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bourbon pecan pie with chocolate ganache
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4.85 from 13 votes

Bourbon Pecan Pie with Chocolate Ganache

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!
Prep Time25 mins
Cook Time1 hr
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: homemade pie, pecan pie
Servings: 8
Calories: 865kcal
Author: Chef Dennis Littley

Ingredients

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

Pie

  • 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

Chocolate Ganache

  • 6 oz semi sweet chocolate
  • 4 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 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.*

Pecan Pie

  • 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.**

Chocolate Ganache

  • 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.

Notes

*I always make two doughs, even if I freeze one for later, it's just as easy to make a full batch and then I have a dough for later.
**Crust may get too dark, cover edges of pie dough with foil to prevent it from burning.

Nutrition

Calories: 865kcal | Carbohydrates: 93g | Protein: 12g | Fat: 51g | Saturated Fat: 20g | Cholesterol: 202mg | Sodium: 311mg | Potassium: 370mg | Fiber: 5g | Sugar: 63g | Vitamin A: 885IU | Vitamin C: 0.3mg | Calcium: 96mg | Iron: 4.2mg