chocolate-bourbon-pecan pie

Name: Chocolate-Bourbon-Pecan Pie
Prep time: 1 h 15 min
Cook time: 1 h 10 min
Yield: 8
Ingredients: CRUST:; 1 1/2 cup(s) all purpose flour; 1 tablespoon(s) sugar; 1/2 teaspoon(s) salt; 6 tablespoon(s) butter, unsalted, chilled & cut up; 3 tablespoon(s) shortening, chilled; 2 teaspoon(s) lemon juice; 1 large egg yolk; 2 - 4 tablespoon(s) ice water; FILLING:; 3/4 cup(s) dark brown sugar, packed; 3 large eggs, room temperature; 6 tablespoon(s) butter, unsalted, melted; 2/3 cup(s) dark corn syrup; 2 tablespoon(s) bourbon; 1 tablespoon(s) molasses; 1 tablespoon(s) pure vanilla extract; 1/4 teaspoon(s) salt; 1/3 cup(s) semi-sweet chocolate chips; 1 1/2 cup(s) pecan pieces

(3 ratings)

review

Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Chocolate, Bourbon, Pecans & Pie...need I say anymore? Can it get any better than this? Nope!

(3 ratings)

yield 8 serving(s)

prep time 1 Hr 15 Min

cook time 1 Hr 10 Min

Ingredients For chocolate-bourbon-pecan pie

CRUST:
1 1/2 c

all purpose flour
1 Tbsp

sugar
1/2 tsp

salt
6 Tbsp

butter, unsalted, chilled & cut up
3 Tbsp

shortening, chilled
2 tsp

lemon juice
1 lg

egg yolk
2 - 4 Tbsp

ice water
FILLING:
3/4 c

dark brown sugar, packed
3 lg

eggs, room temperature
6 Tbsp

butter, unsalted, melted
2/3 c

dark corn syrup
2 Tbsp

bourbon
1 Tbsp

molasses
1 Tbsp

pure vanilla extract
1/4 tsp

salt
1/3 c

semi-sweet chocolate chips
1 1/2 c

pecan pieces

How To Make chocolate-bourbon-pecan pie

1
Pulse flour, sugar & 1/2 tsp salt in food processor until combined. Add 6 Tbsp butter & shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. Add lemon juice, egg yolk & 2 Tbsp of the water; pulse just until dough begins to clump slightly, adding additional water 1 Tbsp at a time as needed. (DOUGH SHOULD NOT FORM A BALL!) Shape into flat round; cover & refrigerate 30 minutes or until chilled. (Dough can be made 1 day ahead).

2
On lightly floured surface, roll dough into 12" round about 1/8" thick. Line 9" pie pan with dough. Trim overhang to 1/2"; fold overhang under. Flute edges. Refrigerate 30 minutes or until dough feels firm.
3
Meanwhile, preheat oven to 425 degrees F. Line crust with foil; fill with pie weights or dried beans. Bake 12 minutes or until crust is partially baked & edge is dry to the touch. Remove foil & pie weights. Cool completely on wire rack. Reduce oven temperature to 350 degrees F.
4
Beat brown sugar & eggs in a large bowl at medium speed until blended. Beat in melted butter, corn syrup, bourbon, molasses, vanilla & 1/4 tsp salt. Scatter chips over crust; top with pecans. Pour filling over pecans. (Are you drooling yet?)
5
Bake for 50 - 55 minutes or until knife inserted in center comes out moist but clean. Cool completely on wire rack. Serve with whipped topping & chocolate leaves or shavings, if desired. Enjoy!
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