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Bourbon Chocolate Pecan Pie

Bourbon chocolate pecan pie bakes in a flaky homemade crust with a rich, gooey filling, semisweet chocolate chips, and toasted pecans. A hint of bourbon balances the sweetness, while a long cooling time helps each slice set cleanly.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Chilling and cooling 4 hours
Total Time 5 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.25 cups all-purpose flour
  • 0.75 tsp fine salt divided
  • 0.75 cup unsalted butter divided (1/2 cup cold and cut into pieces; 1/4 cup melted and cooled)
  • 3 tbsp ice water to 4 tablespoons
For the filling
  • 3 eggs large
  • 1 cup light corn syrup
  • 1 cup light brown sugar packed
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
  • 1.5 cups pecan halves
  • 0.75 cup semisweet chocolate chips

Equipment

  • 1 9-inch pie plate

Method
 

Make the crust
  1. Whisk the flour with 1/2 teaspoon of the salt in a medium bowl.
  2. Cut in the cold butter with a pastry blender or your fingertips until the pieces are pea-size.
  3. Stir in 3 tablespoons ice water, adding the remaining tablespoon if needed, until the dough holds together when pressed.
  4. Shape the dough into a disk and wrap it.
  5. Refrigerate the dough for at least 1 hour.
  6. Roll the dough between sheets of parchment into a 12-inch round.
  7. Fit the dough into a 9-inch pie plate, then trim and crimp the edges.
Make the filling
  1. Whisk the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla, and remaining 1/4 teaspoon salt in a large bowl until smooth.
  2. Stir in the pecans and chocolate chips.
  3. Pour the filling into the unbaked crust.
Bake the pie
  1. Bake at 350°F for 55 to 65 minutes, until the edges are set, the center has a slight wobble, and an instant-read thermometer inserted in the center away from pecans registers at least 160°F.
  2. Cover the crust edges loosely with foil if they brown too quickly.
  3. Cool the pie on a rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for at least 3 hours so the filling can set. Store covered in the refrigerator for up to 4 days; freeze for up to 2 months.