Bourbon Chocolate Pecan Pie

Makes: 8 servings


Pie Crust

1 1/4 cups all-purpose flour, plus more for rolling out the dough
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, chilled and cut into 1/2-inch cubes
3–5 tablespoons ice water


3 large eggs
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup bourbon
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1 1/2 cups pecan halves, divided
3/4 cup bittersweet chocolate chips, divided


To make the pie crust, in a large bowl, combine the flour, sugar and salt. Add the butter and, using a fork, cut it into the flour mixture until the butter is about the size of large peas. Slowly add 3 tablespoons of the water, mixing with a fork just until the dough holds together. Add more water only if needed. Using your hands, flatten the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour, or until chilled.

On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim the edges of the dough, allowing 1/2 inch to hang over the rim of the plate. Fold the extra dough onto the rim of the plate and crimp the edge with a fork.

Preheat the oven to 325F.

To make the filling, in a large bowl, whisk together the eggs, brown sugar, light and dark corn syrups, bourbon, butter, and salt. Stir in 1 cup of the pecans and 1/2 cup of the chocolate chips. Pour the filling into the crust and sprinkle with the remaining 1/2 cup of pecans and the remaining 1/4 cup of chocolate chips. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set. Cool the pie on a wire rack to room temperature before serving.