Sweet Tooth: Chocolate Bourbon Pecan Pie

The holiday baking season is almost upon us, and although pumpkin pie is ever-present at our Thanksgiving table, we always try to have something with a chocolate kick for those who don’t think it’s dessert unless it’s chocolate.


This week’s Chocolate Bourbon Pecan Pie combines the luscious richness of pecan pie, with a kick of bourbon and a layer of chocolate that’s sure to satisfy anyone with a sweet tooth.

You begin the recipe by par-baking a frozen deep dish pie crust. If you’re an avid baker and prefer to make your crust from scratch, you’ll want to par-bake (sometimes called “blind baking”) your crust at 350 degrees for 10 minutes. Fit the crust into the pie plate and then add a layer of parchment paper or foil and weigh it down with dried beans or rice. You also can purchase pie weights for this purpose at gourmet shops. If you use rice or beans, let them cool completely and then store them in a jar for the next time you need to par-bake a pie crust.

The par-baked crust is sprinkled with chocolate morsels and then is topped with the luscious bourbon-pecan filling. If you don’t like to cook with alcohol or don’t have any bourbon on hand, just increase the whipping cream in the recipe to one-half cup.

The pie can be made a day before serving and stored in the refrigerator. Serve with some whipped cream for a wonderful addition to your holiday baking.



1 frozen deep-crust pie shell

1 cup semisweet chocolate morsels, preferably mini morsels

4 eggs

1/2 cup sugar

1/2 cup light brown sugar

1/2 teaspoon salt

3/4 cup dark corn syrup

1/4 cup (1/2 stick) butter, melted

1/4 cup whipping cream

1/4 cup bourbon

1 teaspoon vanilla extract

1 cup pecan halves or chopped pecans

Preheat oven to 350 degrees. Par-bake crust according to package directions. Cool completely. Sprinkle the chocolate morsels over the crust.

Whisk the eggs, sugars, salt, corn syrup, melted butter, whipping cream, bourbon and vanilla together in a large bowl until well combined. Stir in the pecans and then pour the filling in the prepared pie shell. Place on a baking sheet and bake for 50 minutes to 1 hour, until the center is slightly puffed. Cool slightly before serving or make a day ahead and refrigerate overnight.

Makes 8 servings.



We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.