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Dark Chocolate Bourbon Pecan Pie

November 17, 2015 by theeverykitchen@gmail.com 3 Comments

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The BEST pie is Dark Chocolate Bourbon Pecan Pie | www.mybottomlessboyfriend.com Dark Chocolate Bourbon Pecan pie. Say it again, hmm? Dark.Chocolate. Bourbon. Pecan. Pie.

I do wanna talk about that, but I just went to this really wonderful wedding and let me take a sec to touch on that really fast. My brother got married and I now have the absolute coolest sister-in-law a girl could ask for. I will say that I’ve decided I never want to get married because I just can’t top that. That was the most fun I’ve ever had in one weekend and I will die happy now. I’ll want to throw some wedding pictures up here eventually, but if you are friends with me on Facebook, you’ve already seen a thousand pictures of me (and one or two of the bride and groom), and you’re ready for me to get to the food part of this blog post.


Bulleit Bourbon - only the best for this Dark Chocolate Bourbon Pecan Pie | www.mybottomlessboyfriend.com
The BEST pie is Dark Chocolate Bourbon Pecan Pie | www.mybottomlessboyfriend.com
So here it is: The FOOD. THE Pie. YOUR pie. Your Thanksgiving pie. Dark Chocolate Bourbon Pecan Pie: A pie to impress. Whether you’re trying to impress your neighbors or your girlfriend or that guy you have a crush on. Maybe you want to impress your in-laws. Maybe you want an extra discount on that car you might buy on Black Friday, so you want to send a pie over to the dealership. Whatever your dilemma, here’s your solution!

First and foremost — I need a family to adopt me for Thanksgiving. And whatever kind, full-hearted family welcomes me in, I’ll want to impress them and I will do it with pie of the Dark Chocolate Bourbon Pecan Pie variety.

The BEST pie is Dark Chocolate Bourbon Pecan Pie | www.mybottomlessboyfriend.com
I first made this in 2012 when I was living in New York City and having a very non-traditional Friendsgiving, complete with Korean Short Ribs, which I had plans to make this month in honor of the wonderful memories of that Friendsgiving, but time keeps getting away from me. Anyway, when I made this pie in 2012, I only got to eat one slice because… I turned my back for ONE SECOND, and the pie was gone. And, for the three years since, I’ve been craving another slice.

Also, just to note, I made it with Bulleit back then and I’m making it with Bulleit now. It’s good stuff.

The BEST pie is Dark Chocolate Bourbon Pecan Pie | www.mybottomlessboyfriend.com
The BEST pie is Dark Chocolate Bourbon Pecan Pie | www.mybottomlessboyfriend.com And now, friends, I’ve maybe had too much of this pie. If that’s possible. But I think my stomach ache proved that it is in fact possible to have too much Dark Chocolate Bourbon Pecan Heavenly Goodness of the A-Plus-Plus sort. And, if I’m going to be honest, the little tiny tummy ache was totally worth it and I would do it again. If I had more pie left.

This really isn’t a difficult one to make and I encourage everyone who reads this to give it a try EXCEPT for the family who is kind enough to extend a Thanksgiving invitation to yours truly because that family will receive this pie along with a thousand thank yous and hugs and smiles and possibly many chocolatey bourbony kisses too.

The BEST pie is Dark Chocolate Bourbon Pecan Pie | www.mybottomlessboyfriend.com

5 from 1 vote
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Dark Chocolate Bourbon Pecan Pie

This is a pecan pie recipe for those of us who don't like pecans. Who can no to bourbon and dark chocolate? This really easy pie is really going to impress your in-laws (or your friends or your grandparents or that girl you're crushing on). Recipe found on seriouseats.com.
Course Dessert
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 8
Author my Bottomless Boyfriend

Ingredients

  • 1 pie crust use your favorite recipe or a Pillsbury Refrigerated Pie Crust
  • 1 cup sugar
  • 4 tablespoons butter melted
  • 1/2 cup dark corn syrup light will also work
  • 3 large eggs beaten
  • 2 1/2 cups pecan halves
  • 3 tablespoons bourbon
  • 1/2 teaspoon salt
  • 6 ounces good-quality dark chocolate at least 60%, roughly chopped into 1/4-inch pieces

Instructions

  1. <span></span>Preheat oven to 425°F. Blind bake the crust by lining the bottom and sides of the chilled, shaped pie shell with parchment or foil and fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and continue to bake until the bottom is light golden brown (Mine did not require additional baking). Remove the shell from the oven and allow it to cool. Lower the oven temperature to 350°F.
  2. <span></span>Meanwhile, in a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, bourbon, chocolate, salt and pecans and stir until all ingredients are combined. Pour mixture into the prepared pie shell and place in the preheated oven on the center rack. Bake for approximately 30 minutes, rotating halfway through until the pie is set and puffed just slightly. The pie should only jiggly slightly in the middle; if it need additional baking time, cover with foil and continue to bake until set. Mine required an additional 20 minutes.
  3. Allow the finished pie to cool completely before serving.

 

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Filed Under: boozy dessert, christmas, dessert, father's day, favorites, holiday dishes, sweet things, thanksgiving Tagged With: bourbon, bulleit, chocolate, dark chocolate, ghirardelli, pecan, pie

Previous Post: « 5-Minute Smoky Pumpkin Hummus
Next Post: Butternut Squash Crabmeat Mac & Cheese »

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Comments

  1. Cheryl

    November 18, 2015 at 7:31 am

    Wow! Great minds think alike. Looks as good as my Bourbon Pecan Pumpkin pie. Maybe we should get together and trade pie slices. Have a great T-Day.

    Reply
    • Danielle

      November 18, 2015 at 7:54 am

      5 stars
      Okay — what is this about Bourbon Pumpkin Pecan Pie?! That sounds delish! 1. We DO need to get together and 2. We DO need to trade pie slices! 🙂

      Reply
      • Cheryl

        November 19, 2015 at 8:11 am

        Finally remembered to look under comments. We should pick a weekend, bake and swap!

        Reply

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About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

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