something about pecan pie feels super festive to me & this version takes (an already decadent) pecan pie to a whole new level! it includes dark chocolate & bourbon in the filling for the ultimate holiday vibes. honestly, it is the best pecan pie i have ever made. i think justin will agree to that. a little bourbon really goes a long way in this recipe as the flavour comes through strong, so be sure to use a good quality bourbon.
the crust is a blend of bob's red mill all-purpose flour & almond flour to add a little texture to each bite. if you are in a pinch for time, a storebought crust works too! this is the pie that makes you want to curl up by the fire & enjoy a slice while watching your favourite christmas movie. it is also a delicious ending to any holiday meal & can be made a day or two in advance! if you are thinking "i am not a fan of pecan pie", i highly suggest you try this one.
xo
ingredients
for the dough
- 3/4 cups bob’s red mill all-purpose flour
- 1/2 cup bob’s red mill almond flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, cold & cubed
- 1/4 cup ice water
- 1 teaspoon pure vanilla extract
for the filling
- 3 large eggs, room temperature
- 1 cup light corn syrup
- 3/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine salt
- 2 cups pecans, toasted & roughly chopped
- 4 ounces quality dark chocolate, roughly chopped
directions
for the dough
- in a food processor add the flours, sugar, salt & butter. pulse until a crumbly mixture is formed.
- add the water & vanilla. pulse until crust begins to come together. transfer to a floured surface & shape into a disk. let chill for 60 minutes.
- on a floured surface roll dough out to 1/4 inch thick. transfer to a standard 9-inch pie plate. trim & crimp edges. chill until ready to bake!
for the filling
- preheat oven to 350(f) degrees.
- in a large mixing bowl whisk together the eggs, corn syrup, brown sugar, butter, bourbon, vanilla & salt until well blended.
- fold in the pecans & dark chocolate.
- transfer mixture to prepared pie dough & bake for 50 to 55 minutes, until the edges have set & the center has a slight jiggle. if the crust begins to brown too quickly, cover the top with foil.
- let cool to room temperature & refrigerate until set, about 4 hours. slice & serve!
