Q1: What is the best chocolate to use for a pecan pie?

This recipe's choice of unsweetened baking chocolate is fantastic because its pure, intense, and slightly bitter chocolate flavor is the perfect balance for the very sweet corn syrup and sugar in the filling, preventing the pie from becoming cloyingly sweet. You could also use a high-quality, bittersweet chocolate for a similar result.

Q2: Why did my pecan pie filling crack?

A cracked filling in a custard pie like this one is usually a sign that it was slightly overbaked . Be sure to pull the pie from the oven when the very center still has a slight jiggle to it. It will continue to cook and set up from the residual heat as it cools. Don't worry, though—a small crack is purely cosmetic and the pie will still be delicious! A dollop of whipped cream is the perfect disguise.

Q3: Can I use a store-bought pie crust for this recipe?

Yes, for a convenient shortcut, you can absolutely use a high-quality, store-bought refrigerated pie crust . Simply unroll it, fit it into your pie pan, and crimp the edges as desired before you add the filling.

Q4: Should I toast my pecans before putting them in the pie?

You don't have to, but it is a highly recommended extra step that makes a huge difference in the flavor of the final pie! Toasting the pecans in a dry skillet or in the oven for a few minutes brings out their natural oils and gives them a much deeper, nuttier, and more complex flavor and a crispier texture.

Q5: Why do you put the pecans on the bottom of the crust before pouring in the filling?

This is a classic and brilliant technique! As the pie bakes, the lighter pecan halves will naturally float up through the denser, liquidy filling. This causes them to arrange themselves into a beautiful, even, and perfect layer right on top of the pie as it bakes.

The Ultimate Decadent Chocolate Bourbon Pecan Pie

A decadent, from-scratch recipe for a classic pecan pie with the rich additions of chocolate and bourbon. The recipe features a homemade pie pastry that incorporates finely ground pecans directly into the dough for extra flavor and texture. The gooey filling is a sweet custard made by blending melted unsweetened chocolate and butter with sugar, dark corn syrup, eggs, vanilla, and a splash of bourbon. This is poured over a bed of pecan halves in the unbaked crust and baked until the filling is set.

Author: Evelyn
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 4 hours 40 minutes (includes chilling and cooling time)
Yield: 8-10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pie Pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small chunks
2 tablespoons ice water, plus more if needed
For the Filling:
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves

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Instructions

Make the Pastry: In a large mixing bowl, combine the flour, ground pecans, sugar, and salt. Add the cold butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
Pour in 2 tablespoons of ice water and work it in to bind the dough, adding more water 1 tablespoon at a time if it is too crumbly.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie pan, press it in, and trim the excess around the rim. Place the pie pan on a cookie sheet.
Preheat the oven to 350°F.
Make the Filling: In a small saucepan over medium-low heat, melt the butter and chocolate together. Remove from the heat and let cool slightly.
In a large mixing bowl, beat the eggs until frothy. Blend in the sugar.
Stir in the corn syrup, vanilla, bourbon, salt, and the melted chocolate-butter mixture until well blended.
Assemble and Bake: Arrange the pecan halves on the bottom of the unbaked pie crust. Carefully pour the egg mixture over them.
Bake for about 45 minutes, until the filling is set and slightly puffed. A thin knife inserted in the center should come out mostly clean.
Transfer the pie to a wire rack and cool completely before cutting and serving.

Notes

This recipe features a unique pie crust with ground pecans mixed directly into the dough.
Chilling the dough for at least 30 minutes is an important step that helps create a tender, flaky crust.
Baking the pie on a cookie sheet makes it easier to handle and will catch any potential spills.
It is crucial to let the pie cool completely for several hours to allow the custard filling to set properly for clean slicing.

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 600-700
Sugar: 55-65 g
Sodium: 200-300 mg
Fat: 35-45 g
Saturated Fat: 15-20 g
Trans Fat: 0 g
Carbohydrates: 65-75 g
Fiber: 3-5 g
Protein: 6-8 g
Cholesterol: 120-150 mg

Find it online: https://cookupjoy.com/chocolate-bourbon-pecan-pie/