Chocolate Maple Bourbon Pecan Pie
A deliciously rich, nutty, chocolatey pie that is perfect for the holidays that isn't as sticky-sweet as a traditional pecan pie.
Equipment
- 1 Food Processor
- 1 9-in pie dish
Ingredients
Pie Crust
- 1 1/4 cups all-purpose flour
- 2 tsp granulated sugar
- 1/4 tsp kosher salt
- 8 tbs salted butter cold, cut into small cubes
- 1/4 cup ice water
Pie Filling
- 2 cups whole pecans
- 3 large eggs
- 3/4 cup dark brown sugar
- 1/2 cup light corn syrup
- 1/4 cup bourbon maple syrup Sapjack brand is great
- 1 tsp pure vanilla extract
- 2 tbs salted butter, melted
- 3 tbs bourbon
- 1/2 tsp kosher salt
- 1 cup semisweet chocolate chips
Instructions
Pie Crust
- In the food processor, pulse together the flour, sugar, salt, and cold butter until the mixture resembles a coarse meal.
- Transfer the mixture to a bowl and slowly mix in the ice water.
- Knead the dough a few times on a lightly floured surface and pat into a flat, round disk. Wrap in plastic and refrigerate for about 30 minutes.
- Once the dough is chilled, take back out and roll out on a lightly floured surface so that the is roughly the size of a 12-inch round.
- Gently transfer the rolled dough into the 9-inch pie plate and tuck the dough overhang under itself so that there is roughly a 1/2-inch remaining overhang around the edge of the dish. Crimp the edges of the crust all the way around as you wish. Refrigerate the dough again until it is cold and firm (you can put in the freezer for about 5-10 minutes).
Pie Filling
- Preheat the oven to 375F.
- Toast the pecans for about 8 minutes, watching closely so that they don't burn. Coarsely chop after removing from the oven.
- In a large bow, whisk the eggs with the brown sugar, corn syrup, maple syrup, vanilla, melted butter, bourbon, and salt until well incorporated.
- Stir in the pecans and chocolate chips until evenly distributed.
Bake the Pie
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 1 hour, or until the center of the pie is set. If the edges of the pie are browning too quickly, you can tent the crust with foil about halfway through the baking time.
- Transfer the pie to a cooling rack and let cool for at least 1 hour before serving.
Notes
*If making this ahead of time, you can refrigerate once cooled, tightly wrapped in plastic. Prior to serving, warm up in the oven at 350F for about 10-15 minutes before letting it rest to serve.