The Ultimate Chocolate Bourbon Pecan Pie: A Decadent Thanksgiving Dessert Recipe
For years, my baking philosophy revolved around the purest form of pecan pie. I was a traditionalist, believing that the classic recipe needed no alterations. However, as seasons changed and my palate evolved, I found myself open to delightful embellishments – especially those involving a good splash of bourbon! And so, my journey led me to this extraordinary Thanksgiving Chocolate Bourbon Pecan Pie recipe from The Blue Moon Bakery, as shared by Midtown Magazine. It’s a game-changer, even if you’re planning it a bit last minute for your holiday feast.
This isn’t just another pecan pie. It’s a rich, sophisticated dessert that combines the timeless appeal of pecans with the deep allure of chocolate and the warming kick of bourbon. While it deviates from the strictly traditional, it does so in the most delicious way possible, creating a holiday showstopper that will have everyone asking for the recipe. Whether you’re a long-time bourbon enthusiast or just looking to elevate your holiday baking, this pie promises a memorable experience.
A Symphony of Texture and Flavor
The beauty of this chocolate bourbon pecan pie lies not only in its innovative flavor profile but also in its surprisingly simple preparation. Even if you’re not an experienced baker, you can achieve fantastic results, especially by opting for a good quality store-bought pie crust. I personally used one from Aldi for this particular pie, which worked wonderfully in a pinch. However, for those who appreciate the extra effort and flavor of a homemade crust, I highly recommend using Blue Moon’s scratch recipe (detailed in the notes section of this post) or our current favorite all-butter pie crust. Initially, I held back on a homemade crust until I was sure the pie itself was worth the time – and it absolutely is!
What truly sets this pecan pie apart is its remarkable filling. It gracefully straddles the line between a robust, bourbon-infused custard and a luxurious chocolate cream pie, almost incidentally studded with pecans. Unlike other bourbon pecan pies that might offer just a hint of the spirit, this recipe is notably boozier, making it a perfect indulgence for those who truly appreciate the distinctive taste of bourbon. The generous amount of chocolate also distinguishes it from more traditional variations, creating a deeply rich and intensely satisfying experience. For holiday gatherings, you might even consider baking this decadent creation alongside a classic, less adventurous option like the One Stick of Butter Pecan Pie to cater to all tastes, ensuring every guest finds their perfect slice of dessert heaven.
The Secret to Success: Chocolate Bourbon Pecan Pie Ingredients
Crafting a truly exceptional chocolate bourbon pecan pie begins with understanding each ingredient’s role. Here’s a detailed look at what you’ll need and some tips for selection:
- Pie Shell: While I used a convenient roll-and-bake pie shell, the notes section provides a scratch recipe for a homemade crust, including Blue Moon’s own version. A deep-dish pie shell is recommended to accommodate the rich filling. Whether you buy or bake, ensure your crust is ready and chilled before assembling.
- Pecan Pieces: For this recipe, I utilized Kirkland pecan halves from Costco. Toasting and then chopping them enhances their nutty flavor and aroma, adding another layer of depth to the pie. While the recipe doesn’t strictly call for a pecan border, if you have extra pecan halves, arranging them around the perimeter before baking makes for a beautiful presentation. These border pecans do not need to be toasted, as they will toast lightly during the baking process.
- Butter: Any good quality unsalted butter will work here. It contributes to the richness and mouthfeel of the chocolate base.
- Bittersweet Chocolate: The choice of chocolate is crucial for balancing the sweetness and bourbon. I found Guittard Bittersweet Disks to be excellent, but Ghirardelli Bittersweet Chips are another reliable option. Bittersweet chocolate provides a lovely counterpoint to the sweetness of the corn syrups and brown sugar, preventing the pie from becoming overly cloying.
- Corn Syrup (Dark and Light): A combination of both dark and light Karo corn syrups is specified. Dark corn syrup typically has a more robust flavor, often with a hint of molasses, while light corn syrup is milder. Using both creates a complex sweetness and the perfect gooey texture characteristic of pecan pie.
- Eggs: Four large eggs are essential for the custard-like setting of the filling. It’s important to bring them to room temperature before mixing. This allows them to incorporate more smoothly and evenly into the other ingredients, contributing to a more uniform texture in the final pie.
- Cocoa Powder: Hershey’s Natural Cocoa Powder is a good choice for providing a deep, consistent chocolate flavor. It enhances the bittersweet chocolate without making the pie too heavy.
- Bourbon: This is where the “boozy” comes in! The recipe calls for ⅓ cup of bourbon, and I used Four Roses, which delivered a fantastic flavor. The key is to use a bourbon you genuinely enjoy drinking because its distinctive notes will certainly shine through in the pie. Don’t skimp on quality here; a good bourbon makes all the difference.
- Salt: Morton Kosher Salt is my go-to. Salt is vital for balancing the sweetness and enhancing all the other flavors in the pie, preventing it from tasting flat.
- Vanilla: Nielsen Massey Vanilla Extract adds a fragrant warmth and rounds out the overall flavor profile. A good quality vanilla extract can truly elevate a dessert.
More Recipes With Bourbon to Explore
If you find yourself smitten with the delightful inclusion of bourbon in your desserts, you’re in for a treat! Bourbon’s complex notes of caramel, vanilla, and oak make it a superb ingredient for a wide array of sweet and savory dishes. Here are a few more bourbon-infused recipes to spark your culinary creativity and satisfy your craving for that distinct warmth:
- Bourbon Caramel Corn: A crunchy, sweet, and slightly boozy snack perfect for movie nights or gifting.
- Chocolate Chip Bourbon Pecan Quick Bread: A moist and flavorful quick bread, ideal for breakfast, brunch, or an afternoon treat.
- Brown Sugar Bourbon Loaf: A simple yet elegant loaf cake with deep caramel notes from brown sugar and the warmth of bourbon.
- It’s 5:00 Somewhere – Brown Sugar Bourbon Pound Cake: A rich, dense pound cake with a delightful bourbon kick, perfect for any time of day!
- Bourbon Chocolate Loaf Cake: Double the decadence with chocolate and bourbon combined in a comforting loaf cake.
Recipe
Chocolate-Bourbon Pecan Pie
Anna
Pin Recipe
Ingredients
- 1 9-inch unbaked pie shell or a roll-and-bake crust deep dish
- 1 ½ cups toasted and chopped pecans plus some whole ones for the border
- 6 tablespoons unsalted butter (84 grams)
- 3 ounces bittersweet chocolate or Ghirardelli bittersweet chips (84 grams)
- ¾ cup dark brown sugar (150 grams)
- ½ cup light corn syrup (150 grams)
- ½ cup dark corn syrup (150 grams)
- 4 large eggs, bring to room temperature
- 2 tablespoons cocoa powder
- ⅓ cup bourbon
- ¼ scant teaspoon salt
- ½ teaspoon vanilla extract
Instructions
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If using a store-bought roll-and-bake crust, ensure it comes to room temperature before handling. Roll it out and carefully fit it into a 9-inch deep-dish pie plate. Keep the prepared crust chilled until you are ready to pour in the filling.
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Preheat your oven to 350 degrees F (175 degrees C).
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Spread the pecans on a baking sheet and toast them in the preheated oven for approximately 7 minutes, or until they become fragrant and lightly golden. Once toasted, remove them from the oven, set them aside to cool completely, and then chop them into desired pieces.
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In a microwave-safe bowl (or directly in your mixing bowl if it’s microwave-safe), combine the unsalted butter and bittersweet chocolate. Heat on high power, stirring thoroughly every 30 seconds, until the chocolate is fully melted and the mixture is smooth and glossy. Allow this chocolate-butter mixture to cool for about 10 minutes.
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Once the chocolate mixture has cooled slightly, whisk in the dark brown sugar, light and dark corn syrups, room temperature eggs, cocoa powder, bourbon, salt, and vanilla extract. Whisk until all ingredients are well combined and the mixture is smooth.
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Evenly sprinkle the toasted and chopped pecans over the bottom of your chilled pie crust. Then, carefully pour the prepared chocolate-bourbon mixture over the nuts. Don’t worry, the pecans will naturally rise to the top during baking, creating a beautiful layer.
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Place the pie onto a rimmed baking sheet (this helps catch any potential drips and makes it easier to transfer) and bake in the preheated oven for approximately 40-45 minutes. The pie is done when the edges are set and lightly puffed, but the center still has a slight jiggle.
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Allow the pie to cool completely on a wire rack for several hours at room temperature. For an even firmer chocolate layer, you can let it cool completely, then chill it in the refrigerator, and finally bring it back to cool room temperature before serving.
Notes
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- 10 tablespoons unsalted butter, chilled and cubed
- 2-4 tablespoons ice water
To make the crust: In a food processor, combine the flour and salt. Pulse briefly to mix. Add the chilled, cubed butter and pulse several times until the mixture resembles coarse meal with some pea-sized butter pieces remaining. With the food processor running, slowly add ice water one tablespoon at a time until the dough just begins to come together. Be careful not to overmix. Empty the dough onto a lightly floured pastry mat or clean surface and gently shape it into a disk. Wrap the disk tightly in plastic wrap and chill in the refrigerator for at least one hour (or up to 2 days). When ready to use, allow the dough to sit at cool room temperature for about 10-15 minutes until it’s pliable enough to roll. Roll it out into a 12-inch circle and carefully fit it into a 9-inch metal pie pan. Crimp the edges as desired. For best results and to prevent shrinkage, return the pie crust to the freezer and freeze just until firm before adding the filling. Alternatively, you can cover it with plastic wrap and keep it frozen until you are ready to make the pie.
Tips for a Perfect Pecan Pie Every Time
Even with a straightforward recipe, a few baking tips can ensure your Chocolate Bourbon Pecan Pie turns out perfectly:
- Don’t Overbake: Pecan pie is notoriously easy to overbake. The key is to look for a pie with set edges but a slight jiggle in the center. It will continue to cook and firm up as it cools. Overbaking leads to a dry, crumbly filling instead of a rich, gooey one.
- Room Temperature Ingredients: As mentioned for the eggs, bringing all your cold ingredients (like butter and eggs) to room temperature ensures they emulsify better, leading to a smoother, more uniform filling.
- Protect Your Crust: If your pie crust edges start to brown too quickly during baking, loosely cover them with aluminum foil or a pie crust shield. This will prevent them from burning while the filling finishes cooking.
- The Cooling Process is Crucial: Patience is key! A pecan pie needs several hours to cool and fully set. Rushing this step can result in a runny filling. For the best slicing and texture, allow it to cool completely at room temperature, and if you desire an even firmer chocolate layer, a short chill in the refrigerator can work wonders, just remember to bring it back to a cool room temperature before serving for optimal flavor.
Serving Suggestions and Storage
This Chocolate Bourbon Pecan Pie is absolutely divine on its own, but it truly shines with a few simple accompaniments:
- Vanilla Ice Cream: A scoop of high-quality vanilla bean ice cream provides a cool, creamy contrast to the warm, rich pie.
- Whipped Cream: A dollop of freshly whipped cream, perhaps lightly sweetened or infused with a touch more bourbon, is always a welcome addition.
- A Warm Beverage: Serve with a hot cup of coffee, a shot of espresso, or even a small glass of the same bourbon you used in the pie for a truly sophisticated experience.
For storage, cover any leftover pie loosely with plastic wrap or aluminum foil and store it at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. While it’s delicious cold, allowing it to come to room temperature for about 30 minutes before serving will bring out its full range of flavors and textures.
Why This Chocolate Bourbon Pecan Pie is a Thanksgiving Must-Try
Thanksgiving is a time for feasting, family, and exceptional desserts. While traditional pecan pie holds a special place, this Chocolate Bourbon Pecan Pie offers a delightful departure from the norm without straying too far from beloved flavors. Its rich chocolate notes, coupled with the sophisticated warmth of bourbon and the satisfying crunch of pecans, create a dessert that is both comforting and exciting. It’s the kind of pie that sparks conversation, impresses guests, and leaves a lasting impression. So, this holiday season, challenge your inner purist and embrace the decadent side of pecan pie. You won’t regret it.