Pecan pie is one of my favorite things to make.
Chocolate is one of my favorite things to eat.
Bourbon is one of my favorite things to drink.
Obviously, I needed to put them all together into one sweet, boozy pastry.
My philosophy when it comes to baking with booze is that if you can’t taste it, there’s no point. This is the first thing I’ve made that was truly polarizing. The consensus among my coworkers (my usual test subjects for new creations) was either that it was bourbony goodness, or way too much of a bourbon taste to handle. The flavors work well together, regardless of your affinity for booze so I would suggest making this anyway. The recipe below lists a smaller amount of bourbon than I used, but I would just follow your heart when it comes to how bourbony you want your pie.
Also, in case you were wondering, there’s something very therapeutic about rolling out a pie crust. It’s not therapeutic of course when the crust sticks and falls apart, but luckily this crust recipe worked like a charm.
Chocolate Bourbon Pecan Pie
Adapted from Taste of Home
1 c. flour
1 Tbsp granulated sugar
1/2 tsp salt
6 Tbsp butter – cold
2-4 Tbsp cold water
In a small bowl, whisk together the flour, sugar and salt. Cut in the butter, piece by piece. You can do this with two knives, a pastry cutter, or just use your hands. Do this until the mixture resembles course crumbs. Add the water, a little at a time, and continue to mix slowly until it starts to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Flour your work surface and rolling pin. Roll out the dough into a large disk – large enough to fit your pie pan. Flute the edges and prick the crust with a fork. Refrigerate again for 10 minutes. Preheat the oven to 425 degrees. Once heated, cover the pie crust with foil and weigh it down with pie weights or something else like dried beans or uncooked rice. After 10 minutes, remove the foil and weights and let it cook for another 5 minutes or until lightly browned.
1 c. packed dark brown sugar
1/2 c. light corn syrup
1/2 c. dark corn syrup
1/4 c. bourbon (1/8 c for less of a bourbon taste, a 1/3 c for a very strong bourbon taste.)
2 Tbsp melted butter
1/2 tsp salt
1 1/2 c. pecan halves, divided
3/4 c. bittersweet chocolate chips
Coarsely chop 1 cup of the pecans and set aside. In a large bowl, whisk together the eggs, brown sugar, corn syrups, bourbon, butter, and salt. Mix in the cup of chopped pecans and the chocolate chips. Sprinkle with the remaining pecan halves.
Bake at 325 degrees for 55-60 minutes. Cool on a wire rack.