Ina Garten’s Bourbon Chocolate Pecan Pie is made with light brown sugar, granulated sugar, all-purpose flour, kosher salt, unsalted butter, extra-large eggs, pure vanilla extract, good bourbon, semisweet chocolate chips, whole pecans, and a 9-inch store-bought frozen pie crust. This easy pie recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 8 people.
This Bourbon Chocolate Pecan Pie Recipe Is From Go-To Dinner Cookbook by Ina Garten.
Ingredients Needed:
- ½ cup light brown sugar, lightly packed
- ½ cup granulated sugar
- ½ cup all-purpose flour
- Kosher salt
- 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- 2½ tablespoons good bourbon, such as Maker’s Mark
- 1¼ cups semisweet chocolate chips, such as Nestlé’s
- 1 cup whole pecans, large-diced
- One (9-inch) store-bought frozen pie crust (see note)
- Good vanilla ice cream, such as Häagen-Dazs, for serving
How To Make Bourbon Chocolate Pecan Pie?
- Preheat the oven: Preheat your oven to 350°F (175°C) and position a rack in the center.
- Mix dry ingredients: In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon of salt.
- Prepare wet ingredients: In a smaller bowl, whisk together the melted butter, eggs, vanilla extract, and bourbon.
- Combine and mix: Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until fully combined. Fold in the chocolate chips and diced pecans.
- Prepare the pie crust: Place the pie crust on a sheet pan lined with parchment paper. Crimp the edges using a floured fork to create a decorative edge.
- Add the filling: Pour the filling into the pie crust and smooth the top for even baking.
- Bake: Bake the pie on the center rack for 35 to 40 minutes, until the top is golden brown and the center is as firm as the edges.
- Cool and serve: Transfer the pie to a wire rack and let it cool completely. Serve in wedges with a scoop of good vanilla ice cream.
Recipe Tips:
- Use room temperature ingredients: Make sure the eggs and melted butter are at room temperature. Cold ingredients can prevent the filling from combining properly, leading to a lumpy texture.
- Dice the pecans evenly: Large-diced pecans help maintain a consistent bite in each slice. Uneven pieces can cause the filling to bake unevenly, which can affect both texture and flavor.
- Don’t overmix the filling: Once you combine the wet and dry ingredients, stir just until combined. Overmixing can lead to a dense pie filling instead of the desired light and gooey texture.
- Protect the crust edges: If the crust edges brown too quickly, cover them with a strip of foil halfway through baking. This will prevent over-browning while allowing the pie to cook evenly.
- Cool the pie completely: Let the pie cool on a wire rack to set the filling. Cutting it too soon can cause the filling to be runny instead of firm. This cooling step ensures clean and neat slices.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Bourbon Chocolate Pecan Pie cool until it reaches room temperature. Once cooled, cover the pie tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 4 days to keep it fresh.
- Freeze: Let the pie cool completely before freezing. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. You can freeze it for up to 3 months. When you’re ready to serve, thaw the pie overnight in the refrigerator.
Nutrition Facts
Serving Size: 1 slice (based on 8 servings)
- Calories: 647
- Total Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 124mg
- Sodium: 228mg
- Potassium: 190mg
- Total Carbohydrate: 80g
- Dietary Fiber: 3g
- Sugars: 53g
- Protein: 6g
Try More Ina Garten Recipe:
- Ina Garten Fresh Berry & Mascarpone Tart
- Ina Garten Rum Raisin Ricotta Ice Cream
- Ina Garten Coffee Chocolate Chip Ice Cream Sandwiches
- Ina Garten Chocolate-dipped Brown Sugar Shortbread
- Ina Garten Tuscan Baked Apples
Ina Garten Bourbon Chocolate Pecan Pie
Description
Ina Garten’s Bourbon Chocolate Pecan Pie is made with light brown sugar, granulated sugar, all-purpose flour, kosher salt, unsalted butter, extra-large eggs, pure vanilla extract, good bourbon, semisweet chocolate chips, whole pecans, and a 9-inch store-bought frozen pie crust. This easy pie recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and position a rack in the center.
- Mix dry ingredients: In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon of salt.
- Prepare wet ingredients: In a smaller bowl, whisk together the melted butter, eggs, vanilla extract, and bourbon.
- Combine and mix: Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until fully combined. Fold in the chocolate chips and diced pecans.
- Prepare the pie crust: Place the pie crust on a sheet pan lined with parchment paper. Crimp the edges using a floured fork to create a decorative edge.
- Add the filling: Pour the filling into the pie crust and smooth the top for even baking.
- Bake: Bake the pie on the center rack for 35 to 40 minutes, until the top is golden brown and the center is as firm as the edges.
- Cool and serve: Transfer the pie to a wire rack and let it cool completely. Serve in wedges with a scoop of good vanilla ice cream.
Notes
- Use room temperature ingredients: Make sure the eggs and melted butter are at room temperature. Cold ingredients can prevent the filling from combining properly, leading to a lumpy texture.
- Dice the pecans evenly: Large-diced pecans help maintain a consistent bite in each slice. Uneven pieces can cause the filling to bake unevenly, which can affect both texture and flavor.
- Don’t overmix the filling: Once you combine the wet and dry ingredients, stir just until combined. Overmixing can lead to a dense pie filling instead of the desired light and gooey texture.
- Protect the crust edges: If the crust edges brown too quickly, cover them with a strip of foil halfway through baking. This will prevent over-browning while allowing the pie to cook evenly.
- Cool the pie completely: Let the pie cool on a wire rack to set the filling. Cutting it too soon can cause the filling to be runny instead of firm. This cooling step ensures clean and neat slices.
Ina Garten Bourbon Chocolate Pecan Pie