Chocolate Bourbon Pecan Pie Recipes

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BOURBON AND CHOCOLATE PECAN PIE



Bourbon and Chocolate Pecan Pie image

Provided by Tyler Florence

Categories     dessert

Yield 6 to 8 servings

Number Of Ingredients 15

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

Steps:

  • 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.

CHOCOLATE BOURBON PECAN PIE



Chocolate Bourbon Pecan Pie image

Kentucky bourbon gives a kick to this Southern classic.

Provided by ANITAL

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 (9 inch) pie shell
1 cup white sugar
1 cup light corn syrup
½ cup butter
4 eggs, beaten
¼ cup bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
6 ounces semisweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (165 degrees F).
  • In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
  • In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Nutrition Facts : Calories 647.3 calories, Carbohydrate 79.9 g, Cholesterol 123.5 mg, Fat 35.4 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 13.5 g, Sodium 319.5 mg, Sugar 49 g

CHOCOLATE BOURBON PECAN PIE



Chocolate Bourbon Pecan Pie image

Provided by Damaris Phillips

Categories     dessert

Time 4h35m

Yield One 9-inch pie (6 to 8 servings)

Number Of Ingredients 12

1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1 1/4 cups plus 2 tablespoons all-purpose flour, plus more for dusting
4 ounces (8 tablespoons) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water
1/3 cup firmly-packed light brown sugar
3 large eggs, at room temperature
1/4 cup coconut oil, melted
3/4 cup sorghum (See Cook's Note)
3 to 4 tablespoons bourbon
1 1/2 cups roughly chopped pecans
1/2 cup dark chocolate chips

Steps:

  • Preheat the oven to 400 degrees F.
  • Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
  • Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
  • Lower the oven temperature to 350 degrees F.
  • Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
  • Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

FAVORITE CHOCOLATE-BOURBON PECAN TART



Favorite Chocolate-Bourbon Pecan Tart image

I grew up in Louisiana where, as in most of the South, pecan pie is a staple. This tart variation is extra good because it includes chocolate. I decided to up the decadence even more by adding bourbon and drizzling some caramel on top. -Amber Needham, San Antonio, Texas

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12 servings.

Number Of Ingredients 10

Pastry for single-crust pie (9 inches)
1/2 cup semisweet chocolate chips
2 large eggs, room temperature
3/4 cup dark corn syrup
1/2 cup sugar
1/4 cup butter, melted
2 tablespoons bourbon
1/4 teaspoon salt
1 cup pecan halves, toasted
1/4 cup hot caramel ice cream topping

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll dough to a 12-in. circle. Press onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Sprinkle with chocolate chips., Beat eggs, corn syrup, sugar, butter, bourbon and salt. Stir in pecans. Pour over chocolate chips. Bake until center is just set and crust is golden brown, 30-35 minutes. , Cool on a wire rack. Cut into slices. Serve with caramel topping.

Nutrition Facts : Calories 357 calories, Fat 20g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 250mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

NEW ORLEANS CHOCOLATE BOURBON PECAN PIE



New Orleans Chocolate Bourbon Pecan Pie image

My family loves this pie at Thanksgiving, Christmas or really any holiday of the year. So put on some jazz, pour yourself some java, and have a piece of this delicious dessert. The chocolate chips and the bourbon add a delicious change to the normal pecan pie. Top with whipped cream and enjoy.

Provided by tracy918

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

⅔ cup white sugar
1 cup corn syrup
2 tablespoons bourbon whiskey
3 eggs
⅓ cup melted butter
½ teaspoon salt
1 cup coarsely chopped pecans
1 cup semi-sweet chocolate chips
1 (9 inch) refrigerated pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
  • Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

Nutrition Facts : Calories 670.4 calories, Carbohydrate 81.9 g, Cholesterol 90.1 mg, Fat 36.2 g, Fiber 2.3 g, Protein 7.3 g, SaturatedFat 13.5 g, Sodium 368.4 mg, Sugar 28.4 g

CHOCOLATE PECAN PIE WITH BOURBON



Chocolate Pecan Pie With Bourbon image

This recipe comes from pastry chef David Lebovitz and appeared in the November 2000 issue of Food & Wine Magazine. It is complete nirvana and perfect for Thanksgiving dessert.

Provided by greysangel

Categories     Pie

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1/2 cup unsalted butter, cold cut into pieces
1/4 cup ice water
2 cups pecans (about 7 ounces)
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter (melted)
3 tablespoons Bourbon
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips or 3/4 cup bittersweet chocolate

Steps:

  • MAKE THE CRUST: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
  • MAKE THE FILLING: Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
  • Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.

Nutrition Facts : Calories 445.8, Fat 27.2, SaturatedFat 9.5, Cholesterol 78.3, Sodium 182.8, Carbohydrate 47.9, Fiber 2.7, Sugar 25.6, Protein 5.1

EASY BOURBON CHOCOLATE-PECAN PIE



Easy Bourbon Chocolate-Pecan Pie image

This is my version of my great-grandmother's original pecan pie recipe. You can easily make this pie without the bourbon by using 3 tablespoons of melted butter in its place. To make it lighter, leave out the chocolate. -Sarah Varner, Santa Rita, Guam

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 10 servings.

Number Of Ingredients 11

Pastry for single-crust pie (9 inches)
1/2 cup miniature semisweet chocolate chips
4 large eggs, lightly beaten
1 cup corn syrup
1/2 cup sugar
6 tablespoons butter, melted
1/4 cup packed brown sugar
3 tablespoons bourbon
1 tablespoon all-purpose flour
3 teaspoons vanilla extract
1-1/2 cups chopped pecans, divided

Steps:

  • Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle chocolate chips into crust. Set aside., In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into crust; sprinkle with remaining pecans., Bake at 350° for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.

Nutrition Facts : Calories 557 calories, Fat 32g fat (13g saturated fat), Cholesterol 117mg cholesterol, Sodium 232mg sodium, Carbohydrate 63g carbohydrate (48g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE-BOURBON-PECAN PIE



Chocolate-Bourbon-Pecan Pie image

A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

3 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Piecrust
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1/2 cup dark corn syrup
2 large eggs
2 tablespoons aged bourbon
1/4 teaspoon coarse salt
1 1/2 cups pecan halves, 1 cup chopped
1 cup coarsely chopped semisweet chocolate (about 6 ounces)
1 tablespoon heavy cream (optional)
1 large egg yolk (optional)

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes.
  • Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees.
  • Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely.

BOURBON CHOCOLATE PECAN PIE



Bourbon Chocolate Pecan Pie image

Make and share this Bourbon Chocolate Pecan Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 1h15m

Yield 1 9inch pie

Number Of Ingredients 11

4 large eggs
1 cup light corn syrup
6 tablespoons butter or 6 tablespoons margarine, melted
1/2 cup sugar
1/4 cup firmly packed light brown sugar
3 tablespoons Bourbon
1 tablespoon all-purpose flour
1 tablespoon vanilla extract
1 cup coarsely chopped pecans
1 cup semisweet chocolate morsel
1 (9 inch) pie shells

Steps:

  • Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
  • Pour into piecrust.
  • Bake on lowest oven rack at 350 degrees for 1 hour or until set.

BOURBON-CHOCOLATE PECAN PIE



Bourbon-Chocolate Pecan Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 9-inch pie crust
3 large eggs lightly beaten
1/3 cup sugar
3 tablespoons firmly packed light brown sugar
1 tablespoon all-purpose flour
3/4 cup light corn syrup
1/4 cup butter, melted
3 tablespoons good bourbon
1 cup semisweet-chocolate morsels
2 cups pecan halves

Steps:

  • Preheat the oven to 350 degrees. Fit the pie crust into a pie plate, prick the bottom with a fork and set aside.
  • Combine the eggs, sugar, brown sugar, flour, corn syrup, melted butter and bourbon in a bowl. Lay the pecans evenly across the bottom of the pie crust. Top with the chocolate bits. Pour the egg mixture over the nuts and chocolate and bake for 50 to 55 minutes, until firm. Serve with whipped cream or vanilla ice cream.

Nutrition Facts : @context http, Calories 639, UnsaturatedFat 24 grams, Carbohydrate 71 grams, Fat 39 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 168 milligrams, Sugar 51 grams, TransFat 0 grams

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) ...
From eatyourbooks.com


CHOCOLATE BOURBON PECAN PIE - THREE OLIVES BRANCH
2020-12-18 Remove from heat and set aside. In a large bowl, whisk together the eggs, bourbon, vanilla, and salt. When the sugar mixture has cooled slightly, slowly pour it into the bowl while whisking until combined. Chop the pecans. Add them to the filling along with the chocolate chips. Stir to combine.
From threeolivesbranch.com


CHOCOLATE BOURBON PECAN PIE – COULD I HAVE THAT RECIPE
The rich chocolaty flavor mixed with traditional pecan pie is utterly decedent! Yields 6 Servings Quarter (1.5 Servings) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins
From couldihavethatrecipe.com


CHOCOLATE BOURBON PECAN PIE - COUNTRY LIVING
2007-06-25 Make the dough: Place the flour, 2 tablespoons sugar, and 1/4 teaspoon salt together in the bowl of a food processor fitted with a metal blade and pulse until combined. Add the cold butter and pulse until mixture resembles coarse meal. Drizzle in 3 to 6 tablespoons ice water and pulse until a dough just begins to form.
From countryliving.com


CHOCOLATE-BOURBON PECAN PIE - CHATELAINE
WHIRL flour with 1 1/2 tsp sugar and 3/4 tsp salt in a food processor until combined.Add butter. Pulse until finely crumbled. With machine running, add water through the spout, 1 tbsp at a time ...
From chatelaine.com


VEGAN CHOCOLATE BOURBON PECAN PIE • THE CURIOUS CHICKPEA
Let sit 10 minutes to turn thick and gloopy. Add in the melted butter, brown sugar, maple syrup, and flour and whisk to combine into a sticky batter. Fold in the chocolate chips, bourbon, vanilla extract, and 1 1/2 cups of the pecans, reserving a generous 1/2 cup to decorate the top of the pie.
From thecuriouschickpea.com


CHOCOLATE-BOURBON PECAN PIE RECIPE | MYRECIPES
Preheat oven to 325 degrees. Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp. Sprinkle pecans and chocolate evenly onto bottom of piecrust. Stir together corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat.
From myrecipes.com


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