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Black Bottom Bourbon Pecan Pie

Black Bottom Bourbon Pecan Pie brings a little drama to the table with a chocolate crust and a bourbon spiked pecan filling~ it's guaranteed to turn heads!

Prep Time
30 mins
Cook Time
1 hr
chilling
30 mins
Total Time
2 hrs
Servings: 10 servings
Calories: 443 kcal
Course: Dessert
Cuisine: American

Ingredients

dark chocolate crust
  • 1 cup flour
  • 2 Tbsp sugar
  • 2 Tbsp unsweetened cocoa
  • 1/4 tsp salt
  • 2 1/2 Tbsp shortening
  • 2 Tbsp cold butter
  • ice water
pie
  • 1/4 cup bourbon
  • 1/4 cup cornstarch
  • 3 eggs
  • 1/2 cup light corn syrup
  • 3/4 cup sugar
  • 1/2 cup unsalted butter melted and slightly cooled
  • approximately 10 oz pecan halves
  • 1 cup semi sweet chocolate chips, or 6 ounces

Instructions

    Cup of Yum
  1. Set oven to 350F
  2. First make the crust. Put the flour, sugar, cocoa and salt in the bowl of a food processor. Pulse a few times to combine.
  3. Break up the shortening and butter into smaller pieces and drop into the bowl. Pulse maybe 10 times more until the mixture is crumbly and the butter and shortening are well distributed.
  4. While the machine is running, drizzle in the ice water, and stop just when the dough comes together. Stop the machine and feel the dough, if it comes together when pressed between your fingers, it's ready.
  5. Turn the dough out on a lightly floured surface and bring together with your hands into a flat disk. Wrap in plastic and refrigerate for 30 minutes.
  6. Roll the dough out on a floured (in this case I used more cocoa) surface. Fit the dough into your 9" pie pan and trim the edges. Put the crust back in the refrigerator while you prepare the filling.
  7. For the filling, whisk together the bourbon and the cornstarch in a mixing bowl. Whisk in the eggs, and then the corn syrup and sugar.
  8. Chop enough of the pecans to make 1 cup.
  9. Stir in the melted butter and the chopped pecans.
  10. Take the pie crust out of the fridge and cover the bottom with the chocolate chips.
  11. Pour the filling over the chips. Arrange the remaining pecan halves over the entire top of the pie.
  12. Bake for about an hour until bubbling and puffed on top. TIP: I usually lay a piece of foil loosely over the top to prevent too much browning...I think the pecans look better when they aren't dark brown. Let the pie cool on a rack before cutting.

Notes

  • Crust from Saving Room for Dessert and the pie was adapted from Saveur

Nutrition Information

Calories 443kcal (22%) Carbohydrates 54g (18%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 75mg (25%) Sodium 118mg (5%) Potassium 161mg (5%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 464IU (9%) Vitamin C 0.01mg (0%) Calcium 28mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 443

% Daily Value*

Calories 443kcal 22%
Carbohydrates 54g 18%
Protein 4g 8%
Fat 23g 35%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 75mg 25%
Sodium 118mg 5%
Potassium 161mg 3%
Fiber 2g 8%
Sugar 38g 76%
Vitamin A 464IU 9%
Vitamin C 0.01mg 0%
Calcium 28mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.