Enjoy this classic dessert with a little twist. The light taste of bourbon in the pecan pie filling with a chocolate ganache is simpy amazing!
When it comes to Pecan Pie you’ll find recipes all over the internet. My variation with a little bourbon in the filling and rich chocolate ganache will make this pie perfect for every occasion.
I used a 9-inch deep dish ceramic pie plate for this pie, but I think it would make a great pecan tart, just with a lighter chocolate topping. But whichever way you make it, I know you’re going to love this old time favorite, I can tell you it’s going to make another appearance on my table in the very near future.
Most people think of pecan pie at Thanksgiving but it’s a delicious dessert that can be served any time of the year. This rich dessert is a southern classic and was made when pecans were plentiful usually around October -November.
And that my friends is why you usually see pecan pie at Thanksgiving.
If you like pies you might want to check out my recipe my recipes for more Thanksgiving favorites including a more traditional pecan pie.
If you’ve tried my Bourbon Pecan Pie recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook
Bourbon Pecan Pie with Chocolate Ganache
Sweet Pastry Dough*
- 2 cups all purpose flour
- 1/3 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 8 tbsp unsalted butter cut into 10 pieces, 1 stick
- 2 large eggs
- 5 large eggs
- 1 cup light corn syrup
- 1/4 cup packed brown sugar
- 1/4 cup sugar
- 2 tbsp unsalted butter melted 1/4 stick
- 1 tbsp bourbon
- 1 tsp vanilla
- 1/2 tsp salt
- 2 cups chopped pecans 6 oz dry wieght
- 6 oz semi sweet chocolate
- 4 oz heavy cream
- 36 Pecan Halves for decoration
Sweet Pastry Dough
- combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
- add cold butter pieces and pulse at one-second intervals until the butter is mixed in
- add the eggs 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 discs.
- Use immediately or wrap with plastic wrap and refrigerate for up to three days or freeze for future use.*
- Preheat oven to 350 degrees
- on a floured surface roll out pastry dough with rolling pin, roll out dough about 1 1/2 inches bigger all the way around than a 9-inch pie plate inverted.
- Place dough in the pan, and decorate the edges as you like.
- refrigerate finished pie dough until needed.
- In the bowl of your mixer beat eggs slightly, and add in corn syrup, sugars, salt, butter, bourbon, and vanilla, mix well.
- Add in chopped pecans
- Pour mixture into crust and bake for 60 minutes.**
- While pie is baking make chocolate ganache
- In a bowl over a pot of simmering water melt the chocolate with the heavy cream.
- mix well and allow to cool slightly
- When the pie is done baking, allow to cool for about twenty minutes then top with chocolate ganache and pecan halves.
- Refrigerate for about an hour to allow to fully set up for about an hour.
**Crust may get too dark, cover edges of pie dough with foil to prevent it from burning.