Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Chocolate-Bourbon-Pecan Pie Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 5, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling. Ingredients 3 tablespoons all-purpose flour, plus more for work surface ½ recipe Flaky Piecrust ½ cup (1 stick) unsalted butter, melted ½ cup sugar ½ cup dark corn syrup 2 large eggs 2 tablespoons aged bourbon ¼ teaspoon coarse salt 1 ½ cups pecan halves, 1 cup chopped 1 cup coarsely chopped semisweet chocolate (about 6 ounces) 1 tablespoon heavy cream (optional) 1 large egg yolk (optional) Directions Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes. Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees. Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely. Rate it Print