Bringing a twist to a classic Southern dessert, the rich harmony of bourbon and dark chocolate elevates the humble pecan pie to a new level. Imagine the fragrant aroma of perfectly toasted pecans mingling with the chocolatey depths of chocolate chunks and the caramel-y undertones of good-quality bourbon.
This pie is a balanced blend of textures and tastes, a sweet testament to tradition with a bold twist. Drawing from personal expertise, ensuring that the ingredients meld seamlessly is key measure the bourbon carefully to complement, not overpower. Embrace the nostalgia and innovation with each rich, decadent bite.
Ingredients
Base
- 1 1/4 cups plain flour
- 2 teaspoons granulated sugar
- 1/4 teaspoon fine kosher salt
- 1 stick (4 ounces) chilled unsalted butter, diced
- 1/4 cup chilled water
Mixture
- 2 cups pecans (approximately 7 ounces)
- 3 big eggs
- 3/4 cup packed dark brown sugar
- 2/3 cup clear corn syrup
- 1 teaspoon natural vanilla essence
- 2 tablespoons melted unsalted butter
- 3 tablespoons whiskey
- 1/2 teaspoon fine kosher salt
- 3/4 cup dark or rich chocolate chunks
How To Make Dark Chocolate Bourbon Pecan Pie
Step 1
I remember the first time I attempted this pie, the food processor became my best friend. To start, you’ll need to pulse together flour, sugar, and salt to create a fine mixture that serves as the foundation of your crust. It’s essential for that perfectly flaky texture!
Step 2
After you’ve gathered your ingredients, it’s time to focus on the crust. Take cold butter and cut it into small pieces, then pulse it in a food processor with flour and sugar until you get a coarse meal texture. This step is crucial for that flaky, buttery crust we all love in a pecan pie. My personal tip is to pulse in short bursts; it prevents the dough from overheating and melting the butter – patience is your best friend here
Step 3
Embarking on this culinary journey, I found that the marriage of Bourbon and dark chocolate brings a sultry depth to the classic pecan pie. The key lies in the subtle art of mixing: too vigorous, and you deflate the character of the pecans, too gentle, and the flavors won’t stir to life. Once your filling whispers the perfect blend, it’s time to transfer it into the pie crust with a tender hand.
I’ve learned that chilling the crust first creates an impeccable foundation think of it as laying down a red carpet for the rich filling. A little trick I swear by? Sprinkle your rolling surface with ice water to keep the dough cool and manageable, ensuring a flaky, buttery finish that’s nothing short of divine.
Step 4
Before you think about baking, take your perfectly patted disk of dough, wrap it in plastic, and let it refrigerate for 30 minutes. This resting phase is the secret to a flaky crust that complements the rich fillings of bourbon and dark chocolate.
Step 5
There’s nothing quite like rolling out the dough on a lightly floured surface, transforming it into a perfect 12-inch round ready to cradle the rich filling. This step reminds me of holiday baking with my grandmother, her hands dusted with flour as she skillfully worked the dough, a tradition I now carry on with my own twist of bourbon and dark chocolate.
Step 6
Once you’ve mustered the dough, it’s all about nailing the shape to fit your 9-inch glass pie plate perfectly. Take care to trim the excess overhang to a precise 1/2 inch before you fold it under and artfully crimp the edge.
Trust me, one cannot overstate the importance of this step as it’s what provides that bakery-level finesse to your pie’s appearance. Afterwards, let the dough refrigerate until firm, and voilà – you’re on your way to pie perfection.
Making the Filling
Step 1
Preheat your oven to 375°F and place pecans on a rimmed baking sheet. Toast them for about 8 minutes until they’re fragrant and have deepened in color. Once done, let them cool before giving them a coarse chop.
Step 2
Grab a large bowl and whisk together eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon, and a pinch of salt until well blended.
Step 3
Gently stir in the chopped pecans and dark chocolate chips, making sure they are evenly distributed through the mix.
Baking the Pie
Step 1
Pour the filling into the pie shell and set it on the bottom shelf of the oven. Bake for 55 minutes, or until the center is set but still slightly wobbly and the edge of the pie is a golden brown. If the crust is browning too quickly, cover it with a tent of foil halfway through the baking time.
Step 2
Once baked, place the pie on a rack to cool for at least 1 hour before serving.
Make ahead
Your pie can be stored at room temperature for up to 1 day. To refresh, rewarm in a 325°F oven for about 15 minutes just before serving.
Made with Crunchy Pecans and Dark Chocolate
Embracing the warmth of family traditions, my grandmother’s secret to an elegant and tidy look for her coveted bourbon pecan pie was all in the top layer a thoughtful alignment creamy pasta of whole pecans encircling the edge with a generous sprinkle of chopped pecans in the center. This not just added texture but also depth to the pie filling, which she insisted must only come from fresh pecans.
She believed frozen pecans might save a trip to the store, but when it came to delivering the best flavor, nothing matched the richness of those just picked from the orchard. She often shared tips on how to lengthen the shelf life of nuts; apparently, storing pecans in the freezer was an acceptable compromise for out-of-season emergencies.
As for the chocolate, my latest Instagram post revealed my love for high-quality chocolate, garnering numerous queries about my favorite chocolate brands to use in pies. Certainly, chocolate bars with a high cocoa percentage are a must. The intense flavor that comes from quality chocolate where sugar isn’t the first ingredient pairs impeccably with the natural sweetness of the pecans, creating a pie filling that’s a match made in heaven.
It’s a culinary dance between the complex notes of bourbon and the richness of chocolate chips that elevates this dessert to more than just a recipe it’s a slice of heritage that continues to bring joy to my family’s table.
Conclusion
In conclusion, this dark chocolate bourbon pecan pie is more than a mere addition to the dessert table; it’s an innovative twist on a Southern classic that pays homage to the rich heritage of American baking. With its harmonious blend of bold bourbon and luxuriant dark chocolate nestled among the toasted crunch of fresh pecans, it redefines the pecan pie experience.
This recipe is not only about embodying traditional flavors in new and exciting ways but also about crafting a pie that tells a story with every sumptuous bite. It stands as a testament to the delicious possibilities that arise when we honor the past while boldly embracing the future of baking. Whether for a festive gathering or a cozy family dinner, this dark chocolate bourbon pecan pie promises to be a showstopper that invites both praise and nostalgia.
FAQs
Can kids eat bourbon pecan pie?
The bourbon flavor is not too prominent in this pecan pie, it is just enough to enhance the flavors. Naturally, if you are feeding children, you can leave it out. The bourbon just adds richness to the pie and increases the nuttiness.
Why is it called pecan pie?
The word pecan is a derivative from the early 18th century of an Algonquin word, pakani, referring to a nut. Sugar pies such as treacle tart were attested in Medieval Europe, and adapted in North America to the ingredients available, resulting in such dishes as shoofly pie, sugar cream pie, butter tart, and chess pie.
Why is pecan pie so delicious?
Incredible texture: The pecans on top get all toasty while the nuts underneath have a melt-in-your-mouth chewy texture. The pecans’ flavor and texture, paired with the flaky pie crust, and the filling’s vanilla, butter, and cinnamon… all just make this my favorite pecan pie recipe.
Is Jack Daniel’s a bourbon?
So, Jack Daniel’s is a bourbon in the eyes of the Federal Standards of Identity for Distilled Spirits. In response to this, Jack Daniels chose to define their liquid as a ‘Tennessee whisky’ instead of a bourbon because it is better than bourbon.
Is bourbon the same as whisky?
There are many types of whiskey, and bourbon is just one of them (in other words, all bourbon is whiskey, but not all whiskey is bourbon). While all whiskeys are made from a fermented mash of grains, bourbon is predominantly made from corn (more on that later).