set.
- Store in a cool dry place for up to 3 days.
Notes
Nutrition
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