Chocolate Bourbon Pecan Pie

A chocolate pie with nuts on top and a scoop of ice cream on a light green plate with two forks

Chocolate Bourbon Pecan Pie

Susannah Brinkley Henry

Chocolate Bourbon Pecan Pie brings a load of chocolate and whiskey flavor to your holiday table or Kentucky Derby celebration!

Course Dessert

Cuisine American

Prep Time 40

Cook Time 1 5

Total Time 1 45

Servings slices

Calories 625kcal

Author Susannah Brinkley Henry

Ingredients

Oreo Pie Crust

24 Oreo cookies
½ cup unsalted butter
pinch of salt

Chocolate Bourbon Pecan Pie Filling

1 cup granulated sugar
1 cup light corn syrup
½ cup unsalted butter
6 ounces bittersweet chocolate chips
4 eggs beaten
⅓ cup bourbon whiskey
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
1 cup whole pecans for topping

Instructions

Oreo Pie Crust

Preheat oven to 350°F. Lightly grease a 9-inch pie dish with cooking spray.
In a food processor, pulse together 24 whole cookies (with filling inside) until you have fine crumbs.
Add the crumbs to a large mixing bowl. Stir in the melted butter and salt until combined.
Pour the mixture into the pie dish and press into an even layer on the bottom and up the sides. Use a measuring cup or glass to help create an even layer.
Bake for 8-10 minutes. Let cool completely on a wire rack.

Chocolate Bourbon Pecan Pie

Preheat oven to 325°F.
In a small saucepan over medium heat, combine sugar, corn syrup and butter. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves.
Remove from heat and immediately add the chocolate. Stir until melted and thoroughly combined. Cool slightly.
In a large bowl, combine the eggs, bourbon, vanilla and salt. Mix well. Slowly pour chocolate mixture into the egg mixture, whisking constantly. Stir in chopped pecans.
Pour mixture into pie shell. Decorate with whole pecans.
Bake for 50-55 minutes or until set and golden. (The pie should not be jiggly.) Serve warm or chilled.

Notes

Tips

You can make the pie crust a day in advance of making the pie.

No food processor? Put the Oreos in a gallon ziptop bag and crush them with a rolling pin.

I usually buy a big bag of whole pecans and chop 1 cup for the filling and then reserve the rest for the topping.

For the bourbon, you can use your favorite. I really like Maker’s Mark for baking because it is very clean and shines against the chocolate. I’ve also used Wild Turkey 101, Bulleit and Old Forester.

Substitutions

The alcohol does bake out of the pie, but feel free to omit the whiskey if you like. It will still taste great.

You can substitute rum, spiced rum or brandy for the bourbon. Other types of whiskey work too, like rye or Irish whiskey.

For the chocolate, you can use semisweet chocolate chips instead of bittersweet chocolate chips. Dark chocolate and unsweetened baking chocolate also work.

Adapted from AllRecipes

Nutrition

Find more recipes at feastandwest.com