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Chocolate Bourbon Pecan Pie

Posted by on Jun. 21, 2009 at 4:12 PM
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From Country Living
This recipe has been tested by Country Living

Chocolate Bourbon Pecan Pie mixes two all-time favorites: the rich, gooey texture of a pecan pie with the seductive sweetness of chocolate.

INGREDIENTS conv. chart U.S. Metric
1 3/4 cup(s) all-purpose flour
2 tablespoon(s) all-purpose flour
1/2 cup(s) sugar
3 tablespoon(s) sugar
3/4 teaspoon(s) salt
3/4 cup(s) (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
1 cup(s) light corn syrup
3 large eggs
5 tablespoon(s) unsalted butter, melted
1/4 cup(s) bourbon
2 teaspoon(s) pure vanilla extract
4 ounce(s) bittersweet chocolate, grated
2 cup(s) chopped pecans
1/2 cup(s) pecan halves


  1. 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. Gather the dough into a disk, wrap in plastic, and chill until firm - about 45 minutes.
  2. Blind-bake the crust: Preheat oven to 400 degrees F. Roll out the dough to a 13-inch circle, place into an 11-inch pie plate, and crimp the edges. Line with parchment paper and fill with pie weights. Bake for 10 minutes, remove weights, and bake for 5 more minutes.
  3. Make the pie filling: Lower oven setting to 350 degrees F. Combine the corn syrup, remaining sugar, eggs, melted butter, bourbon, vanilla, and remaining salt in a large bowl and set aside. Sprinkle the chocolate and chopped nuts over the bottom of the pie shell and pour the egg-vanilla mixture on top. Place the pecan halves in a decorative pattern on top of the filled pie and bake until golden and set - about 45 minutes. Transfer the pie to a wire rack and let cool for 90 minutes. Pie will keep covered for up to 3 days.
by on Jun. 21, 2009 at 4:12 PM
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