Pecan Pie is an American Classic and my Bourbon Pecan Pie with a Chocolate Ganache takes this classic recipe to a whole other level of deliciousness!
There is something magical about pecan pie, with versions passed down through generations of families throughout the south. Perfect for the fall season and anytime you crave a taste of the south.
Most people think of pecan pie at Thanksgiving. The peak harvesting season for pecans is from October through December which made pecans readily available throughout the south. And that is why you think of pecan pie at Thanksgiving time.
What ingredients do I need to make a Bourbon Pecan Pie?
Let’s start by gathering the ingredients we need to make my Bourbon Pecan Pie with Chocolate Ganache. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
Do I have to use the chocolate topping on my Pecan Pie?
No, you don’t. I love the way the chocolate ganache pairs so well with the pecans, but if you’re not a chocolate fan, feel free to leave it off the pecan pie.
Do I have to use Bourbon in my Pecan Pie?
No, you don’t. If you prefer a non-alcoholic pie or simply don’t have bourbon on hand, you can replace it with additional vanilla.
How do I make a Bourbon Pecan Pie?
Let’s start by making the sweet pie dough for the pie.
*Whenever I make pie dough I always make two pie doughs at a time, freezing one for another pie. So what you see is double the recipe.
- Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
- Add the cold butter pieces and pulse at one-second intervals until the butter is mixed in
- Add the eggs (or egg if you’re only making one dough) and pulse until the dough forms a ball on the blade of the processor.
- Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
- Divide the dough in half and flatten into two discs. (if you you’re only making half the recipe you will have one disc)
*Use immediately or wrap with plastic wrap and refrigerate for up to three days or freeze for up to six weeks for future use.
- On a floured surface roll out the pastry dough with a rolling pin. (Roll out the dough about 1 ½ inches bigger all the way around than a 9-inch pie plate inverted)
- Roll the dough back onto the rolling pin and transfer to the pie pan.
- Place the dough in the pan, and decorate the edges as you like.
- Refrigerate the finished pie crust until needed.
Now we can begin making the Pecan Pie filling.
- In the bowl of your stand mixer beat the eggs slightly.
- Add the corn syrup, sugars, salt, butter, bourbon, and vanilla, mix well.
- Add in chopped pecans and mix well.
Pour the pecan pie mixture into the prepared crust and bake on the center rack of a preheated 350-degree oven for 60 minutes. Let the pie cool on a wire rack.
*Place a cookie sheet under the pan in case any of the filling bubbles out.
How do I make a Chocolate Ganache topping?
While the pie is baking, make the chocolate ganache.
- Place the chocolate and heavy cream in a heat-proof bowl over a pot of simmering water, creating a double boiler.
- Mix the chocolate mixture until smooth and allow to cool slightly.
When the pie is done baking, allow it to cool for 30 minutes before topping with chocolate ganache and pecan halves.
*Refrigerate the finished Bourbon Pecan Pie for an hour to allow it to fully set up.
Wouldn’t your friends and family love to sit down to a slice of this decadent Bourbon Pecan Pie? It’s not difficult to make following my instructions and is sure to bring smiles to your dinner table!