Chocolate-Bourbon-Pecan Pie


A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.


  • 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)


  1. 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.

  2. 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.

  3. 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.

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