Pie. Pie is good. The world needs more pie. Maybe you need a pie right now or next week. If so, and you like pecans, this is the right post for you. This Chocolate Bourbon Pecan Pie with Vanilla Bourbon Crust will blow your mind.
I used a tiny bottle of Jim Bean Bourbon for this recipe, one of those pocket-sized ones you find near the counter in liquor stores. A little liquor has a lot of flavor. This pie doesn’t taste boozy, but has a wonderful fresh flavor from the bourbon.
The crust recipe I use here is one you’ll see again coming up, paired with a pumpkin pie recipe!
Bready or Not Original: Vanilla Bourbon Pie Crust
This dreamy crust is perfect for numerous baked pies.
Equipment
- food processor
- plastic wrap
Ingredients
- 1 1/2 cups all-purpose flour plus more for dusting
- 3 Tablespoons white sugar
- 1/2 teaspoon sea salt
- 10 Tablespoons cold unsalted butter cut into pieces
- 1 Tablespoon vanilla paste or one scraped vanilla pod
- 1 Tablespoon cold bourbon
- 2 to 3 Tablespoons ice water
Instructions
- In a large food processor, pulse together flour, sugar, and salt. Add about a third of the butter and pulse. Add the remaining butter and pulse into it’s the size of peas. Add the vanilla paste, bourbon, and 2 tablespoons of cold water. Pulse until it comes together, adding a little more water if needed.
- Turn dough out on a surface to knead until it fully comes together. Flatten it into a disc and wrap in plastic to chill for at least an hour or up to a few days. It’s also great to freeze for future pies.
OM NOM NOM!
Bready or Not Original: Chocolate Bourbon Pecan Pie
Chocolate and pecans are a fantastic pairing, and this sweet, crunchy pie brings them together in marvelous form.
Equipment
- pie plate
- cookie sheet
Ingredients
- 1 pie crust store-bought or homemade
- 1/2 cup brown sugar packed
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter (1 stick) melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla paste or extract
- 2 1/2 Tablespoons bourbon
- 1 1/4 cups semisweet chocolate chips
- 1 cup diced pecans
Instructions
- If the pie crust is not already in a pan, rolled it out and shape it into dish, crimping edges. Set it in fridge to chill while filling is prepared.
- Preheat oven at 350 degrees. Place a metal cookie sheet in oven to heat as well.
- In a big mixing bowl, combine both sugars, the flour, and salt. Set aside.
- In another bowl, whisk together the butter, eggs, vanilla, and bourbon. Pour the wet ingredients into the dry and stir until combined. Fold in the chocolate chips and pecans to coat.
- Pull out chilled crust. Pour filling inside. Carefully place it on the hot cookie sheet in the oven; this will hopefully prevent the dreaded soggy bottom on the crust.
- Bake for 40 to 50 minutes, until the middle no longer jiggles and passes the toothpick test. If the edges start to brown too much, use care to cover the crust with strips of foil. When the bake is done, the entire top of the pie should be set and golden.
- Cool completely before serving. Store covered by foil at room temperature.
