This Chocolate Bourbon Pecan Pie will spice up your Thanksgiving dessert table this year. I know for a fact that I will be making this as opposed to traditional pecan pie this year, it is so good! When I made this pie a few weeks ago, I gave slices away to some friends (as is per usual of whatever I make as Delaney and I cannot eat it all!). And Delaney was so upset that I gave slices of this pie away, he couldn’t believe that he only got 2 slices. That’s how good it is!
I use a combination of Dutch cocoa powder, semi sweet chocolate chips, and bourbon to make this amazing Chocolate Bourbon Pecan Pie. If you are looking for tips and tricks for making the best flaky all butter pie crust, then check out my All Butter Pie Crust post for some knowledge. You can apply that knowledge and the tips and tricks in that post to any pie dough you make! No matter what the recipe is. But, if you have made my pie dough before and are feeling confident, then just read on to this recipe. Pecan pie is one of the pies that requires you to parbake the crust.
What is parbaking? Parbaking stands for “partially baked”. This is a technique used to partially bake crust to avoid a soggy bottom in certain types of pies. Not all pecan pie recipes call for parbaking, however I always will parbake my pecan pie to prevent soggy crust, as I despise soggy crust on pie! I think it really helps for any pie that has a liquid filling, such as pecan or pumpkin.
Parbaking requires pie weights, but if you don’t have any, then you can also use standard household items such as: rice, beans, chickpeas, quinoa, or anything similar that is dry and will give some weight to the parchment paper. The weights are acting as a fake filling, so that the sides of the pie crust will bake upwards and not fall into the pie. As pie dough is made up of mostly butter, when it goes into the oven that butter will start to melt (part of the magic that creates a flaky crust). But, when it melts and there is nothing solid holding it up, then it can sink into the pie. So, if you pour a liquid pie filling into a crust that hasn’t been parbaked, your crust can just seep into the pie as it’s baking.
This Chocolate Bourbon Pecan is really easy to make, and rolling out the pie and parbaking is the most detailed part of this pie! The filling is so easy to make, you just mix it all up, fill the pie, and bake it. Also, you can roll out the dough and parbake this crust the day before you plan to fill and bake the pie. This can help on Thanksgiving day, as you can prep the pie crust the day before. Then, on Thanksgiving day just mix up the filling and pop it in the oven. This pie makes your kitchen smell amazing too, your guests will be wondering what that amazing smell is! Get the recipe right for my Chocolate Bourbon Pecan Pie below.
Tips for making the best Chocolate Bourbon Pecan Pie
• Use the best organic butter, my favorite is Organic Valley Salted Butter. There are many other amazing organic butters out there, but butter is a key ingredient in this recipe, so use the best kind! Also, make sure your butter is cold for the pie crust, as cold butter is what helps create the best flaky pie crust.
• You must have parchment paper to parbake the crust. This is super important! If you don’t normally use parchment paper, make sure to pick some up for this recipe. I like to use unbleached parchment paper.
• You can parbake your crust the day before you actually make the filling and bake the pie. This makes it easy to prep, as you can roll out the pie dough, parbake, and then just let it sit on the counter for a day. And then the following day, you can fill and bake the pie.
• I use Dutch cocoa powder in this pie, and I prefer Dutch cocoa as it’s sweeter than natural. But, if you prefer or only have natural, then you can also use that in its place.
• I use semi sweet chocolate chips in this pie for a nice balanced chocolate flavor. But, if you prefer you can use dark chocolate or even milk chocolate chunks too.
• This pie can also be made the day before you plan to serve it, just leave it out on the counter and do not cover it as if you cover it, the crust can become soggy. You can also warm it in the oven at 350°F for 10 minutes or until warm.
Chocolate Bourbon Pecan Pie
Makes 9-inch pie
127 grams (1 cup) organic all purpose flour, plus extra for rolling
1/2 teaspoon organic cane sugar
1/2 cup (113 grams) organic salted butter, cold
1/4 cup cold water
113 grams (1/2 cup) organic packed light brown sugar
4 tablespoons (57 grams) organic salted butter, melted
43 grams (1/2 cup) organic Dutch cocoa, sifted
78 grams (1/4 cup) organic light corn syrup
2 organic large eggs
1/4 teaspoon fine sea salt
170 grams (1 1/3 cups) organic pecans
142 grams (3/4 cup) organic semi sweet chocolate chips
1 tablespoon bourbon
To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, and cane sugar. Turn on low for two to three rotations to combine the dry ingredients.
Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust: Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.
Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the cold water. As soon as the dough comes together, stop the mixer.
Have a piece of plastic wrap ready, and form it into a disk and wrap in plastic wrap. Allow to cool in the fridge overnight.
Preheat the oven to 350°F.
Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. Roll out the into a disk that is 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top of the pan.
Roll the excess dough into the pie pan so it’s even with the edges of the pie pan. Flute the edges by using your thumb and index finger of your right hand to pinch the rolled edge of dough and push your index finger of your left hand into it to create the “flute”. Continue around the entire pie to flute the edges.
Place a piece of parchment paper into the pie pan and form it to the sides. Add rice or pie weights and parbake for 20 minutes. Remove the parchment paper and weights, and bake for another 5 minutes.
To make the filling: In a large bowl, add the light brown sugar, melted butter, Dutch cocoa, corn syrup, and eggs and mix to combine completely. Add the pecans, chocolate chips, and bourbon and fold to combine completely.
Transfer the filling to the pie crust.
Bake for 30 to 35 minutes or until the crust is golden brown and the filling looks set.
Store in a cool dry place for up to 3 days.
High Altitude — Parbake at 350°F for 15 minutes, remove parchment paper and weights and bake for another 5 minutes. Once filled, bake at 350°F for 25 to 30 minutes or until crust is golden brown and filling looks set.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!