Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie
additional images
additional images
additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • Crust:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, well chilled, cut into 1-inch pieces
  • 3 tablespoons ice water
  • Filling:
  • 1 cup light corn syrup
  • 1/2 cup packed dark brown sugar
  • 1/4 cup butter, melted
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 2 cups whole pecans, divided
  • 3/4 cup bittersweet chocolate chips
  • Whipped cream

Directions

For Crust:

  1. In food processor bowl, combine flour, sugar, salt and chilled butter pieces.
  2. Pulse the mixture several times JUST until the butter is processed into pea-sized pieces. Do not over-process.
  3. Adding 1 tablespoon at a time, sprinkle ice water through food chute and process JUST until dough begins to come together. Add additional ice water if necessary. Small butter pieces should still be visible in dough.
  4. Remove dough from bowl. Form dough into a disc about one inch thick. Wrap in plastic wrap and place in refrigerator for at least 30 minutes before rolling.
  5. Sprinkle pastry cloth or parchment paper and rolling pin lightly with flour. Roll dough from center outward into a 13-inch diameter. 
  6. Grease pie pan lightly with butter to hold pastry in place and help with browning.
  7. Transfer pastry to pie plate without stretching dough. Press pastry to bottom and sides of pan. Trim pastry to about 1 inch beyond edge of pan. Turn edge of pastry under and press with thumb and pointer finger to crimp around the edge forming a pattern.

For Filling:

  1. Preheat oven to 350°F.
  2. Chop 1 1/2 cups pecans; set aside. Place corn syrup, brown sugar, butter, bourbon, vanilla extract, salt and eggs in a large mixing bowl.
  3. With electric mixer, beat on medium for about 3 minutes. Stir in chopped pecans and chocolate. Pour into prepared crust. Gently arrange remaining 1/2 cup whole pecans around top of pie.  
  4. Bake on middle rack of oven for 50 to 55 minutes. Center will not be set. Cool several hours. Serve with whipped cream.

Serves: 8

Test Kitchen Tip: To prevent the crust from overbrowning, find directions on our blog Everyday Good Thinking.

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

FROM OUR BLOG

VIEW MORE ON OUR BLOG >>

MORE RESOURCES

MORE RESOURCES

Stay up-to-date on the hottest food trends with our blog, discover a new favorite dish with recipes from our Test Kitchen, access your account, and so much more.

STAY CONNECTED

Join over 100,000 people who receive weekly emails with recipes, coupons and more!

Sample Product Label
Norton
image to the top