Just when you thought life couldn’t get any sweeter….here comes a crunchy, gooey, buttery, chocolatey slice of heaven, Chocolate Pecan Pie with a little splash of bourbon. That’s Kentucky bourbon, of course!
As you know, anything with chocolate in it is my weakness. And then when you add loads of crunchy pecans and freshly whipped cream. Oh my, It’s enough to bring a strong man to his knees!
This slice of heaven is a perfect ending to a holiday meal or to take to a potluck or office party. I promise everyone will rant and rave over it!! It will become a holiday favorite!
It’s a dessert that can be dressed up or down. For a sophisticated look, top it with a dollop of real whipped cream some dark chocolate shavings and a dash of sea salt or simply enjoy it plain with a big ole scoop of ice cream.
I’ve been making this pie for years and this is the first year that I’ve added the bourbon, and I must tell you, it really made a difference in the flavor. If you, are like me and don’t consume alcohol or if you are pregnant, don’t worry, all the alcohol is totally cooked out. The bourbon enhances the chocolate flavor. But if you don’t want to use the bourbon, the pie is delicious without it too.
This pie has a custard-gooey filling like a regular pecan pie. Really, the only difference is the chocolate and bourbon. I do add a little salt to help balance out the sweetness, and I lightly toast the pecans. Toasting the pecans gives it an extra nice crunchy taste. You can also add ½ teaspoon of cinnamon for a spicy flavor. The pie is filled with all the basic ingredients that you use for a traditional pecan pie eggs, sugar, light corn syrup, vanilla, butter and flour to absorb some of the liquid ingredients. (No one likes a soggy pie!)
Now for the pie crust, you can use a frozen store bought one or make my recipe for a homemade crust which I highly recommend. It’s so easy to make and it’s a delicious super flaky crust! You will be glad that you took the time to make it.
For the whipped cream, I use heavy whipping cream.!The REAL stuff! It’s so simple and the taste doesn’t even dare to compare with the store bought whipped topping. Once you’ve tasted the real thing, you will never go back to canned or frozen whipped topping! Using an electric mixer, beat (on high speed) about 2 cups of heavy whipping cream. Slowly add ¾ cup of confectioners’ sugar and beat until cream is thick enough to make a dollop. Be sure not to over beat or cream will totally flaten. I chill my mixing bowl and beaters in the freezer for about an hour. A very cold mixing bowl helps the cream to whip up faster.
Here are some tips for making the perfect pie:
- This makes an extra big pie so use a 9 or 10-inch pie plate. Cook on the bottom rack of oven.
- You can omit the the bourbon from the recipe without any changes in the recipe.
- Let your pie cool completely before slicing it. This takes 5 to 6 hours, so plan ahead of time! (It’s actually best to let the pie cool for 3 hours on a wire rack and chill for at least 2 hours: This helps the filling set so you won’t have a runny mess.
- Besure to cook your pie long enough. Undercooked pies will be runny and the chocolate won’t be melted enough.
- To keep the pie from over browning, I cover it loosely with foil halfway during the baking time. It takes about 1 hour and 10 minutes for this pie to bake. The center of the pie should be puffed up. This is usually how I tell it’s done.
- I like to serve my pie warm. If you want to serve it warm too, reheat individual slices in the microwave for about 25 to 30 seconds; to reheat a whole pie, cover it loosely with foil and warm it in the oven, at 350 degrees for about 15 minutes.
If you try this recipe for Chocolate Pecan Pie, please leave a comment below. I would love to hear from you! And don’t forget to snap a picture and tag it #deliciouslysouthern on Instagram!
Fool Proof Pie Crust (makes 3 to 4 pie crusts)
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 12 tablespoons unsalted butter, chilled
- 1 cup solid shortening, chilled
- 1 tablespoon white vinegar
- ¾ cup ice water
- 1 egg
- 4 eggs, beaten
- 1 cup white granulated sugar
- 1 cup light corn syrup
- 6 tablespoons melted, butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ½ tablespoons bourbon
- 1 cup chopped pecans, lightly toasted
- 1 cup pecan halves, lightly toasted
- 1 cup semisweet chocolate morsels
- 2 cups sweetened whipped cream, for garnish
- 12 ounces dark chocolate, shaved for garnish
- ½ teaspoon sea salt, for garnish, if desired
- For pie pastry: Mix flour, sugar, and salt in a large bowl. Cut in butter and shorting with a fork or pastry blender. Mix water, egg, and vinegar together; Add to flour mixture. Combine all with a wooden spoon until moistened, then with hands mold dough into 4 balls. Wrap each ball in plastic wrap and chill for at least 15 minutes before rolling out.
One ball will make 1 9-inch (deep dish) pie crust. Dough can be left in the refrigerator for up to 3 days and dough can be frozen for up two months.
- For filling: Preheat the oven to 350 degrees. Have ready and refrigerated one pastry lined 9-inch pie plate.
- In a large mixing bowl, combine beaten eggs, sugar, corn syrup, melted butter, salt, vanilla, and bourbon. Mix well.
- Sprinkle a layer of chopped pecans on the bottom of uncooked pie crust. Sprinkle a layer of chocolate morels over the chopped pecans and then repeat with the remaining chopped pecans and chocolate morels. Pour filling over the chopped pecans and chocolate morels in pie crust. Top with the remaining pecan halves.
- Bake for 1 hour and 5 or 10 minutes at 350 degrees. To prevent browning, cover loosely with foil for the last 25 minutes of baking.
- Cool for 3 hours. Chill in the refrigerator for 2 to 3 hours before serving.
- Garnish with sweetened whipped cream and dark chocolate shavings, if desired.
Do ahead/Freeze Tip: This pie can be made 2 or 3 days ahead and will keep in the refrigerator for up to 7 days. Pie can be frozen for up to 2 months.
Recipe Note: To serve pie warm, Microwave individual slices for 25 to 30 seconds. To reheat the whole pie, cover loosely with foil and heat at 350 degrees for 15 minutes.