Chocolate Bourbon Pecan Pie

A Thanksgiving classic with a boozy twist. Don't forget the ice cream!

Ingredients

Makes a 9" pie, feeds ~6 people

Crust:

  • 1½ cup all-purpose white flour
  • ¼ cup ground pecan nuts
  • 2 tablespoon sugar
  • 1½ stick unsalted butter
  • 2 tablespoon ice water
  • 1 pinch of salt

Filling:

  • ¾ stick unsalted butter
  • 3 ounces 70% dark chocolate
  • 4 eggs
  • 1½ cups brown sugar
  • ¾ cup dark corn syrup or brown sugar syrup
  • Bourbon vanilla extract, to taste
  • Bourbon whiskey, to taste
  • ½ teaspoon salt
  • 1½ cup glazed pecan nuts
  • 1½ cup regular pecan nuts

Serving:

  • 1 pint bourbon vanilla ice cream

Crust

Cut the butter in small cubes, about a third of an inch in size. In a medium bowl, mix the flour, ground pecans, sugar and salt. Add the butter cubes and knead them in with your hands until the dough turns into a uniform crumbly paste. Add in the water and continue working the dough until it becomes smoother and easier to work with. Shape the dough in a thick disc and wrap in cling film. Refrigerate for 1 hour.

Filling

Slowly melt the butter and chocolate in a double-boiler setup over low heat. In a large bowl, beat the eggs until they turn frothy. Stir in the sugar, salt, corn syrup, and lastly the butter chocolate mixture. Flavor the filling liberally with whiskey and vanilla extract — be mindful that the extract is very potent.

Pie slice

Assembly

Set the oven to pre-heat at 350℉. On a lightly floured surface, roll the dough flat into a 12" circle, then wrap it around the pin and lay it into the pie pan. Press the dough into the pan and trim the excess. Arrange the glazed pecans in one layer at the bottom of the pie, then add the regular ones as a top layer. Pour the filling over.

Bake for 45 minutes and leave the pie to rest in the oven for another 30 minutes. Serve warm with the vanilla ice cream.