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Bourban chocolate pecan pie


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Bourban chocolate pecan pie 0 Picture


  • Crust
  • 1 1/4 cup flour
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter
  • 3 to 5 Tbsp ice water
  • Filling
  • 3 large eggs
  • 1 cup packed brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup dark corn syrup
  • 1/4 cup bourban
  • 2 tbsp melted butter
  • 1/2 tsp salt
  • 1 1/2 cups halved pecans
  • 3/4 cup 60% cacao bittersweet chocolate baking chips, divided


Servings 8
Preparation time 20mins
Cooking time 75mins


Step 1

1. Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic and refrigerate until easy to handle, about one hour.

2. Preheat oven to 325' degrees. On a floured surface roll dough to a 1/8 inch thick circle, place into 9 inch pie plate. Trim pastry to 1/2 inch over plate, flute edge.

3. Beat together eggs, brown sugar, light and dark corn syrups, bourbon, butter and salt until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust, sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack. 8 servings.


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