Yield: Yields one 9-inch pie
Servings: 8 to 10
Bourbon’s sweet, toasty flavor is the perfect partner for the dark chocolate in this rich pie filling.
Make Ahead Tips
The pie dough may be made up to 1 month ahead; wrap it well in plastic wrap and foil and freeze it. Defrost in the refrigerator overnight before rolling it out. The pie can be made up to 1 day ahead (store covered with plastic at room temperature), but it’s best eaten warm.
Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.
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I have an in home bakery. I try all of my recipes before I decide to sell them, as I never want unsatisfied customers. This pie has been one of my best sellers...understandably so, as it is absolutely decadent!
This is a favorite every time I make it. Perfect combination of ingredients to make it an extra special treat.
I made this for Thanksgiving. It was excellent. The filling set well and wasn't too sweet. I thought the chocolate and bourbon were a little strong the day the pie was made. I refrigerated the leftovers, then set out at room temp to take the chill off before serving again. This did not do much for the crust, but the filling flavors tasted more balanced. The bourbon flavor was subtle but present. The chocolate was distinct but not as overwhelming as it was the first day when it was melted. Vanilla ice cream is a must.
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