Chocolate bourbon pecan pie has been a Thanksgiving staple for me growing up. Similar to how people associate pumpkin pie with Thanksgiving, I associate chocolate bourbon pecan pie with the day of thanks. This recipe can also be whipped up quickly unlike most of the recipes I post here. And you can buy pie dough premade from the store, saving yourself even more time. Making your pie dough doesn’t require you to be a glutton for punishment like puff pastry, or even rough puff. But it’s still a pain, even when you use a food processor. But if you’re still reading at this point and haven’t skipped to the recipe yet, I’m assuming you want to do it so you can brag that you made everything from scratch. I’m here for it! Let’s get started!
Pie Dough Instructions
To make pie dough, add the flour, cornstarch, sugar, and salt to a bowl and toss in the freezer for a few minutes to chill. This is to help keep the butter cold which will result in a better crust. Next, chop the butter into half-inch cubes and place in the freezer to chill. Combine the milk and vinegar in a liquid measuring cup and stir to combine. Place in the fridge to chill until ready to use.
Using the metal blade for your food processor, add the dry ingredients and pulse once to combine. Add the butter to the food processor and put the lid back on.
Take the milk mixture out of the fridge. Turn on the food processor. After a second or so, pour the milk in through the food chute at the top of the food processor. Once the milk has been added, turn off the food processor and turn out onto a piece of cling film. You can also transfer the mixture to a bowl to make shaping easier. You can see in the photo below that I did not take this approach and my dough split. I also used GF flour, which I do not recommend for pie dough. Anyway, press the mixture together into a rough disc shape and wrap it tightly in cling film.
Place in the fridge to chill for at least one hour. Pie dough can be stored in the fridge for up to a week. It will last for several months in the freezer. The dough recipe is enough for two pies, FYI.
Take half of the dough and place it on a lightly floured surface. Roll the pie dough out to roughly a quarter-inch thick. Roll the pie dough into a 9″ pie tin and press into place. Transfer the prepared pie tin to the fridge until ready to use. If using GF flour, you likely won’t be able to roll it out so you need to press it into the pie dish as you can see below.
Chocolate Bourbon Pecan Pie Filling
Preheat your oven to 350 degrees Fahrenheit and place a rack in the middle of the oven. This filling can be pulled together quickly. If using golden syrup instead of corn syrup or honey, heat the golden syrup. It needs to be liquid enough to mix easily with other ingredients. Combine the golden syrup, brown sugar, eggs, melted butter, salt, vanilla, and bourbon, and whisk to combine. Roughly chop the bittersweet chocolate. Fold the chocolate and pecans into the mixture. Pour the filling into the prepared pie crust.
Bake the pie for 30 minutes. Remove the pie from the oven and cover the crust with tin foil. Place the pie back in the oven and bake for another 20 minutes. Remove the pie from the oven and let it cool. The pie is best served warm but can be stored in the fridge overnight and reheated.
Chocolate Bourbon Pecan Pie
Equipment
- Food Processor (Optional but the instructions are for a food processor, you can also just buy premade pie crust)
Ingredients
Pie Crust
- 226 grams Unsalted Butter (16 Tbsp)
- 120 ml Whole milk (1/4 cup)
- 1 tbsp apple cider vinegar (white vinegar works too)
- 340 grams AP flour chilled (3 cups)
- 1 tbsp cornstarch
- 2 tbsp granulated sugar
- 1-½ tsp Salt
Pie Filling
- 177 ml golden syrup (¾ cup, corn syrup works too)
- 150 grams Brown sugar (¾ cup)
- 2 Large Eggs
- 28 grams Butter, melted (2 tbsp)
- ½ tsp Salt
- 1 tbsp Vanilla Extract
- 30 ml Bourbon (2 tbsp)
- 250 grams Pecans (2-½ cups)
- 113 grams bittersweet chocolate (½ cup)
Instructions
Pie Crust Instructions
- Measure out the flour, cornstarch, sugar, and salt and place in the freezer to cool for ten minutes.
- Cut the butter into half-inch cubes and place in the freezer to cool.
- Combine the milk and vinegar in a liquid measuring cup and stir to combine. Place in the fridge until ready to use
- Place the chilled dry ingredients in the bowl of your food processor fitted with a metal blade and pulse once to combine.
- Add the butter to the food processor.
- Have the milk mixture ready and turn the food processor on. After a few seconds, slowly pour the milk mixture down the feed tube of the food processor. Once all of the milk has been added, turn off the food processor.
- Turn the dough out onto a piece of cling film and shape into a flat disc. Wrap the dough tightly and place in the fridge to cool for at least one hour.
Pie Filling Instructions
- Preheat the oven to 350 degrees Fahrenheit and place rack in center of oven.
- Take half of the dough and turn out onto a floured work surface. Using a rolling pin, roll out to a thickness of roughly 1/4".
- Place dough in pie tin and set aside.
- In a large bowl, combine the golden syrup, brown sugar, eggs, melted butter, salt, vanilla extract, and bourbon and whisk to combine. If using golden syrup, heat the golden syrup up so that its easy to mix with the other ingredients.
- Roughly chop the bittersweet chocolate and add the mixture along with the pecans and mix until combined.
- Pour mixture into prepared pie crust.
- Bake pie for 30 minutes. Remove pie from oven and cover pie crust with tin foil. Place pie back in the oven and bake for another 20 minutes with the foil on the crust.
- Remove pie from oven and let cool. Pie can be stored in the fridge overnight if necessary and reheated the next day.
