Ina Garten bourbon chocolate pecan pie folds chocolate chips and diced pecans into a brown sugar filling with Maker’s Mark bourbon. At approximately 595 calories per slice, this Go-To Dinners recipe takes about 55 minutes since the store-bought crust cuts out all the pastry work.
What sets this version apart is the brown sugar and granulated sugar replacing corn syrup, because that swap gives the filling a deeper caramel edge. Ina also adds a half cup of flour to thicken the custard, which means every slice cuts clean instead of oozing.
Pay close attention to cooling the melted butter before whisking it into the eggs, since hot butter scrambles them and turns the filling grainy. Rush this step and the texture goes from smooth and fudgy to lumpy, because curdled eggs in a pie filling cannot be fixed.
Source: Go-To Dinners (2022), verified from barefootcontessa.com
Ina Garten Bourbon Chocolate Pecan Pie
Course: DessertCuisine: AmericanDifficulty: Easy6-8
servings15
minutes40
minutes595
kcal55
minutesA frozen pie crust holds a bourbon-spiked mix of brown sugar, butter, chocolate chips, and pecans, then bakes at 350 degrees F until firm. A scoop of vanilla ice cream on the side finishes it off, since there is no topping or glaze to fuss with.
Ingredients
- For the pie:
1/2 cup light brown sugar, lightly packed
1/2 cup granulated sugar
1/2 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
2 1/2 tablespoons good bourbon, such as Maker’s Mark
1 1/4 cups semisweet chocolate chips, such as Nestle’s
1 cup whole pecans, large-diced
One 9-inch store-bought frozen pie crust
- For serving:
Vanilla ice cream, such as Haagen-Dazs
Directions
- Preheat the oven: Set the oven to 350 degrees F with a rack in the center, then line a sheet pan with parchment paper.
- Combine the dry ingredients: In a medium bowl, stir together the brown sugar, granulated sugar, flour, and salt so they are evenly mixed.
- Whisk the wet ingredients: While the dry ingredients sit, whisk the melted butter, eggs, vanilla, and bourbon in a separate bowl until smooth.
- Mix the batter: Pour the wet ingredients into the dry, then stir until everything is just combined.
- Fold in the add-ins: Add the chocolate chips and diced pecans, then fold with a spatula so they spread evenly through the filling.
- Prep the crust: Place the defrosted pie crust on the lined sheet pan, then crimp the edges so they hold their shape during baking.
- Fill the pie: Pour the filling into the crust, then smooth the top with a spatula.
- Bake: Bake for 35 to 40 minutes, until the top turns golden brown and the center feels just set.
- Cool the pie: Transfer the sheet pan to a wire rack, then let the pie cool before slicing.
- Serve: Cut into wedges and serve warm or at room temperature with a scoop of vanilla ice cream.
FAQs
Can I use a homemade pie crust instead of store-bought?
A homemade all-butter crust works here, but Ina uses store-bought because the filling is rich enough to carry the pie on its own. A plain frozen shell keeps the prep under 15 minutes, and it lets the bourbon and chocolate stay front and center.
If you do go homemade, roll it thin enough to match the thickness of a standard frozen shell. A thicker crust takes longer to bake through on the bottom, which means the filling could overbrown before the base is done.
Why does the recipe call for flour in the filling?
The flour acts as a binder that holds the sugar and butter together as they melt, so the filling sets firm instead of staying runny. Without it, the center would pool around the pecans and chocolate chips, and the slices would fall apart on the plate.
A half cup might sound like a lot for a pie filling, but it disappears completely during baking. The flour absorbs the melted butter and egg mixture, which creates a dense, fudgy layer that holds the chocolate chips and pecans in place.
What works as a substitute for the bourbon?
You can leave out the bourbon and add an extra teaspoon of vanilla instead, since the chocolate and pecans carry enough flavor on their own. The pie will still taste rich, but you will lose that warm, slightly smoky depth that the Maker’s Mark brings.
Dark rum makes the closest swap because it has a similar caramel sweetness that pairs well with brown sugar. Whiskey works too, though it leans sharper, so use the same amount and taste the filling before pouring.
How do I store bourbon chocolate pecan pie?
Cover the pie with plastic wrap and store at room temperature for up to 2 days, since the butter and sugar hold moisture well. After that, move it to the fridge where it lasts up to 5 days.
Reheat slices in a 325 degrees F oven for 8 to 10 minutes before serving, because cold filling turns stiff and loses its fudgy texture. A microwave works in a pinch, but the crust goes soft, so the oven is worth the extra minutes.
Does this pie work as a make-ahead dessert?
This pie actually tastes better the day after baking, because the filling firms up and the flavors meld overnight. Bake it the morning of your dinner or the night before, then let it cool completely at room temperature.
The bourbon flavor opens up as the pie sits, and the chocolate settles into a denser, fudgier layer. Serve at room temperature for the best texture, since the pecans have the most crunch and the filling holds together at that point.
