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Poole’s Bourbon Chocolate Pecan Pie

8 ounces all purpose flour (about 1 1/2 cups sifted)
1 tsp salt
4 ounces (1 stick) butter, cut into small pieces and chilled
about 3 Tbsp ice water
5 eggs
1 cup sugar
1/2 cup brown sugar
1 tsp salt
6 Tbsp melted butter
1 Tbsp vanilla extract
1/4 bourbon
1 1/2 cups pecan pieces
1 cup dark chocolate chips (65%-70% cacao)

To make the crust, combine flour and salt in a mixing bowl. Using a pastry blender or two forks, cut the butter into the flour mixture. The mixture should have a coarse, sandy texture with some pea-size butter pieces.

Mix in just enough ice water so that the dough forms into a ball. Do no knead the dough. Wrap in plastic and allow to rest in the refrigerator until thoroughly chilled, at least 2 hours.

Preheat oven to 350 degrees. Grease a deep 9-inch pie dish. Place the dough on a floured surface and roll it to a thickness of 1/8 inch. Line the greased pie dish with the dough and trim the edges. Fill the pie with weights (dried beans or rice will work) and bake about 18 minutes, rotating halway through, until the edges of the crust are golden brown. Remove the pie weights and set pie shell aside.

To make the filling, preheat oven to 350 degrees. Beat eggs with the sugar, brown sugar, salt, butter, vanilla, and bourbon, mixing until thoroughly combined.

Layer the pecan pieces and chocolate chips in the bottom of the hal-baked pastry shell. Carefully pour the filling mixture over the pecans and chocolate chips. Bake until the filling is set (the edges should be firm and the center is still slightly jiggly), checking after 30 minutes and rotating the pie. Continue to check every 5 minutes. Allow pie to cool completely before serving.

Makes 8 servings.
Per serving: 747 calories, 46g fat, 185mg cholesterol, 74g carbs, 4g fiber, 10g protein, 632mg sodium, 48g sugar

Published inDessertsRecipes