A few years ago, I started the tradition of making a Chocolate Bourbon Pecan Pie for dessert on Christmas Day. Although it’s traditionally a Kentucky Derby pie, after all the pumpkin pie at Thanksgiving, I thought it would be fun to do something different for Christmas. This year, I tried a new recipe for the filling and combined it with my great-grandma’s recipe for homemade pie crust. Her pie crust is tried and true…not only has my mom been making it for years, but my great-grandma baked pies every week for the little restaurant she and my great-grandpa owned. It didn’t disappoint and this pie was a favorite on Christmas!
Here’s the recipe…
Grammie Margo’s Pie Crust
6 tablespoons lard
2 tablespoons butter
1 cup flour + extra for rolling
1/2 teaspoon salt
1/4 cup very cold water
In a food processor, combine all ingredients except water, pulsing until crumbly. If you don’t have a food processor, simply use a pastry cutter to achieve the same effect. Next, add the cold water, tablespoon by tablespoon, and give the mixture a quick pulse or two (or use pastry cutter) once all water is added to fully combine.
Transfer dough to the center of a large piece of plastic wrap, form into a ball, wrap tightly and refrigerate overnight (can be refrigerated up to a week.)
The next day, roll out dough until very thin and transfer to pie pan. Crimp edges if desired.
Chocolate Bourbon Pecan Pie Filling
Recipe from Tyler Florence
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup (I substituted light corn syrup with no problems, so feel free to use either)
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon (I used Jim Beam)
1/4 teaspoon salt
11/2 cups pecan halves
Preheat oven to 350 degrees.
In a small saucepan, melt butter and chocolate, then remove from heat and let cool. In a stand mixer or with a hand mixer, beat eggs until frothy then add the sugar. Stir in the corn syrup, vanilla, bourbon, salt and cooled chocolate/butter mixture until everything is blended.
Place the pecans on the bottom of the prepared, unbaked pie crust then pour the chocolate filling over them. Bake until pie is slightly puffed, about 45 minutes or until a toothpick inserted into the center of the pie comes out clean. Transfer pie to rack to let cool completely before cutting or topping with whipped cream.