"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Bourbon And Chocolate Pecan Pie Recipe

  Tried it? Rate this Recipe:


This recipe for Bourbon And Chocolate Pecan Pie, by , is from The Hungry Hawk Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lizzy Thomas
Added: Monday, April 20, 2009


1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup (such as Steen's)
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1-1/2 cups pecan halves

TO MAKE THE PASTRY: combine the 1 cup of flour, 1/4 cup ground pecans, 1 T. sugar, and salt in a large mixing bowl. Add the 1/2 c butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the rolling pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees .
TO MAKE THE FILLING: melt the 1/2 c butter and 2 oz. of chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the 1 cup of sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

Personal Notes:
Personal Notes:
My family nearly rioted when I didn't make a traditional pecan pie for Thanksgiving. Let's just say they got over it pretty quickly.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!