Bourbon Pecan Pie with Dark Chocolate

Submitted by: Alex-Sandra Thibault, Montreal

“It’s very easy to make and guaranteed to impress your guests! Serve with homemade vanilla-bourbon ice cream or a store bought equivalent. Note: I always double the recipe. The first pie is for my guests, the second lasts me the rest of the week! Trust me: you won’t be sorry! Homemade vs. store bought crust: If you have the time and the inclination, you can make your own piecrust, but don’t worry about using a frozen storebought crust. Your guests will love it either way.”



  • 1/3 cup(s) melted butter
  • 3 large eggs
  • 3 tbsp(s) bourbon
  • 1/2 tsp(s) salt
  • 3/4 cup(s) brown sugar
  • 1 tsp(s) vanilla extract
  • 1 to 2 cup(s) coarsely chopped pecans (set aside about half of the whole pecans)
  • 3 ounce(s) coarsely chopped dark chocolate


  • 1/2 cup(s) cubed cold butter
  • 1 1/2 cup(s) all-purpose flour
  • 1/2 tsp(s) salt
  • 2 tbsp(s) sugar
  • 1/3 cup(s) buttermilk

Cooking Instructions


Whisk together the flour, sugar, and salt. Add the butter cubes and, using your fingers (or a potato masher), work the butter into the flour mixture. Some butter pieces will be the size of oat flakes, others will be the size of peas. Make a well in the mixture and pour in the cold buttermilk. Use a fork to mix the dough together, moistening all the flour bits.

On a floured surface, shape the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour. Using a rolling pin, roll out a crust about 1/8 inch thick and about 12 inches in diameter. Transfer to a pie plate and cover with plastic wrap. Refrigerate for 30 minutes to 3 hours.


Place the rack in the centre of the oven and preheat to 350°F.

Sprinkle the pecans and chocolate in the bottom of the pie shell. Whisk together the melted butter, eggs, bourbon, salt, brown sugar and vanilla extract. Pour over the nuts and chocolate. Place the pie plate on a cookie sheet and bake 35 to 45 minutes. Test after 35 minutes: you’ll know it’s done when the pie filling is puffed up and no longer jiggles.

Prep Time

35 - 45 minutes

Cook Time

10 minutes


6 - 8


Adapted from Joy The Baker,>

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