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Chocolate Bourbon Pecan Pie
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Chocolate Bourbon Pecan Pie

A Thanksgiving staple in my family, this pie is a delicious combination of chocolate and pecans with a slight bourbon flavor.
Course Dessert
Cuisine American
Keyword chocolate, Pecans, Pie
Prep Time 1 hour
Cook Time 50 minutes
Pie Dough Chilling Time 4 hours
Servings 1 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.