What's For Dessert: Chocolate Pecan Bourbon Pie

I am a terrible blogger. If I was a good blogger, I would have posted this recipe for chocolate pecan bourbon pie sometime last week, so you could make it in time to celebrate the Kentucky Derby. But, I didn't. Instead, I baked this pie on Saturday afternoon right before the big race. (A race that, if we're being real, I watch solely as an excuse to drink mint juleps.)

Or, if I was a good blogger, I would hold onto this recipe for a year, and then post it right before the 2016 race. But, honestly, this pie is too good to not share now. And, well, technically, as you can see from its name, you aren't even allowed to call it derby pie. So, let's instead enjoy this delicious chocolate pecan bourbon pie any day of the year. It is ooey, gooey, and full of crunchy pecans and melted chocolate. And, well, as the name implies, there's a little kick of bourbon, too.

Do you serve pecan pie at your holiday functions? I highly recommend you save this recipe for later and bring it out for Thanksgiving. Your friends and family will thank you for it. Wait, maybe I am a good blogger . . . look at me, already sharing recipes for your Thanksgiving feast! You're welcome in advance.

 

Chocolate Pecan Bourbon Pie (printer-friendly version)

makes 8 servings

For the crust:

1 1/2 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon fine sea salt
1/2 cup cold unsalted butter, cut into small cubes
1/3 cup cold buttermilk

For the pie filling:
3 large eggs
3/4 cup packed light brown sugar
2/3 cup (200g) dark corn syrup (light corn syrup or golden syrup would also work)
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, melted

2 tablespoons bourbon
1 2/3 cups toasted pecans, very coarsely chopped
3/4 cup semisweet chocolate chips

1. Make the crust: in a large bowl, whisk together the flour, sugar, and salt. Add the (cold!) butter cubes and use your fingers to incorporate the butter into the flour mixture. The mixture will have large pea-sized pieces and flaky oat-like butter pieces. Make a well in the center and pour in the cold buttermilk. Use a fork to bring the dough together. If the dough is not coming together, add in a little more buttermilk, one tablespoon at a time. The dough will be very shaggy.

2. Turn the dough out onto a lightly floured surface. Knead the dough into a small disk. Wrap in plastic wrap and chill in the refrigerator for at least one hour.

3. After the dough has chilled, unwrap it and place on a lightly floured surface. Roll out to 1/8-inch thick and about 12 inches in diameter. Transfer the dough to a 9-inch pie pan. Trim the dough around the edges so it only slightly overlaps the edge. Then fold the edges under and crimp with your fingers or a fork. Return the crust to the refrigerator and chill for at least 30 minutes.

4. Preheat the oven to 375 degrees. Make the pie filling: in a large bowl, whisk together the eggs, brown sugar, dark corn syrup, vanilla, salt, melted butter, and bourbon. Stir in the chopped pecans and chocolate chips. 

5. Use a rubber spatula to scrape the filling into the prepared pie crust. Bake in the oven for 35-45 minutes, or until the filling is puffed and no longer jiggles excessively when lightly shaken. Let cool completely before serving.

(adapted from these recipes from David Lebovitz and Joy the Baker)