Best Chocolate Bourbon Pie Recipes

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees F).
• In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
• In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the 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 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 F.
• To make the filling: melt the butter and 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 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.

NEW ORLEANS CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning.
• Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.

EASY BOURBON CHOCOLATE-PECAN PIE

Steps:

• Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edges. Sprinkle chocolate chips into crust. Set aside., In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into crust; sprinkle with remaining pecans., Bake at 350° for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap in plastic; refrigerate until easy to handle, about 1 hour., Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge., Beat first seven filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
• Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
• Lower the oven temperature to 350 degrees F.
• Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
• Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.

CHOCOLATE-BOURBON-PECAN PIE

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes.
• Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees.
• Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Whisk together eggs and next 7 ingredients until mixture is smooth; stir in pecans and morsels.
• Pour into piecrust.
• Bake on lowest oven rack at 350 degrees for 1 hour or until set.

BOURBON CHOCOLATE-WALNUT PIE

Steps:

• Make the crust: Combine the flour, granulated sugar and salt in a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse a few times until the butter is in pea-size pieces. Add the vinegar and 1 tablespoon ice water; pulse until the dough starts coming together but is still crumbly, adding 1 more tablespoon ice water if necessary. Turn the dough out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
• Put a baking sheet on the middle oven rack and preheat to 425 degrees F. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, at least 30 minutes.
• Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, bourbon, vanilla, salt, walnuts and chocolate chips in a large bowl until smooth. Pour the filling into the crust. Carefully place the pie plate on the hot baking sheet in the oven and reduce the temperature to 350 degrees F. Bake until the crust is golden and the filling is set around the edge but slightly jiggly in the center, 50 to 55 minutes. Transfer to a rack and let cool completely, 3 to 4 hours.

BOURBON CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spread pecan halves on a baking sheet.
• Toast pecans in the preheating oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Chop coarsely.
• Whisk corn syrup, sugar, eggs, melted butter, bourbon, and salt together in a large bowl. Stir pecans, dark chocolate chips, milk chocolate chips, and white chocolate chips into the filling.
• Line a 9-inch fluted glass pie plate with pie crust. Brush milk over crust.
• Bake pie crust in the preheated oven until hot to the touch, 5 to 10 minutes. Pour filling into the hot crust.
• Bake in the preheated oven until edges are firm and center is mostly set, about 45 minutes. Transfer to a cooling rack; cool for at least 1 hour before serving.

BOURBON-SOAKED CHERRY-CHOCOLATE MOUSSE PIE

Steps:

• For the pie: The day before making the pie, put the cherries and bourbon in an airtight container and let set overnight.
• Preheat the oven to 350 degrees F.
• Line an 8-inch pie dish with the pie crust. Trim the excess off, crimp the edges and poke the bottom and sides with a fork. Place a piece of parchment or wax paper on the crust in the pie dish and fill three-quarters full with dried beans.
• Bake for 15 to 20 minutes. Remove the beans and paper, return to the oven and finish baking until medium brown, another 15 to 20 minutes. Let cool completely.
• In a medium mixing bowl, add the cream cheese, sugar and cocoa powder and whip until light and fluffy. Add the cream, vanilla and salt and whip on low to combine. Turn to high and whip until light and fluffy and stiff peaks form.
• Drain the bourbon off the cherries (save the bourbon and make a nice cocktail for later). Reserve 5 to 6 cherries for decorating the top of the pie.
• Spoon half of the chocolate mousse into the cooled pie shell and spread evenly. Sprinkle half of the remaining cherries over the filling. Spoon the rest of the mousse over the cherries and smooth out. Top with the remaining cherries.
• For the topping: In the same mixing bowl, add the cream, sugar and vanilla and whip until stiff peaks form. Pipe or spoon on the topping and decorate with the saved cherries. Put in the fridge for at least an hour and up to overnight.

BOURBON-CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 350 degrees. Fit the pie crust into a pie plate, prick the bottom with a fork and set aside.
• Combine the eggs, sugar, brown sugar, flour, corn syrup, melted butter and bourbon in a bowl. Lay the pecans evenly across the bottom of the pie crust. Top with the chocolate bits. Pour the egg mixture over the nuts and chocolate and bake for 50 to 55 minutes, until firm. Serve with whipped cream or vanilla ice cream.

CHOCOLATE CHIP BOURBON PECAN PIE

Steps:

• FIT piecrust into 9' deep-dish pie plate according to directions,fold edges under, and crimp. SPRINKLE peacans and chocolate evenly onto the bottom of the piecrust; set aside. COMBINE corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook stirring constantly,3 minutes. Remove from heat. WHISK together eggs and next 4 ingredients. Gradually whisk about 1 fourth hot mixture into egg mixture;add to remaining hot mixture;whisk constantly. Pour into crust and bake at 325 for 55 minutes or until set. Cool on wire rack.

BOURBON ST . CHOCOLATE PECAN PIE

Steps:

• Preheat your oven to 350 degrees.
• Combine the corn syrup, eggs and butter and whisk briskly.
• Add the brown sugar and mix well.
• Add vanilla,bourbon, salt and pecans.
• mix well.
• Pour the mixture into the pie shell and drop in the chocolate pieces.
• Wrap a piece of foil around the edge of the pie to help keep the crust from over browning, and place in the oven on a small sheet pan for about one hour until the filling is set and the top is golden brown.
• Best served at room temperature or warmed slightly in the microwave.

SOUTHERN CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 350 degrees. In bowl, or blender is how my mom always made pecan pies, beat eggs with fork. Add sugar, corn syrup, butter w/chocolate, vanilla, and Bourbon. Stir till well blended. This is why the blender is a great and easy idea.
• Pour into pie crust. Stir pecans into mixture, till all are incorporated, or all covered with goo :).
• Bake for 50-55 min, or when knife inserted in center comes out clean.
• *To toast pecans put into dry skillet on medium-high heat. shake skillet around till they become brown and fragant and you can really notice their color change. This will take about 7-10 minute.

DELICIOUS CHOCOLATE CHIP PECAN PIE WITH BOURBON

Steps:

• Set oven to 375 degrees F (bottom oven rack).
• Place the pie shell into a glass 9-inch pie plate.
• In a medium mixing bowl cream the butter with sugar (about 3-4 minutes).
• Add in eggs, corn syrup, salt, bourbon and vanilla; mix on low speed with an electric mixer until well blended (about 2 minutes).
• Spread the pecans and chocolate chips in the bottom of the unbaked pie shell, then pour the filling over.
• Bake for about 45 minutes, or until set.
• Cool completely, or refrigerate.
• Slice and dollup with whipped cream on the slices.

BOURBON CHOCOLATE PECAN PIE

Steps:

• 1. Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
• 2. Whisk together eggs, light corn syrup, and next 6 ingredients in a large bowl until mixture is smooth; stir in chopped pecans and morsels.
• 3. Pour into the pie crust.
• 4. Bake on the lowest oven rack at 350 degrees for 1 hour or until set. Makes 1 (9-inch) pie.

CHOCOLATE-PECAN-BOURBON PIE

Steps:

• Preheat the oven to 350°F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown f inish. Set the pie shell to the side while you make the filling.
• To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, corn syrup, vanilla, and bourbon. Be sure to scrape the sides and bottom of the bowl at least 2 times while mixing. Add the warm melted butter and mix well. In a separate bowl, combine the pecans and chocolate chips. Sprinkle the pecan-chocolate chip mixture across the bottom of the pie shell. Pour the filling over the nuts and chips, covering them completely.
• To bake, place the pie plate on a baking sheet and bake for 40 to 45 minutes, or until the pie is firm. The edges of the filling will rise, but the middle will remain a little loose. Don't worry about this-the pie will continue to bake after it's removed from the oven. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 2 to 3 hours before serving.
• If you choose, drizzle each slice with bourbon sauce to serve. Chocolate-Pecan-Bourbon Pie is best enjoyed either at room temperature or warmed at 350°F for about 10 minutes. It can be stored in the refrigerator for up to 5 days. When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Pre-heat oven to 350 degrees F. On low speed, mix together sugar and cornstarch, beat in eggs, one at a time. Continue beating until well blended. On medium speed, add corn syrup, butter and bourbon. Stir in pecans and chocolate, pour into pie shell. Bake for 50-60 minutes, until set around the edges.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the 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 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 F. To make the filling: melt the butter and 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 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.