Ina Garten’s Bourbon Chocolate Pecan Pie
Published Nov. 16, 2022
- Total Time
- 1 hour, plus thawing and cooling time
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup light brown sugar, lightly packed
- ½cup granulated sugar
- ½cup all-purpose flour
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼pound (1 stick) unsalted butter, melted and slightly cooled
- 2extra-large eggs
- 1teaspoon pure vanilla extract
- 2½tablespoons good bourbon (such as Maker’s Mark)
- 1¼cups semisweet chocolate chips (such as Nestle’s)
- 1cup whole pecans, large-diced
- 1(9-inch) store-bought frozen pie crust (such as Wholly Wholesome); see Tip
- Good vanilla ice cream (such as Häagen-Dazs), for serving
Nutritional analysis per serving (8 servings)
623 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 5 grams polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 43 grams sugars; 6 grams protein; 333 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Place an oven rack in the center of the oven. Heat the oven to 350 degrees.
- Step 2
In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt. In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans.
- Step 3
Place the pie crust on a sheet pan lined with parchment paper and press a floured fork into the crimped edges to make the pie look more homemade. Pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges.
- Step 4
Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream.
- Defrost frozen pie crust overnight in the fridge.
Private Notes
Comments
I’ve been making a very similar recipe for years, and it’s always a hit at gatherings. You can use any ratio of brown sugar to white sugar, so long as the total comes to 1 cup. I typically use only about 1/2 cup of chocolate chips, and increase the pecans to 1-1/2 cups - the chocolate flavor comes through but it keeps the emphasis on the pecans. I also like to take about 3/4 cup of intact (unchopped) pecan halves and arrange them on the top of pie before baking, just for presentation’s sake.
I laugh when recipes like this call for "good bourbon". After baking with sugar and chocolate, you'll never taste the difference between Maker's Mark and Fred's bourbon.
I made this last night. It’s good but think it would benefit from flaky sea salt sprinkled on top prior to baking. I put some on afterward and it really brought the flavors out.
I followed many of the suggestions here regarding modifying the pecan to chocolate ratio and I still really disliked this pie. Someone mentioned tasteless and I think that’s the right word for this pie. Bummer.
Made this for Thanksgiving this year. Didn’t have bourbon on hand and debated between subbing with whiskey or rum. Went with a nice rum and this was fabulous, got a lot of compliments at our large gathering.
I’ve made many pecan and chocolate, pecan pies, and this one I thought was inferior. It’s quite dry and pretty tasteless. I prefer a pie that is gooey and moist. But that’s just my taste if you like your pies more dry then I’m sure you love this one.