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Chocolate Bourbon Pecan Pie

  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 1 hour and 5 to 10 minutes
  • Total Time: 5 hours, 10 minutes (includes cooling time)
  • Yield: 9-inch (deep dish) pie

Ingredients

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

Filling:

  • 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

Instructions

  1. 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.
  2. For filling: Preheat the oven to 350 degrees. Have ready and refrigerated one pastry lined 9-inch pie plate.
  3. In a large mixing bowl, combine beaten eggs, sugar, corn syrup, melted butter, salt, vanilla, and bourbon. Mix well.
  4. 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.
  5. 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.
  6. Cool for 3 hours. Chill in the refrigerator for 2 to 3 hours before serving.
  7. Garnish with sweetened whipped cream and dark chocolate shavings, if desired.

Notes

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.