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Bourbon Chocolate Pecan Pie with Vanilla Bean Ice Cream

Bourbon Chocolate Pecan Pie with Vanilla Bean Ice Cream

  • Prep Time: 1 1/2 hours
  • Total Time: 2 1/2 hours plus time for cooling
  • Yield: About 6 servings


  • Pie Dough

  • 1 cup flour plus more for dusting
  • 1/4 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/2 cup vegetable shortening
  • 4 to 6 tablespoons ice water
  • Pie Filling

  • 5 eggs, beaten
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 1 cup light corn syrup
  • 1/4 cup cane syrup or molasses
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 tablespoons butter, melted
  • 1 1/2 tablespoons flour
  • 2 1/4 cups pecan pieces
  • 3 to 4 tablespoons Bourbon whiskey
  • Chocolate Ganache

  • 3/4 cup heavy cream
  • 1 cup plus 2 tablespoons semi-sweet chocolate chips
  • Vanilla Bean Ice Cream, for serving


  • Combine the flour, salt and sugar in a mixing bowl. Add the shortening and work it in your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and continue towork it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes.

  • Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Refrigerate for 1 hour, or until ready to fill.

  • Preheat the oven to 375 degrees F.

  • Combine the eggs, sugar, brown sugar, corn syrup, cane syrup, vanilla, salt, butter, and flour in a mixing bowl and mix well. Remove the pie shell from the refrigerator and spread the pecan pieces evenly on the bottom.  Pour the filling over the pecans.

  • Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. When you remove the pie from the oven, drizzle the whiskey, a tablespoon at a time, over the pie.  Cool for 2 hours before topping with the chocolate ganache.

  • In a small saucepan, heat the heavy cream until scalded, and pour over the chocolate chips that are in a small, heat-proof mixing bowl. Stir until the chocolate has melted and a smooth sauce has formed. Using a small offset spatula, carefully spread the chocolate evenly over the pie.

    Cut the pie into 6 or 8 slices and serve with Vanilla Bean ice cream.  The pie can be stored covered in the refrigerator for up to 1 week.  Pull the pie out of the refrigerator and let it sit out at room temperature at least 20 minutes before serving.