Ina Garten bourbon chocolate pecan pie, an easy no-fuss dessert, skips the homemade crust entirely. Store-bought pastry works because the bourbon and chocolate filling is that rich. Mix everything in one bowl for a dinner party dessert that takes ten minutes.
The filling needs to be as firm in the center as it is at the edges, so don’t pull the pie out early. Let it cool fully before slicing, or the chocolate will run instead of staying fudgy.
Source: Go-To Dinners (2022)
Ina Garten Bourbon Chocolate Pecan Pie
Course: DessertCuisine: AmericanDifficulty: Easy6
servings10
minutes40
minutes725
kcalFudgy, buttery filling with brown sugar, pecans, and chocolate chips baked inside a flaky shell until golden and firm throughout.
Ingredients
½ cup light brown sugar, lightly packed
½ cup granulated sugar
½ cup all-purpose flour
Kosher salt
8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
2 extra-large eggs
1 teaspoon pure vanilla extract
2½ tablespoons good bourbon, such as Maker’s Mark
1¼ cups semisweet chocolate chips, such as Nestlé’s
1 cup whole pecans, large-diced
One (9-inch) store-bought frozen pie crust (see note)
Good vanilla ice cream, such as Häagen-Dazs, for serving
Directions
- Preheat oven: Preheat the oven to 350 degrees. Place an oven rack in the center of the oven.
- Mix the filling: In a medium mixing bowl, combine the brown sugar, granulated sugar, flour, and 1 teaspoon 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.
- Fill and bake: Place the pie crust on a sheet pan lined with parchment paper. Crimp the edge with a floured fork, 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.
- Cool and serve: Transfer to a wire rack to cool completely. Serve in wedges with a scoop of vanilla ice cream.
FAQs
Can I use a different type of nut?
Walnuts work well here since they have a similar texture and hold up in the oven. Cashews would get too soft. Stick with pecans or walnuts for the best result, and always use whole or large-diced pieces so they don’t disappear into the filling.
How do I store leftover bourbon chocolate pecan pie?
Cover the pie tightly with plastic wrap or foil and keep it at room temperature for up to two days. After that, move it to the fridge where it will last another three days. The filling gets denser when cold, so let it sit out for 20 minutes before serving.
Can I make this pie a day ahead?
Yes, and it actually tastes better the next day because the bourbon flavor settles into the chocolate. Bake it, cool it fully, and store it covered at room temperature overnight. Bring it to the party as-is or warm slices in a 300-degree oven for five minutes.
Do I need a pie dish if I’m using a store-bought frozen crust?
No. The frozen crust comes in its own pan, so set it on a parchment-lined sheet pan to catch drips. Just remember to defrost the crust in the fridge overnight before you start. The sheet pan also makes it easier to slide the pie in and out of the oven.
How do I know when the pie is done?
The top should be evenly golden brown, and the center should feel as firm as the edges when you gently shake the pan. If the middle still jiggles, give it another five minutes. Pulling it out too early leaves a gooey, underset center that won’t slice cleanly.
