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Chocolate Bourbon Pecan Pie

  • Serving
    12 People
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Family Story

My mama is a New Orleanian, and came across this Cajun-style dessert recipe many moons ago in a magazine, after moving up North to start our family. She made it her own (and my family's own) over the years, by adding more bourbon and a few other changes. This pie was the star of every Thanksgiving and Christmas that I can remember throughout my childhood, and before I was born I'm told. It is a simple recipe, but one that sincerely roots me in the holidays I know best. I remember my mom snacking on the pecans and my grandmother tasting the filling with her fingers, amid all the happy chaos of our packed kitchen. Now, my family has spread out, and we don't have the big holidays we used to. I have found myself making this pie on my own, for others--and maybe even starting new traditions with it.


1 Step

1. Heat oven to 325. In large bowl (plastic or porcelain is best), whisk egg and egg yolks, set aside.

2 Step

2. In medium saucepan, combine karo, sugar, heavy cream, and salt. Add butter and melt over medium heat. Cook until hot but not bubbling, about 1 min more).

3 Step

3. Little by little, whisk the sugar mixture into the egg mixture, trying not to make the eggs too hot at once.

4 Step

4. After stirring all of sugar mixture into egg mixture, stir in the vanilla and bourbon.

5 Step

5. Transfer whole mixture to a new bowl and place in an ice water bath for about 8 mins, stirring occasionally.

6 Step

6. Roll out premade or homemade crust dough into pie shell. Crimp edges.

7 Step

7. Place all but a 1/2 cup of the pecan pieces into bottom of the pie shell. Pour slightly cooled filling into shell.

8 Step

8. Bake about 30-40 mins, until center has a little resistance. Cool for at least 1 hour before serving. Best with hand-whisked whipping cream!


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