Chocolate Bourbon Pecan Pie

About this recipe

• It's a pretty decadent pie and a change from classic pecan pie recipes, but without steering too far from the original.
• We sweeten it with maple syrup, while traditional pecan pies use light corn syrup. The flavor is quite different, mellower, and less sweet. Together with bourbon and chocolate, it's amazing.
• Chocolate chunks or semisweet chocolate chips can both be used. We love to bite into larger pieces of dark chocolate, so we're sticking to chunks.

The crust

This is an important part of any pie, especially during the holiday season. I have always had the dilemma of using all-butter or this version with part shortening.

Since we're already updating the traditional pecan pie filling with chocolate and bourbon, I thought it a good idea to stick to this classic pie dough recipe with butter and shortening, a.k.a Perfect Flaky Pie Crust.

There is a short video tutorial showing how to make it.

The filling

We took the traditional pecan pie filling ingredients and made some changes that we think are wonderful. The result is sweet but not cloying, with chocolate in every bite and that sweet smokiness that results from the bourbon.

Ingredients

• Maple syrup: we use it instead of high fructose corn syrup because we think it pairs better with chocolate and bourbon. I like dark maple syrup.
• Brown sugar: adds a great caramel undertone. Feel free to use light or dark brown sugar, both work.
• Chocolate: use your favorite dark semisweet chocolate bar, chocolate chips, or chocolate chunks. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar for chunks, and Ghirardelli premium baking chocolate chips or Nestle toll house semisweet chips if using chips.
• Bourbon: I use whatever I have at home, usually Jack Daniel's or Jim Bean. They can be expensive, and there are other bourbon brands for cooking that have a lower price.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper. 
• Pecans: use natural, not toasted or salted, at least for the ones that go on top of the filling because they will burn by the time the pie is done.
• Unsalted butter.
• Eggs: fresh, large.

How to make chocolate pecan pie

This is as simple as adding and mixing the ingredients in the order given.

Mixing: it should be well integrated, especially the sugar with the eggs, but not beaten. We don't want to incorporate air into this preparation because we don't want it to puff too much while baking. So a bowl and a hand whisk are perfect.

Mix the eggs with the sugar and add the vanilla, bourbon, maple syrup, and melted butter.

Mix well with a whisk but don't beat. It should be smooth and creamy.

Half of the pecans and all of the chocolate chunks or chips are added to the bourbon mixture.

After the filling is poured into the pie shell, the rest of the pecans are placed on top.

Baking

Follow the instructions on the recipe card.

When is it done? The crust and pecans on top will be browned, and the filling will be almost firm in the center. It might've puffed a little, but it will sink back as it cools.

Always check about ¾ into the baking time specified. Ovens differ and your pie might take a little more or less to fully bake.

Vintage Kitchen tip: to avoid the pecans from burning and the crust from turning too dark, you can cover the top of the pie with a piece of aluminum foil with a circle in the center for the steam to escape. Do this about halfway through the baking time.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you need to adjust. 
• Crust: blind-baking the pie dough is important to prevent sogginess. Even if you're using a store-bought one.
• Filling: you can either spread the chocolate and pecans in the bottom of the crust and then pour the filling, or mix everything together first. Both work.
• Pecans: use natural pecans (as opposed to lightly toasted ones) whether you're topping the gooey filling with whole pieces, so they look nicer when baked (last image above) and also if you're not. The nuts tend to go to the surface while baking, which will brown too much if already toasted.
• Chocolate: you can use any type you want, but consider that this is already a sweet pie, so adding milk chocolate instead of dark chocolate will make it very sweet. it depends on your palate.
• Serving it: at room temperature is the best way, either plain, or with a dollop of sweetened whipped cream. If you want to serve it with a scoop of vanilla ice cream, we recommend you slightly warm it before.

Storing

• Room temperature: it keeps for up to a day after it has cooled down completely and I recommend covering it with a dome or plastic wrap to avoid dryness.
• Refrigeration: you can have it for several days, well wrapped, but consider that leftover pie will start to dry out and lose some of its softness. Warming it up slightly before eating is a good idea, especially with a dollop of whipped cream.
• Freezing: you can make the pie crust ahead, line the pan and freeze it until you're ready to put together this pie (or any other for that matter). You can also freeze the whole chocolate pecan pie, well wrapped of course, and after it has completely cooled down. To eat, I like to put it in the refrigerator the night before, and then leave it outside until it comes to room temperature.