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!
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Bourbon Pecan Pie with Chocolate Ganache
Ingredients
Sweet Pastry Dough*
- 1 cups all purpose flour
- 3 tbsp sugar
- ¼ tsp baking powder
- ⅕ tsp salt
- 4 tbsp unsalted butter cut into small pieces (½ stick)
- 1 large egg
Pie
- 5 large eggs
- 1 cup light corn syrup
- ¼ cup packed brown sugar
- ¼ cup sugar
- 2 tbsp unsalted butter melted (¼ stick)
- 1 tbsp bourbon
- 1 tsp vanilla
- ½ tsp salt
- 2 cups chopped pecans 6 oz dry wieght
Chocolate Ganache
- 3 oz semi sweet chocolate
- 2 oz heavy cream
- 36 pecan halves for decoration
Instructions
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 the cold butter pieces and pulse at one-second intervals until the butter is mixed in.
- Add the egg 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.
- Flatten the dough into a 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.
Pecan Pie
- Preheat the oven to 350 degrees F
- 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, then place the dough in the pie pan, and decorate the edges as you like.
- Refrigerate the finished pie crust until needed.
- 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 when finished baking.*Place a cookie sheet under the pan in case any of the filling bubbles out.
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 for an hour to allow it to fully set up.
- Serve with whipped cream or vanilla ice cream and enjoy!
Notes
**Crust may get too dark, cover edges of pie dough with foil to prevent it from burning.
Tirrill
Everyone in the “South” loves pee-can pie.
One question: Can the pecans be toasted before chopping, so as to add a smokiness to the bourbon?
Chef Dennis Littley
you sure can.
Linda
Love this pie. I mean who can say no to bourbon and chocolate. Plus, it was perfect with a scoop of vanilla ice cream!
Liz
I am much more of a pecan pie eater for the holiday season. This recipe sounds delicious!
Kathryn
This is the perfect pie for the holidays! Love the chocolate and bourbon in this pie! It was so easy and we all loved the flavor, will be making this again next week! Thanks!
Lauren Michael Harris
This chocolate pecan pie looks absolutely heavenly. I think I must try it this Thanksgiving for sure!
Gloria
This pie was so delicious, it was a sweet tooth fantasy dessert! It will be a hit with the guests this holiday season.
Kayla DiMaggio
This bourbon pecan pie was amazing! I loved all the flavors and especially that note of bourbon at the end of each bite!
Freya
This pecan pie was absolutely scrumptious, and you cannot go wrong with these perfect flavours!
Alexandra
Your pecan pie was an incredibly delicious dessert – perfect for entertaining and sharing with loved ones.
Andrea White
Your pecan pie was an absolute treat, so tasty and delicious. the perfect sweet treat!
Jean
The addition of bourbon was amazing, looking forward to serving this again these Holidays.
Rene Miller
I will be making that pecan pie with the chocolate ganache tomorrow for my birthday cake. Since I never get one made for me anymore. Thank you so much for sharing this elegant dessert. If you ever decide to design a Rack of Lamb, I will be waiting. I’ve only had a good one once at a small order ahead ma and pa tiny little kitchen that served ten tables in an evening for 2 evenings a week. Very quiet with great wine list. Portland Oregon
Chef Dennis Littley
I hope you have a very Happy Birthday Rene! It’s the same with me, if I want a cake I have to make it. I’ve cooked rack of lamb many time but don’t have it on my blog. My wife doesn’t eat lamb (which is why it rarely makes it onto the pages) but its a great suggestion. I’ll add it into the mix.
Paula
Pecan pie is one of my favorites! The addition of the chocolate looks outrageously delicious!!!
Evan Thomas
Oh my goodness. This looks incredible! Great recipe. Chocolate and pecans need to make an appearance more often than just the holidays
Christine
Hey Foodies, Chef Dennis’s Pie recipe has been selected by Knapkins in our Recipe Guessing Game. Invite fans to play: http://knapkins.com/guess_games/714?source=blog
mangiabella
mmmmm bourbon…..definitely takes the pie from awesome to epic!
kateiscooking
I really didn’t think pecan pie could be improved upon. You’ve done so!!!
Amelia
I’m drooling….looks extremely good and the ganche topping is to die for… hard to resist.
Beautiful photos. Have a nice day.
Dionne Baldwin
Be still my drooling tastebuds…ganache really does it for me. I have never in my life made a pecan pie. I love the stuff, just never attempted. I don’t have my meal plan complete for the big eating day…EEK!
anne
That’s one of the best looking pie I’ve seen online !