| Level: | Easy |
| Yield: | 6 to 8 servings |
Ingredients
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup finely ground pecans
- 1 tablespoon sugar
- Pinch salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
- 2 tablespoons ice water, plus more if needed
- 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 (such as Steen’s)
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons bourbon
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Instructions
- To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
- Preheat the oven to 350 degrees F.
- To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
- Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you’re good to go. Transfer the pie to rack and cool completely before cutting.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 628 |
| Total Fat | 38 g |
| Saturated Fat | 15 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 4 g |
| Sugar | 49 g |
| Protein | 7 g |
| Cholesterol | 116 mg |
| Sodium | 140 mg |
Reviews
My family and extended family LOVE this pie. Especially all my brother in laws. Instead of melting 2 ounces of chocolate though, I mix in dark chocolate chips. And, I use 4 times more and it’s the bomb. There’s too much chocolate, said no one ever.
This pie is good and very rich but if you like dark chocolate pecans and bourbon it’s easy to make and very tasty. It needs an hour to set like a lot of the reviews indicate.
This pie needs no reviews! It speaks for itself! I’ve been making it since 2011/12 and it’s a family and friend favorite!
I love this recipe. I have made it twice. The second time I increased the bourbon, because I loved the boozy taste with the chocolate. Both times I cut the sugar in half, which is my custom when baking desserts. But it does take longer to bake and set. Also, I used a commercially prepared crust. They are perfectly good and save me time and energy that I could put into other kitchen play times.
I’ve been making this pie every year for Thanksgiving for about 15 years now. If I didn’t, many people would be sad. I’ve tried a few variations, but there’s no need to tweak this recipe.
That’s a lie… I add more pecans to the top for decoration after pouring in the filling, and I usually need to add 10-15 mins baking time.
The point is, don’t bring this pie to a gathering unless you want repeat requests!
I cheated and bought a prepared crust, but it turned out delicious!
I was so excited to make this pie for our office potluck. I did as the video instructed. Baked pie for an hour and the middle of the pie will not bake! It came out really watery. Not sure what I did wrong. I tasted the crust and pecans on top and it was really good. Just disappointed we couldn’t eat the pie.
This is my first pie recipe from this app and it came out great. I agree with the other comments, that it is a difficult task to roll out the pie crust so just do it by hand on the dish. I added 3oz of chocolate and the 3 tablespoons of bourbon. Too bourbony for me, maybe I will do 2 next time. Other than that, great recipe.
OMG I love this recipe I make it every year such a treat!
This is a good recipe. The only problem I had was the taste of bourbon and chocolate together. I found it a bit overwhelming.