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Perfect Bourbon Chocolate Pecan Pie Recipe with Easy Brown Butter Crust

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A rich and indulgent bourbon chocolate pecan pie featuring a nutty brown butter flaky crust and a gooey, boozy filling. Perfect for holiday celebrations or any special occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 2 ½ cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • 4–6 tablespoons ice water
  • 1 ½ cups pecan halves, toasted
  • ¾ cup dark brown sugar, packed
  • ⅔ cup light corn syrup or golden syrup
  • 3 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • ½ cup bittersweet or semisweet chocolate chips

Instructions

  1. In a small saucepan over medium heat, melt the butter. Stir constantly as it foams and turns golden brown with a nutty aroma (about 5-7 minutes). Pour into a bowl and let cool for 10 minutes.
  2. In a large bowl, whisk together flour, salt, and sugar. Slowly add the cooled browned butter, mixing with a fork until crumbly. Add ice water one tablespoon at a time until dough holds together when pressed. Avoid overworking.
  3. Shape dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
  4. Toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
  5. In a medium bowl, whisk eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla extract, and salt until smooth.
  6. Preheat oven to 350°F (175°C). Roll out chilled dough on a floured surface to a 12-inch circle. Transfer to pie dish, trim edges, and crimp as desired.
  7. Sprinkle half the toasted pecans and chocolate chips evenly over the crust bottom.
  8. Pour filling mixture over nuts and chocolate. Top with remaining pecans and chocolate chips, pressing gently into filling.
  9. Place pie on a baking sheet and bake for 50-60 minutes. Filling should be set around edges but slightly jiggly in center. Cover crust edges with foil after 30 minutes if browning too quickly.
  10. Cool pie completely on a wire rack (about 3 hours) before slicing.

Notes

Chill dough well before rolling to ensure flakiness. Use foil strips to prevent crust edges from burning after 30 minutes of baking. Toast pecans for extra crunch and flavor. Let pie cool completely before slicing for best texture. Can substitute bourbon with dark rum or whiskey if needed.

Nutrition

Keywords: bourbon chocolate pecan pie, brown butter crust, holiday dessert, easy pecan pie, boozy pie, chocolate pecan pie

Find it online: https://lenatable.com/perfect-bourbon-chocolate-pecan-pie-recipe-with-easy-brown-butter-crust/