Ingredients Jump to Instructions ↓

  1. Chocolate Pecan Pie

  2. One 9-inch (23cm) pie

  3. I often prefer to use chopped chocolate in place of standard chocolate chips in recipes because in this case, the chips work a little better because they have less cocoa butter and make the pie easier to slice. But feel free to use either.

  4. I don't pre-baked the pie dough before adding the fillingI like the way to sticky filling fuses to the crust during baking. The generous dose of bourbon cuts the sweetness of the pie and if you choose omit it, expect the pie to be denser. You can swap out another liquor in place of it if you wish.

  5. The crust:

  6. 1 1/4 cups (175g) flour

  7. 1/4 teaspoon salt

  8. 2 teaspoons sugar

  9. 4 ounces (115g) unsalted butter, chilled, and cut into 1-inch (3cm) cubes

  10. 4 tablespoons (60ml) ice water

  11. The chocolate-pecan filling:

  12. 3 large eggs

  13. 3/4 cup (150g) packed dark brown sugar

  14. 2/3 cup (200g) light corn syrup, rice syrup or golden syrup

  15. 1 teaspoon vanilla extract

  16. 1/2 teaspoon salt

  17. 2 tablespoons (30g) melted butter, salted or unsalted

  18. 2 tablespoons bourbon

  19. 1 2/3 cups (190g) toasted pecans, very coarsely chopped

  20. 3/4 cup (120g) bittersweet or semisweet chocolate chips


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