90 minutes
A decadent dessert featuring a flaky buttery crust, rich chocolate filling, and toasted pecans.
cups
pinches
Unsalted Butter, chilled, cubed
tablespoons
tablespoons
Pecan Halves, toasted
cups
Bittersweet Chocolate, chopped
0 oz
Dark Corn Syrup
cups
each
Light brown sugar, packed
cups
Unsweetened Cocoa Powder
tablespoons
Bourbon
tablespoons
1. Prepare Pie Dough
In a food processor, combine all-purpose flour with fine sea salt. Add in chilled, cubed unsalted butter and pulse until it resembles coarse crumbs. Drizzle in ice water until the dough comes together. Shape the dough into a ball, press into a disk, wrap in plastic, and refrigerate to relax the gluten.
2. Roll and Chill Pie Crust
Roll out the dough on a lightly floured surface, fit it into your pie plate, crimp the edges, and chill the crust for 30 minutes.
3. Blind Bake Pie Crust
Preheat the oven, line the dough with aluminum foil, fill with pie weights or dried beans, and blind bake for 25 minutes. Remove the foil and weights and bake for an additional 5 to 10 minutes.
4. Toast Pecans
Spread pecan halves on a baking sheet and toast in the oven for 8-10 minutes.
5. Make Chocolate Filling
Melt butter with chopped bittersweet chocolate in a saucepan over low heat. In a large bowl, whisk together the melted chocolate mixture with dark corn syrup, large eggs, packed light brown sugar, unsweetened cocoa powder, bourbon, and a pinch of fine sea salt.
6. Assemble and Bake Pie
Pour the filling into the prebaked crust, arrange the toasted pecans on top, and bake for 30-40 minutes until the filling is set.
Blind baking your crust can help prevent a soggy bottom, which is crucial for custard-style pies like pecan. Line your crust with parchment paper and fill with pie weights or beans to keep it from puffing up, and bake until just beginning to turn golden before adding your filling.
Bake the pie at 350°F (175°C) until mostly set but still slightly jiggly in the center to ensure a smooth and creamy filling once cooled.
Enhance flavor and crunch by toasting pecans in the oven at 350°F (175°C) for about 8–10 minutes or until fragrant before incorporating them into the pie.
Use high-quality bittersweet or semi-sweet chocolate, such as Valrhona, Ghirardelli, or Guittard, to greatly impact the flavor.
Scatter chopped chocolate over the bottom of the pre-baked pie crust before pouring the filling to create distinct layers and flavors.
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