I have two superhero skills. ย Two! ย So good, really… that I’m tempted to call them skillzzzz.
My two superhero skills are: catching things that are falling (anything really, it’s cat-like agility) and making PIES! ย Sometimes you’re just endowed with talents beyond your ability to learn them. ย That last sentence I totally made up and it can’t possible be true. ย Suffice it to say, I can catch a falling wine glass without spilling a drop, and I can whip up a rich chocolate pecan pie in the blink of an eye. ย Do not, however, throw a baseball my way (I can’t catch that!!!) or ask me to make you croissants (not in my superhero wheelhouse!!!).
What’s your superhero skill? ย If your answer is ‘long division’, I’m super impressed. ย Maybe your answer is ‘dish washing like a ninja’, in which case please come over, flex your skills and eat this pie.
Maybe your superhero skill is ‘not eating all the cookie dough before it’s baked’. ย That really would be something.
Maybe your superhero skill can be pie baking. ย I really think it should be. ย It’s just butter+flour, pecans+eggs. ย Rub it together. ย Whisk it up. ย Be aย pie ninja. ย It’s all so very possible.
Let’s make this Bourbon Pecan Pie with Dark Chocolate. ย We’re showing off for the Kentucky Derby. ย Flexin’ because we can.
I like where this pie starts.
Pecans and chocolate. ย To chop and to snack profusely upon. ย Eggs are the large variety, and here in New Orleans they sweat. ย Melted butter meets sugar meets dark corn syrup. ย A good butter and buttermilk pie crust. ย Bourbon, for always.
Some people think corn syrup is a naughty word(s). ย It’s got a reputation it can’t shake.
When paired with eggs, pecans, and chocolate… I think corn syrup (especially the dark variety) is elevated out of its unfortunate reputation.
Eggs, sugar, corn syrup, butter, and bourbon are whisked together into a… goop (for lack of a better word). ย Sweet and sticky (super delicious) pie filling goop. ย Don’t tell Gwyneth Paltrow.
This Bourbon Pecan Pie is a single crust pie.
Here’s the oldest trick in the book: ย when making one pie crust from scratch… just make two.
Cutting butter into flour for two crusts is just as easy as it is for one. ย Use one crust… and then be the kind of baker that has an extra homemade pie crust just hanging out in the freezer for when, you know… you need to just whip up a random pie.
Chopped pecans and lots of dark chocolate are sprinkled across the bottom of the unbaked pie crust. ย It’s pretty.
Sweet and thick pie filling is poured over the chocolate and pecans. ย Yes it is.
Pecan pie is sweet and thick. ย The filling is like a soft, sweet, sugar pudding… without the cream. ย The chocolate adds a nice, smooth bitterness. ย The pecans add a big, toasty crunch.
I enjoy this pie two times a year, during the Winter holidays and on Kentucky Derby day. ย Here’s to our super hero skills paying off, and here’s to hoping our measly horse bets pay off too!
Bourbon Pecan Pie with Dark Chocolate
makes 1 9-inch pie
adapted from The Pioneer Woman and Garden & Gun
For the Crust:
1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
For the Filling:
1 cup granulated sugar
1 cup plus 2 tablespoons dark corn syrup
1/2 teaspoon salt
3 large eggs
1 teaspoon pure vanilla extract
2 tablespoons bourbon
1/3 cup melted unsalted butter
1 heaping cup chopped pecans
3 ounces coarsely chopped dark chocolate
To make the crust, in a medium bowl, whisk together flour, sugar, and salt. ย Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. ย Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. ย Use a fork to bring to dough together. ย Try to moisten all of the flour bits. ย Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. ย It will be moist and shaggy. ย Thatโs perfect. ย Gently knead into a disk. ย Wrap the disk in plastic wrap and refrigerate for 1 hour.ย Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter.ย Transfer it to a pie pan.ย Trim the edge almost even with the edge of the pan. ย Fold the edges under and crimp with your fingers or a fork.ย Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
To make the filling, in a medium bowl whisk together sugar, corn syrup, salt, eggs, vanilla extract, bourbon, and unsalted butter. ย Whisk until well combined. ย The mixture will be thick and syrupy.
Place a rack in the center of the oven and preheat oven to 350 degrees F.
Sprinkle pecans and chocolate around the bottom of the pie shell. ย Whisk the liquid filling and pour over the chocolate and nuts.
Place pie on a rimmed baking sheet and place in the oven. ย Pie will bake for about 45 to 55 minutes. ย You’ll know it’s done when the pie no longer jiggles in waves, but is rather puffed and jiggles uniformly.
Remove from the oven and allow to cool to room temperature before refrigerating. ย I think this pie is best served cold the following day. ย
78 Responses
This was the biggest hit! Delicious. Decadent. Perfect. I made some swaps (maple syrup and a touch of honey for corn syrup; did not add bourbon either) but came out sublime.
Will use this recipe every single time!
Used frozen pie crust, so canโt speak to that, but I am so glad to have found this recipe!
Hi, Joy! When I tell you I’ve been baking this recipe for YEARS… It’s always a crowd pleaser. You are seriously my favorite go-to for all baked goods! I have a question… Could I use the pecan pie filling recipe for a blind-baked pie crust? I’m considering batch-baking crusts this holiday season and then doing the fillings later in the day. If so, what temp/time would I bake it at do you think? Thank you!
Loved it! I didnโt make the crust, had some already made in the freezer so used it, filling is great. Husbands favorite
Did I miss the measurement for the bourbon?
Have you tried making this with maple syrup? I know, I like the corn syrup too, but my kids are not wanting me to use it. If I use a thickening agent, flour or corn starch, would that work? Same measurements?
I have to let you know that I made this today to test it out ahead of time for thanksgiving – Pecan pie is intimidating because everyone has a favorite, and no ones can match that! I was so worried that the crust would split and the filling would leak, but this was way easier than I imagined it would be! The crust held up great and – guess what – it baked beautifully in my TOASTER OVEN :D (I live in a studio so most recipes are a challenge)
Hi Joy. I wonder with what can I replace the bourbon. I don’t want to add alcohol in the pecan pie, please. Love
You can just skip it! No problem.
I made this pie for Thanksgiving this year and it was seriously, ridiculously good. I followed the recipe exactly and it was a total hit. Even my brother who absolutely hates nuts admitted that it was good. Now I want to make it for everyone I know…except I mostly want to eat it all by myself. Thanks for such an awesome recipe!!
Thanks for this awesome recipe! It has become my standard – and I actually made the crust (with whole wheat flour b/c I was out of white) to top our turkey pot pie tonight.
Made this yesterday and just ate it for dessert, and it was sooo delicious! The dark chocolate made it so much tastier- which says a lot since pecan pie is already such a treat! Yummy, thank you so much for this recipie! I’ll make it many more times for sure! :)
If I was looking to use this recipe but make mini pie bites (using a cupcake/muffin tie) would I need to change anything to the crust? I’ve made it before for thanksgiving and this pie is amazing! I’m looking to recreate but make for a Derby party where I think bites would be easier to serve!
No, you do not have to change anything. But the baking time will be different. I am sorry I am so late and missed your derby party!
Unsweetened dark chocolate???
Beautiful pictures and recipe. I love pecan pie/tarts but never make it. I guess maybe it’s time I pick up a bag and get sugary!
Any chance we can sub the corn syrup with maple syrup? Just coz I have maple syrup lying around…
I made your pie this Thanksgiving and it was a hit!!! Followed your instructions very carefully and it turned out perfect. Thanks for sharing :)
Could you use maple syrup instead of dark corn syrup? This looks divine!
Try using honey instead, that’s a bit thicker and closer to the consistency of the corn syrup instead of the maple syrup.
Have you ever made this in mini pie pans? I want to make a bunch of mini pies for Thanksgiving this year, I have both tin & glass pie pans. Which do you prefer? I am lightyears away from being a pie superhero!!
I have not tried that before…but that sounds amazing! I’d say you’re good to go with the tin pans, I like those better for baking pie!
Homemade pie crust yes!!! But also homemade “corn syrup” is amazing and you might not go back!
Could this be adapted to mini pies made in a tart pan? Looks so delicious! Thank you!
Someone else suggested that very same thing! I think it sounds great!
Is the dark chocolate from a chocolate bar or is it baking chocolate? This looks absolutely amazing and I want to try it for Thanksgiving this year.
Joey I just can’t stand eggs except for in a cake. All pie recipes use egg and this has kept me away from baking a pie, though my son would love a home made walnut or chocolate pie. Can you suggest a replacement for egg (I am in India and commercial egg substitutes are hard to find) or may be a recipe without egg? Thanks.
Hi! I made this pie for mothers day and everyone loved it! The only problem was even after cooking it for 55 minutes, the next day when we cut into it the inside still oozedโฆ.What is the best way to make sure it sets? Thank you!
Baked yesterday. Usually pecan pies are too sweet for me, but the darkness of the chocolate and the liquor cut the sweet just enough. Used whiskey instead of burbon and my great grandmother’s crust and it was perfect. Definitely needed to use a deep dish pan, though. Thanks for the recipe!
Mmmmmmm! I love, Love, LOVE pecan pie. And I’ve recently starting trying to make the perfect pie crust and pie. Going to try this one for sure.
I wish I had pie superhero skills! I definitely have mad cupcakes skills! And maybe some science teaching skills, but that’s about it! Love this pie!
Mmmmm, yes please :)
This looks so freaking good!!! This pie needs to happen in my kitchen
You know, I never thought to make pecan pie at any other time than the holidays, but the Derby was such a great idea to bring this back! Well all know it’s one of the best pies to eat anyways. I think my superhero power (skillz?) would be cheesecake!
Yum! My super hero skills are the ability to eat a ton of cookie dough and the ability to drop anything and everything :)
I am glad for your pie making skills. This is just amazing!! I am drooling over the chocolate addition. Yum, yum!!
Pecan pie is pretty amazing, adding bourbon and chocolate can only increase deliciousness!
Adding maple syrup instead of corn syrup also sooo good.
I had a slice of chocolate pecan pie at Four & Twenty Blackbirds in NY last year and it was incredible. I can tell that bourbon would’ve made it even better!! I might have to make myself a personal bourbon-chocolate-pecan pie (not a smaller version, just a whole pie…for me..) – that’s probs actually my superpower: being able to eat an inordinate amount of any kind of pecan pie.
Looks amazing… If I also wanted a traditional pecan pie, could I just omit the chocolate??
absolutely, I think I too will make this pie twice a year; once at Christmas, to share with family, and the other time, just for me to eat.
Hi! I’m from Australia and I’m making this pie tonight! I have a question about the dark corn syrup- we had heaps of trouble finding it. We researched and apparently we call it glucose syrup here and it’s meant to be nearly the same, however it isn’t dark. Do you think it will matter much for the recipe? Or maybe there’s something we can add to give it a bit more oomph? Sorry for all the questions! Hope you can help =D thank you!!
I’m not a pie sort of baker, but you encourage and inspire me to be :)
I’ve always fancied myself a pie ninja too! Although I haven’t won the kcrw contest…yet;) I wish I had your catching skilzzz! I am good at grabbing cats. That sounds way weirder than it is. And I imagine I could still learn a thing or two about pie too. The more you know! (Cue cheesy star animation)
Bourbon….. Chocolate … & ….. Pecans!!!!!!!!!! What’s not to like??!!
I would wash all the dishes to eat this dish!! Pies are definitely not my super power because I really suck at it. Pies hate me! But I’m willing to try again for this one
Yum yum yum – looks absolutely scrumptious Joy! Can’t wait to give it a try!
Pecan pies are normally too sweet but add some dark chocolate + bourbon + some vanilla ice cream and I am in :)
Joy – this bourbon pecan pie is in your words, bonkers awesome :) cheers to baking with bourbon!!
Oh my goodness. Superhero skill indeed — this pie looks amazing!
This is a great pie. I know this because I’ve baked several. And Karo corn syrup is not to be confused with high fructose corn syrup; Karo (especially the dark) is almost as good as molasses. That’s what some of the old-timers used to make pecan pie.
Your choice of Bourbon is cool because it’s a sweet whisky; I probably would have chosen a Tennessee sour mash (either Jack or George). This got me to thinking of a fruit pie filling using sloe gin. lol
My super power is making connections from unlikely things – if that could be a super power. I’m pretty good with pies, but it’s not in the super power category. Although I just came up with a pie dough that acted like puff pastry. I’m still working on that one. Yes, I’ll tell you about it; mail me.
Joy, we all believe in your superpower skillzzzzzz….though until now I had no idea that catching a falling glass of wine without spilling a drop was one. But, really, waiting a whole day to try your pie sounds pretty super powery, too! I can more easily imagine burning my mouth on the first bite.???? BTW, what percentage chocolate did you use? “Dark” can be so many things. Thank you for what has to be an earth-shaking recipe!
https://yumzar.com/collections/frontpage/products/turkey-hill-apiary-bourbon-barrel-aged-honey-11-5-oz
Is there a good way to incorporate Bourbon Barrel Honey like this one into the recipe? I just acquired some and I’m trying to find the best way to use it.
This looks great and makes me want a slice right now!
This looks insanely delicious. My superpower is my ability to eat dessert after every (and sometimes for a) meal ;)
Oh Joy, you are my favorite person.
I hope to acquire your pie crust wisdom. I will try this crust out… would it work with banana cream?
Yum! This pie sounds delicious! Last summer I entered a pie contest at our local fair, but didn’t win. I have full intentions of beating all those stay-at-home Mom’s this year and this may just be the pie to do it with.
xoxo
Taylor
I want making a pie to be my superpower! My goal this summer is to overcome my fear of pie crust and make so many that I can whip it out easily. I am a pretty good baker, but pie crust has eluded meโฆ. until now (or, rather, soonish).
That pie look super delicious and super intense, but I imagine dark chocolate is a nice way to down the sweetness of the pecan syrup goodness.
Thank you, Joy!
I have sat many times in the white shuttered dinning room of the Melrose Inn enjoying a slice of Derby pie. I can’t wait to try your recipe.
That pie looks mighty fine. I have it bookmarked for next Thanksgiving already.
Looks awesome. Pecans. Major weakness of mine.
But my pie crusts…..flop every time. Eager to try yours. Cross your fingers for me because pecans are 10 bucks a pound here, can’t afford to mess up =)
The flavor combination here is just popping!!!
chocolate pecan pie is my heaven! A friend asked me to make one when we came to visit and I melted part of the chocolate with the butter. So the “goop” was slightly chocolate-y and there were still small pockets of chocolate throughout from the rest of the chopped chocolate. She took one bite and said, “This is what I was hoping chocolate pecan pie was!”
I’m loving these skillzzz, can we put these on our resume?! : )
What a beautiful pecan pie! I love the photos :) Looks so creamy and tempting!
Hi Joy,
Iโve been having trouble with my pie shell being under baked. The edges and filling are great but the bottom is always slightly under. How can I fix it without buying the top?
my superpower is getting everyone else’s life around me orgranized, but not my own. need your taxes done? let me help you with that. my own… meehhh let me extend til october. go figure.
this pie looks amazing! one day i will work up the courage to make my own pie crust. i have a mental block against things requiring rolling pins.
It’s like you’re in my head! Friends and I are having a gumbo and whiskey party tonight and I was planning to make a chocolate bourbon pecan pie! I can’t tell you how satisfying it is to have all the ingredients on hand for this! I’ll let you know how it turns out. :)
joy, this pie sounds fantastic! I was browsing around the internet recently for a bourbon pecan pie, made it, and am soooo wishing I saw this version with chocolate! What a hit!
My super power is not cleaning dishes, but girl, if I lived closer to New Orleans I’d pretend so I could get some of that.
Pecans weren’t something we grew up with in the tropical regions of Australia and I’d only ever read the word in books (never heard it) so thought it was pronounced ‘pee-cans’ – the ‘cans’ as in a tin can or maybe like you would say a trash can. Sometime in my 30’s I finally heard the word pronounced by an American and I had them repeat it about 100 times until I could pronounce it properly myself – it just wouldn’t roll off my tongue as smoothly as it does for y’all. Then last week I actually saw pecans in my local supermarket and I just had to buy some. I had no idea what I was going to do with them…until just now! Here in Sydney the weather has just turned a corner and there is now a definite chill in the air as we begin the descent into winter. So the timing seems to be perfect on all counts! Thanks Joy – going to give it a burl this weekend!
Hi Bonnil! Some of us Americans actually call them pee-cans too (myself included). Peh-cawns just feels weird on my tongue. Maybe I’m secretly an Australian ;)
This pie is so exciting! I think my favorite part of the Derby is the pie. Along with your mint julep recipe, I’m all set now!
Pie with booze and chocolate is the best kind of pie. For sure. Pinned!
That looks amazing.
My superhero skill has to be timing in the kitchen. I always get up to check on my baking/cooking about 10 seconds before the timer goes off. And I think I’ve burned something beyond edibility exactly once (when using a new oven for the first time).
So yes, kitchen timing. It’s a jmad skill.
Looks ridiculously tasty!
https://somebodyfromsomewhere.blogspot.com/
This looks DELICIOUS. A pie making ability is definitely not to be sniffed at! x
Talking about superpowers; I think my ability to eat desserts, pie,cake etc without the sugar stomach ache is something superhuman, However it could be that I am just always hungry!
This pie. My mouth. now.
Hmm, my super hero skills could be being able to carry both of my kids with an open beer bottle in my shorts pocket and not spilling a drop (or the kids) true story..love the pie!
my mom is the pie baker in our family, and i’m sending her this recipe so she can try to get on your level with these skilllzz! YUM.