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  • Chocolate Pecan Bourbon Pie

Chocolate Pecan Bourbon Pie

A seasonal favorite with extra flair, you’ll love the flavor profile of this incredible pie.

Pie Crust


  •  1 1/2 cups all-purpose flour 
  • 2 tbsp + 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 cup {1 stick) cold sweet cream butter, cubed
  • 6-8 tbsp ice water


  • Using a food processor, combine flour, salt, 2 tbsp sugar and butter gently pulsing until butter is in small pieces. Slowly mix in ice water until the mixture starts to pull away from the sides of the food processor. If you do not have a food processor you can use a fork or pastry blender to mix the butter pieces into the flour and salt mixture. Mix until crumbly then slowly add in ice water until the dough starts to form a ball. Turn the dough out onto a floured surface and knead 4 to 5 times. Roll the dough flat and place into a 9 inch pie pan. Place into the refrigerator while you are preparing the pie filling.

Pie Filling


  • 1 cup Bedré Dark Melting Chocolate Wafers 
  • 2 cups chopped pecans 
  • 3/4 cups light corn syrup
  • 3/4 cup brown sugar, packed 
  • 3 large eggs
  • 2 tbsp melted sweet cream butter
  • 1 tsp·vanilla extract
  • 2 tbsp bourbon (Pecan Whiskey is yummy!)
  • 1/2 tsp salt


  • Using a double boiler or a glass bowl over simmering water, melt the Bedré Dark Melting Chocolate Wafers stirring with a rubber spatula. Once fully melted set aside to cool.
  • Add corn syrup, brown sugar, butter, eggs, vanilla, and bourbon or pecan whiskey into a bowl. Stir until combined.
  • Add the chopped pecans to the bottom of the pie crust, pour melted chocolate over the pecans and then pour the corn syrup mixture over the chocolate. Gently tap the pie onto the countertop so the pecans rise up. Brush an egg wash mixture (1 egg plus 1 tbsp water mixed) over the edges of the pie shell and sprinkle with the 2 teaspoons of sugar.
  • Bake approximately 45 minutes at 350° or until the center of the pie feels firm. If the edges of the crust begin to get too dark, you may remove the pie long enough to wrap it with strips of aluminum foil then place it back into the oven. The top should be golden in color. Let the pie sit out to reach room temperature and refrigerate for 1 to 2 hours before serving.

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