Think you know pecan pie? This fun spin on a classic Thanksgiving dessert kicks things up with chocolate and bourbon. The result is nothing less than pie heaven.
This recipe uses a light and flaky French tart dough called pate brisee. Pate brisee is often used in quiche recipes, and the delicate, buttery crust goes wonderfully with this pecan pie. However, if you’ve never worked with tart dough before it can be a bit tricky. Feel free to substitute any standard homemade or store-bought pie dough with this recipe. See my tips for working with pate brisee following the recipe.
Chocolate chip bourbon pecan pie recipe
Makes 1 pie
- Pate brisee (see recipe below)
- 2 eggs
- 1/2 cup sugar
- 1/4 cup brown sugar
- 4 tablespoons butter (preferably browned or clarified)
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 2 tablespoons flour
- 1-1/2 cup pecans
- 1/3 cup chocolate chips
- 2 tablespoons bourbon
- On a lightly floured surface, roll out the dough while moving it constantly to prevent sticking to the counter. Gently roll it into a shallow 8- or 9-inch pie dish, leaving an inch overhang. Fold the excess dough under itself and then crimp the edges in a decorative pattern of your choice. Use a fork to prick holes in the dough across the bottom of the pan and up the sides (this prevents air bubbles from forming). Allow the dough to chill for at least 30 minutes.
- Preheat the oven to 400 degrees F. Combine the eggs, sugars, butter, maple syrup, vanilla, flour, pecans and chocolate chips in a bowl. Pour into the reserved pie dish.
- Place the pie dish onto a baking sheet and place the baking sheet in the oven. After 10 minutes, lower the temperature to 350 degrees F and allow the pie to bake for another 30 minutes.
- Immediately after the pie is removed from the oven, drizzle the two tablespoons of bourbon evenly over the top. It will sizzle and combine with the other ingredients.
- Allow the pie to set for at least 30 minutes before serving.
Makes enough dough for 1 pie
- 6 ounces all-purpose flour
- 1/2 teaspoon salt
- 4 ounces (1 stick) unsalted butter, very cold and cut into cubes
- 3 tablespoons ice water
- Briefly pulse the flour and salt in a food processor to combine.
- Add the butter and pulse several times until the mixture looks like coarse cornmeal (some larger chunks of butter are good).
- Slowly add the ice water and pulse until just combined — it will still look crumbly, but overmixing will create a tough crust. To test if the dough will work, pick up a small amount of the mixture in your fingers and press it together. If the dough forms, it’s done. Add an extra bit of ice water only if necessary.
- Pour the dough onto plastic wrap and use the plastic to press the dough together into a disc. Place the wrapped dough in the fridge to chill for at least an hour or overnight.
Tips for working with pate brisee
- The dough should be cold, but sometimes it needs to be briefly warmed up a bit with hands before rolling it out. If the dough is too cold it can crack, but when the butter warms up too much it can become slightly sticky.
- Use as little flour as possible when rolling out the dough. Too much flour can dry it out.
- If you run into problems and need to reroll the dough, simply form it back into a disc and allow the dough to rest in the refrigerator until it firms up. Overworked dough can develop an elastic quality that will cause it to shrink.
- Make sure to thoroughly chill the dough before baking so it holds its shape in the oven.