Recipe courtesy of Ina Garten
From:
Go-To Dinners
Bourbon Chocolate Pecan Pie
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- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 622
- Total Fat
- 38 g
- Saturated Fat
- 16 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 43 g
- Protein
- 6 g
- Cholesterol
- 86 mg
- Sodium
- 334 mg
This is a classic Kentucky Derby pie. You can certainly make a homemade pie crust, but I actually found that a frozen store-bought pie crust is so much easier and oddly, it doesn’t distract from the richness of the filling. Chocolate, bourbon, and pecans—what’s not to love??
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 622
- Total Fat
- 38 g
- Saturated Fat
- 16 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 43 g
- Protein
- 6 g
- Cholesterol
- 86 mg
- Sodium
- 334 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Place an oven rack in the center of the oven.
- In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon 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.
- Place the pie crust on a sheet pan lined with parchment paper. Crimp the edge with a floured dinner fork, pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared oven rack until evenly golden brown on top and as firm in the middle as it is on the edge of the filling. Allow to cool completely and serve in wedges with a scoop of vanilla ice cream.
Cook’s Note
Defrost frozen pie crust overnight in the fridge.
