Ina Garten’s Bourbon Chocolate Pecan Pie
Published Nov. 16, 2022
- Total Time
- 1 hour, plus thawing and cooling time
- Rating
- Comments
- Read comments
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Ingredients
- ½cup light brown sugar, lightly packed
- ½cup granulated sugar
- ½cup all-purpose flour
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼pound (1 stick) unsalted butter, melted and slightly cooled
- 2extra-large eggs
- 1teaspoon pure vanilla extract
- 2½tablespoons good bourbon (such as Maker’s Mark)
- 1¼cups semisweet chocolate chips (such as Nestle’s)
- 1cup whole pecans, large-diced
- 1(9-inch) store-bought frozen pie crust (such as Wholly Wholesome); see Tip
- Good vanilla ice cream (such as Häagen-Dazs), for serving
Nutritional analysis per serving (8 servings)
623 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 43 grams sugars; 6 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place an oven rack in the center of the oven. Heat the oven to 350 degrees.
- Step 2
In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt. In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans.
- Step 3
Place the pie crust on a sheet pan lined with parchment paper and press a floured fork into the crimped edges to make the pie look more homemade. Pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges.
- Step 4
Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream.
- Defrost frozen pie crust overnight in the fridge.
Private Notes
Comments
I’ve been making a very similar recipe for years, and it’s always a hit at gatherings. You can use any ratio of brown sugar to white sugar, so long as the total comes to 1 cup. I typically use only about 1/2 cup of chocolate chips, and increase the pecans to 1-1/2 cups - the chocolate flavor comes through but it keeps the emphasis on the pecans. I also like to take about 3/4 cup of intact (unchopped) pecan halves and arrange them on the top of pie before baking, just for presentation’s sake.
I made this last night. It’s good but think it would benefit from flaky sea salt sprinkled on top prior to baking. I put some on afterward and it really brought the flavors out.
Yes. Keep the pie plate on the parchment-lined sheet pan. It is meant to catch any drips and to also make it easier to take the finished pie out of the oven.
Made this with store bought pie crust. For the filling replaced 1/3 of butter with olive oil, reduced sugar to 1/3rd, replaced pecans with walnut and used Belgian dark chocolate with liquor instead of semi sweet chocolate. It came out beautifully.
This pie is perfectly rich to bring to your next Derby party. It is a bit heavy on the chocolate and next time I might add less chips and a bit more pecans. I used a homemade crust. I will make this pie again for sure.
I'd love to make this for a derby party this Saturday-- anyone made it in single-serve mini pie crusts? Like muffins instead of bread loaf, I'm thinking I increase the temp, but bake for less time? Any thoughts would be appreciated! Thanks
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