Chocolate Bourbon Pecan Pie! When those four things come together in one recipe you know it’s gonna be good. The filling is flavored with 100% chocolate to keep the sweetness in check.
Disclaimer: I have received products from sponsor companies to use in my recipes. All opinions and recipes are mine.
Welcome to day 5 of #Choctoberfest! Don’t forget that you can enter every day to win a $400 prize package. After you’re done reading about and drooling over this Chocolate Bourbon Pecan Pie, look for the link to the entry form at the end of the post.
Thanks to Divine Chocolate for sponsoring #Choctoberfest 2018. I was so excited to receive their wonderful products to use in my new recipe. Their chocolate is truly “divine”. The fact that Divine is a Fairtrade company and their baking bars are vegan is a real bonus. I got a few different chocolates to sample and I chose to #MakeSomethingDivine with their 100% chocolate.
What is 100% chocolate? When you buy high quality chocolate you’ll usually see a percentage listed on the package. That number refers to the percentage of cocoa solids in the chocolate. The higher the percentage, the less sugar there is in the chocolate. 70 percent chocolate is less sweet than 60 percent chocolate. 100% chocolate is exactly that, 100% chocolate solids with no sugar or dairy added.
I always keep a running “to-do” list of recipes and post ideas for the blog. For quite a while now I’ve had Chocolate Bourbon Pecan Pie on my list of “to-do” recipes. When I saw the bars of 100% chocolate from Divine I immediately knew it was the perfect opportunity to create this recipe.
I don’t know about you, but I find that pecan pie can sometimes be a little too sweet. Because the filling already has brown sugar and corn syrup in it, I didn’t want to add any extra sugar along with the chocolate. Using 100% chocolate was just the ticket. The filling has the richness and flavor of a great chocolate without over the top sweetness.
The bourbon marries really well with the brown sugar, pecans and chocolate. And lets face it, I just like a little booze in my desserts.
Weight the crust with dry bean or pie weights for blind baking. This keeps the crust from collapsing while baking.
The filling is very easy to mix in one bowl, by hand.
Pour the chocolate filling over the toasted nuts and then bake.
Here are some helpful hints for making Chocolate Bourbon Pecan Pie:
“Blind” bake the crust so it will stay crisp when the filling is added.
Add dry beans or pie weights for blind baking so the crust doesn’t collapse while it bakes.
The dough can be made ahead and refrigerated for several days or frozen for several weeks.
You can either toast the pecans in the oven while the crust blind-bakes, or toast them in a dry skillet. I find the skillet a little faster.
The pie is best the day it is baked, but will keep for several days at room temperature.
After sitting at room temperature for a day or two the pecans might soften. You can rewarm the pie to re-crisp the crust and the pecans.
Roll the pie dough to fit a 9" pie plate, crimp the edges and refrigerate while the oven preheats.
Dock the bottom of the pie dough 6-8 times with a fork. Line the crust with foil and fill the foil with dried beans or pie weights. Bake the crust until the dough is almost set, about 20 minutes. Remove the foil and beans and continue baking until the dough is set and just beginning to brown, about 5 minutes. Remove the pan from the oven. Reduce the heat to 325°F.
While the crust is baking, toast the pecans in a dry skillet until fragrant and just beginning to brown. Coarsely chop the nuts and pour them into the baked crust when it comes out of the oven.
Combine the butter and chocolate in a large microwave safe bowl. Microwave in 30 second increments, stirring in between, until the chocolate is completely melted.
Add the brown sugar, corn syrup, vanilla, bourbon and salt. Mix until blended. Whisk in the eggs.
Pour the filling over the pecans and bake until the filling is set, about 20 minutes. The filling should softly jiggle as a mass when it's ready.
Serve slightly warm or at room temperature.
Did you make this recipe?
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