Ina Garten’s Bourbon Chocolate Pecan Pie
This is a classic Kentucky Derby Pie in half the time. I tested this recipe with both homemade pie crust and store-bought pie crust and amazingly, the store-bought was better. The homemade pie crust was too rich for the filling. Be sure you buy a regular pie crust, not a shallow one, so the filling doesn’t overflow.
- Total:
- Serves: 6 persons
Ingredients
- ½cup light brown sugar, lightly packed
- ½cup granulated sugar
- ½cup all-purpose flour
- 1teaspoon kosher salt (such as Diamond Crystal)
- ¼pound (1 stick) unsalted butter, melted and slightly cooled
- 2extra-large eggs
- 1teaspoon pure vanilla extract
- 2 ½tablespoons good bourbon (such as Maker’s Mark)
- 1 ¼cups semisweet chocolate chips (such as Nestle’s)
- 1cup whole pecans, large-diced
- 1(9-inch) store-bought frozen pie crust (such as Wholly Wholesome); see Tip
- Good vanilla ice cream (such as Häagen-Dazs), for serving
Instructions
Step 1
Place an oven rack in the center of the oven. Heat the oven to 350 degrees.Step 2
In a medium mixing bowl, combine the brown sugar, granulated sugar, flour and salt. In a smaller bowl, whisk together the butter, eggs, vanilla and bourbon. Pour the liquid ingredients into the dry ingredients and stir with a rubber spatula until combined. Stir in the chocolate chips and pecans.Step 3
Place the pie crust on a sheet pan lined with parchment paper and press a floured fork into the crimped edges to make the pie look more homemade. Pour the filling into the pie crust, and smooth the top. Bake for 35 to 40 minutes on the prepared rack until the filling is evenly golden brown on top and as firm in the middle as it is at the edges.Step 4
Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream.