Real Recipes From Real Home Cooks ®

chocolate-bourbon-pecan pie

(3 ratings)
review
Private Recipe by
Kimmi Knippel (Sweet_Memories)
Cullowhee, NC

Chocolate, Bourbon, Pecans & Pie...need I say anymore? Can it get any better than this? Nope!

(3 ratings)
yield 8 serving(s)
prep time 1 Hr 15 Min
cook time 1 Hr 10 Min

Ingredients For chocolate-bourbon-pecan pie

  • CRUST:
  • 1 1/2 c
    all purpose flour
  • 1 Tbsp
    sugar
  • 1/2 tsp
    salt
  • 6 Tbsp
    butter, unsalted, chilled & cut up
  • 3 Tbsp
    shortening, chilled
  • 2 tsp
    lemon juice
  • 1 lg
    egg yolk
  • 2 - 4 Tbsp
    ice water
  • FILLING:
  • 3/4 c
    dark brown sugar, packed
  • 3 lg
    eggs, room temperature
  • 6 Tbsp
    butter, unsalted, melted
  • 2/3 c
    dark corn syrup
  • 2 Tbsp
    bourbon
  • 1 Tbsp
    molasses
  • 1 Tbsp
    pure vanilla extract
  • 1/4 tsp
    salt
  • 1/3 c
    semi-sweet chocolate chips
  • 1 1/2 c
    pecan pieces

How To Make chocolate-bourbon-pecan pie

  • 1
    Pulse flour, sugar & 1/2 tsp salt in food processor until combined. Add 6 Tbsp butter & shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. Add lemon juice, egg yolk & 2 Tbsp of the water; pulse just until dough begins to clump slightly, adding additional water 1 Tbsp at a time as needed. (DOUGH SHOULD NOT FORM A BALL!) Shape into flat round; cover & refrigerate 30 minutes or until chilled. (Dough can be made 1 day ahead).
  • 2
    On lightly floured surface, roll dough into 12" round about 1/8" thick. Line 9" pie pan with dough. Trim overhang to 1/2"; fold overhang under. Flute edges. Refrigerate 30 minutes or until dough feels firm.
  • 3
    Meanwhile, preheat oven to 425 degrees F. Line crust with foil; fill with pie weights or dried beans. Bake 12 minutes or until crust is partially baked & edge is dry to the touch. Remove foil & pie weights. Cool completely on wire rack. Reduce oven temperature to 350 degrees F.
  • 4
    Beat brown sugar & eggs in a large bowl at medium speed until blended. Beat in melted butter, corn syrup, bourbon, molasses, vanilla & 1/4 tsp salt. Scatter chips over crust; top with pecans. Pour filling over pecans. (Are you drooling yet?)
  • 5
    Bake for 50 - 55 minutes or until knife inserted in center comes out moist but clean. Cool completely on wire rack. Serve with whipped topping & chocolate leaves or shavings, if desired. Enjoy!
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