Dark Chocolate Bourbon Pecan Pie Dark Chocolate Bourbon Pecan Pie

Dark Chocolate Bourbon Pecan Pie | Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Maya Visnyei

A dollop of whipped cream or a scoop of vanilla ice cream makes this decadent pie even better.

  • Prep time 30 minutes
  • Total time 4 hours
  • Portion size 12 servings

Ingredients

Pastry:
  • 1 1/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/4 cup ice water (approx)
  • 1 teaspoon cider vinegar
Filling:
  • 2 cups pecan halves
  • 1/2 cup unsalted butter , melted
  • 3/4 cups maple syrup
  • 1/2 cup packed Demerara sugar
  • 3 eggs
  • 3 tablespoons bourbon
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips
Garnish:
  • whipped cream (optional)
  • vanilla ice cream (optional)

Method

Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle ice water and vinegar over top, tossing with fork and adding up to 1 tsp more ice water if necessary to form ragged dough. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. (Makeahead: Refrigerate pastry disc for up to 3 days or freeze in airtight container for up to 1 month.)

Preheat oven to 400°F. Let pastry stand at room temperature until slightly softened, about 5 minutes. If desired, reserve quarter of the dough to make decorative leaves (see tip, opposite).

On lightly floured work surface, roll out pastry to 10-inch circle; fit into 9-inch shallow pie plate, trimming to fit. Using knife tip, press dough onto rim; prick bottom of crust all over with fork. Refrigerate until firm, about 30 minutes.

Line crust with parchment paper and fill with pie weights or dried beans; bake on bottom rack for 15 minutes. Remove pie weights and parchment paper; bake for 8 minutes. Let cool completely.

Filling: Reduce oven temperature to 350°F. On rimmed baking sheet, toast pecans, 8 to 10 minutes; let cool completely. In large bowl, whisk together butter, maple syrup, sugar, eggs, bourbon, vinegar and salt; stir in pecans and chocolate chips. Scrape mixture into crust. 

Bake on baking sheet on bottom rack until filling is set, 45 to 50 minutes. Let cool completely in pan on rack.

Garnish: Serve with whipped cream or ice cream (if using). 

Test Kitchen Technique
To create decorative leaves, while pie is cooling, roll remaining pastry to 1/8-inch thickness. Using leaf-shaped cookie cutter, cut out leaves, rerolling scraps as necessary; using knife tip, score surface of leaves to create veining. Arrange on parchment paper–lined baking sheet; brush with 1 egg beaten with 1 tbsp water. Bake in 350°F oven until golden brown, 10 to 12 minutes. Place leaves around edge of cooled pie.

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Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 217 mg
  • Sugars 25 g
  • Protein 5 g
  • Calories 450
  • Total fat 31 g
  • Potassium 195 mg
  • Cholesterol 89 mg
  • Saturated fat 13 g
  • Total carbohydrate 39 g

%RDI

  • Iron 15
  • Fibre 0.0
  • Folate 14
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Dark Chocolate Bourbon Pecan Pie

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