Bourbon Chocolate Pecan Pie is my new favorite every holiday season. I developed this recipe to get the ultimate pecan pie: gooey, rich, not too sweet, tons of flavor and the addition of whiskey, maple, and chocolate. I sell so many of these pies every year and you’ll soon see why!

Makes one 9-inch pie

Prep Time: 30 Minutes

Bake Time: 90 Minutes

Cooling Time: 2 Hours

Total Time: 4 Hours

Ingredients:

For the crust:

1 ½ Cups (180g) All Purpose Flour

Pinch of Salt

½ Cup (113g) Cold Unsalted Butter, cut into cubes

6-7 Tbs Ice Water

For the filling:

1 Cup (200g) Granulated Sugar

1 ¾ Cup (420mL) Light Corn Syrup

5 Large Eggs, room temp

One Large Egg Yolk, room temp

1/2 Tsp (2g) Salt

1 Tbs (13g) Vanilla Extract

¼ Cup (60mL) Bourbon (optional but recommended)

¼ Cup (60mL) Maple Syrup

4 Tbs (56g) Unsalted Butter, softened, cut into chunks

2 Cups (230g) Roughly Chopped Pecans

½ Cup (120g) Semisweet or Bittersweet Chocolate Chips (your choice)

Directions:

1.     Make the crust by adding the flour, salt and butter to a food processor and pulse a few times until the butter is broken up. Add the ice water and blend until the dough comes together. Collect into a disk, cover with plastic, and chill for 30 minutes. Preheat your oven to 375 F (190C).

2.     Roll the dough out on a lightly floured surface, flouring the dough as well to ensure it doesn’t stick. Roll until it’s ¼-inch thick and is a 12-inch circle. Roll the dough into a 9-inch pie pan, letting it fall into all the edges. Gently press it into the dish, trimming off the excess dough around the edge, leaving a 1” border of dough hanging around the edges of the dish.

3.     Fold the excess inch of dough in towards the center of the dish, pressing all around the edges to seal, then optionally crimp the edges. Line with foil and fill to the top with dry beans or pie weights and bake for 20 minutes. After the crust is partially baked, remove the foil and beans, then allow to cool. Lower the oven temperature to 350 F (180C).

4.     Make the filling by cooking the sugar and corn syrup in a saucepot over medium heat, stirring occasionally. Meanwhile, add the eggs and extra yolk to a large bowl and whisk to break them up.

5.     Once the sugar mixture reaches a boil, gently pour it in a thin stream into the eggs while constantly whisking. Once all the sugar mixture is added, pour the mixture through a strainer to remove any bits of egg that might have cooked.

6.     Add the salt, bourbon, vanilla, maple syrup, and whisk until combined, then add the butter and pecans, stirring until combined.

7.    Sprinkle the chocolate chips evenly on the bottom of the crust. Pour the filling into the partially baked pie crust, put the dish on a sheet pan, then sprinkle more pecans on top. Loosely cover the top of the pie with foil. Bake for 45 minutes, then remove the foil and bake for another 20-30 minutes, until the pie is set, and the filling barely jiggles when you move the dish.

8.     Allow to cool completely to room temperature before serving.

-Store covered with plastic wrap at room temperature for up to 3 days.